CharlieD
Chef Extraordinaire
Gee the foreigners lighten up. (Now I am a foreigner too, so I can say that). Let’s start from beginning, if you use canned tomatoes they are plenty watery, at least here in USA they are. We do not know what kind or quality your tomatoes. If they are too watery to begin then cook slowly and do not over cook, if they are still too watery add the tomato paste, like it's been said already and it will thicken it up. If you start with something that is too thick to begin with then add water. But add a little bit at the time until you get to the right consistency not too watery.
Now who was talking about sugar and Italian relatives? If I lived in Italy I may be wouldn't have been using the sugar either. Different variety of tomatoes. Back in Ukraine we had tomatoes that were practically sweet. Here I try to grow tomatoes and no matter what I do they are very acidic. Sugar helps to break the acidity. So I am all for sugar. But then I am not Italian. And neither is she.
Now who was talking about sugar and Italian relatives? If I lived in Italy I may be wouldn't have been using the sugar either. Different variety of tomatoes. Back in Ukraine we had tomatoes that were practically sweet. Here I try to grow tomatoes and no matter what I do they are very acidic. Sugar helps to break the acidity. So I am all for sugar. But then I am not Italian. And neither is she.