[ContainerTed]

Van, I almost exclusively make juice out of my excess tomatoes. What you have is normal if you haven't reduced the mixture. I usually turn the stove way down to simmer - where the 12 quart pot I use has only a very slow roll to the liquid inside. This puts off some steam and that's the water departing and the flavor staying. It is extremely important that you don't crank up the heat and achieve a bubbling rolling boil. This will only scorch the whole batch and the taste will be bad. Bringing the heat up slowly and then slowly reducing the water out avoids the burning/scorching.

I usually reduce by 30%-50% and achieve a really thick base. From this thick base, I can make sauce, salsa, soup, or just a good beer and tomato juice drink. I can it thick and then if I need it thinner, I can always add water. Can't remember ever doing that, but I have the choice and I don't have so many jars of canned tomato juice.