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There are many questions asking on how to reduce the watering from (fresh) tomatoes in a dish or a sauce (most likely baked):

There are several ways to do that, but what are the pros and cons of each technique?

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See related: cooking.stackexchange.com/questions/34388/… –  SAJ14SAJ Oct 13 '13 at 13:23
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I've converted your five answers into a single answer. You've asked one question - what are the pros and cons of various techniques. It deserves just one answer. (One idea per answer is essentially never a good format, with exceptions mostly on meta. And your question is not community wiki, nor should it be, though your answer is.) –  Jefromi Oct 18 '13 at 21:16
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2 Answers 2

Simmering

Let tomatoes simmer slowly for hours.

Pros: probably the tastiest solution.

Cons: time consuming, energy (gas/power) consuming.

Adding thickener

Add flour/bread/carots/potatoes/whatever to add consistency.

Pros: quick and easy.

Cons: may change the flavour.

Seeding

Remove seeds and gel/pulp with fingers or a spoon.

Pros: quick, and removes seeds, which may give a bitter taste.

Cons: removes pulp and juice.

Filtering

Use a strainer to remove the watery part.

Pros: ?

Cons: removes part of the juice.

Draining

Drain (without seeding) tomatoes before to bake them.

Pros: ?

Cons: waiting time, and removes part of the juice.

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Here's another question where I mention salting, which doesn't seem to be included in the links you've mentioned Keeping scrambled eggs with tomatoes from being too watery. I like salting in any application where you want to keep that "fresh" flavor and texture but want less water. Of course it removes juice, but isn't that the point?

EDIT: So the "pros" of salting would primarily be the maximum reduction of moisture without losing the flavor and texture of fresh, raw tomatoes (if that's what you'd like to accomplish). The cons would be the loss of juice (although I find it hard to think of that being a "con" when reduction of moisture is a goal) and of course excessive saltiness if that particular issue is troublesome. The use of kosher or other coarse salt instead of table salt ameliorates that particular issue to a point, coarse salt can be more easily brushed off than table salt. .

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Actually that's what I meant by "draining" (one of the draining techniques anyway). Googling again, I figure "draining" is often used for "seeding" — my bad, I'm not native English, +1 for making me notice it. Feel free (or anyone else) to rephrase with a better word. That being said, I would make a difference between juice (which you remove e.g. by seeding) and water (which you remove by simmering). –  Skippy le Grand Gourou Oct 17 '13 at 17:39
    
The question was "There are several ways to do that, but what are the pros and cons of each technique?"; this is not a terribly complete answer. –  Jefromi Oct 18 '13 at 21:12
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