I've solved the water issue by allowing the diced tomatoes to drain over a sieve for 30-60 minutes. I also add salt to extract extra juice, although I can't swear this is as effective on tomatoes as it is on cuces. Drink the juice, don't discard it.

Other variations are lime juice instead of vinegar; add basil (Italian salsa?) or cilantro; a few tsps of high quality EVOO; diced cheese--I prefer sheep/goat milk feta.

We try to have fresh tomatoes every day--Cherokee Purple are our favorites--, 'cause once the season is over, we have to wait until the next growing season, as there's no way to go back to the store bought varieties, or even hot house types.