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If your goal is indeed a sauce or purée, you will want to reduce the total amount of liquid in your tomatoes, typically by reducing the sauce, i.e. boiling the liquid off. Any additional liquid simply extends the time required unless you add a liquid explicitly for taste, e.g. red wine, a dash of (balsamic) vinegar or broth. Wine for example does influence ...


Passata is not the same as sauce or puree, and is an additional item to SAJ14SAJ's list. Here is a an excerpt from Wikipedia: Tomato purée is never referred to by its Italian name, passata di pomodoro, when it has been "passed" through a sieve to remove seeds and lumps. Passata is an entirely different product, its main point of difference being the ...

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