Originally Posted by Leo99
I've made it a couple times but didn't like it. Was too watery. I prefer the store bought kind that is has a thicker consistency but isn't chunky. I hate the texture of tomatoes.
You can fix that. If pureeing the chunks of tomato don't get you where you want to be, just drain off all the excess liquid, then puree the chunks to the consistency you want, then add back however much liquid you feel it needs, and/or, whatever amount of liquid is needed to keep your blender from choking if it's really, really thick (or get a better blender).
Another option is cook the tomatoes, but then put in whatever fresh uncooked ingredients you want to in order to give it some fresh crunch. However, keep in mind that whatever you put in fresh, will drastically decrease its refrigerator life opposed to at least blanching it (heating till the temperature kills bacteria and enzymes), or making the pH low enough (acidic enough) that this does the same. For the best lifespan you would do all 3: Refrigerate, blanch, and have a low pH. If you care more about texture or low acidity or whatever, pick one or more of those 3 to suit your preference.