How to prevent liquid-y marinara sauce I made marinara sauce using NYT Marinara Sauce Recipe, which recommends the  28oz of DOP certified San Marzano tomatoes for pizza sauce.

It tasted great, but unfortunately it had more liquid than I was hoping. So I was wondering where I went wrong..


Should I not have squeezed as much as I did? 
Should I have used pan larger than 11 inch diameter? (it felt like the sauce wasn't that low).
Should I have pre-processed the squashed tomatoes through a strainer?
You could cook it longer, in a shallow pan, to evaporate some of the water.