Posted: 22/08/2013 at 14:03
You need to be careful making pasta sauces with other than plum varieties like, eg, San Marzano. The plums are almost designed for sauce - lots of flesh, not a lot of juice, not many seeds. Other varieties, full of juice and seeds, cooked down, can produce a lake of liquid and seeds.
The beauty of the raw tomato sauce - posted above - is that it doesn't cook down the toms to let them shed their juice and seeds.