There are many questions asking on how to reduce the watering from (fresh) tomatoes in a dish or a sauce (most likely baked):   How do I prevent tomato making quiche soggy (mentioned in comments by SAJ14SAJ) How to avoid getting the pizza all watery? Can I turn my marinara sauce recipe into "pizza sauce"? how to improve the consistency of my pizza sauce How to thicken marinara sauce? My tomato sauce is very watery etc.   There are several ways to do that, but what are the pros and cons of each technique? 
No, it's not worth the bother. Get a few cans of crushed tomatoes and simmer them slowly with whole garlic cloves and some chopped onion for a few hours until it's thickened (but not like paste). Season and you're good to go. 