Hi, I usually make my own marinara sauce with canned San Marzano tomatoes, onions, carrots, celery and fresh basil. But everytime I make it and refridgerate it, it is so watery. I have been having to strain it before using it, and I usually strain it a whole day in the fridge. I am not adding extra water to my sauce when I make it. I am using Lidia Bastinanich's recipe. Why is it so watery? Should I not be adding the tomato liquid from the can when making my sauce? Does anyone have a great basic marinara sauce? I love the taste of fresh basil with it...Thanks for your help!!