How do I sautee tomatoes without them being juicy? I sautee them in olive oil and salt and they turn out great except for the fact that they are too juicy. If I could just get the juice out, they would be perfect.

I had some tomato basil pasta the other day at a restaurant and the sauteed tomatoes were done just right (without too much juice). My wife claimed that they used tomato paste in their pasta (and in all marinara sauces as well). If this is true, I would like to be able to cook my tomatoes without the aid of tomato paste. Or, alternatively, I would like to make my own tomato paste from scratch (if this is the only option).
When tomatoes are used as a vegetable in a dish that does need extra water, I will often de-seed my tomatoes. For example, when I put them in an omelet.

The process is simple. Just cut the tomato in half and sweep and the seeds and pulp. Use the remaining flesh as a vegetable.

This technique will work with any tomato but obviously some are better suited for it than others. The meatier the tomato the more will be left. Juicy delicate tomatoes won't have much flesh remaining.

Another tradeoff is that the bulk of the fresh, tomato flavor is found in the juicy pulp that is being discarded. I've tried to boil off the water and put the resulting "sauce" back in but I found it wasn't worth the effort.