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Fresh tomatoes are insanely watery, so you're starting at a pretty big disadvantage here. Trying to fix it with a thickening agent alone might not be the best plan. That said, if you want a short answer: use tomato paste, whether homemade or storebought. It'll thicken and improve the flavor. Watery tomato sauce usually has watery flavor, not just watery ...


As Tall said, that can be referred to as braising, but generally braising is with liquid that doesn't quite submerge the meat. If the meat is fully submerged, another term is "stewing". Whatever you call it, it is best done at a simmer, not a full boil.


Jefromi has already given a thorough answer, but I'd like to offer some advice about reducing the sauce. Any time you are trying to get rid of liquid, you want as much surface area as possible. As suggested in Jefromi's answer, you can reduce the tomatoes in the oven on shallow baking trays (and if you're doing a larger quantity this is definitely the way ...

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