How do I sautee tomatoes without them being juicy?
When tomatoes are used as a vegetable in a dish that does need extra water, I will often de-seed my tomatoes. For example, when I put them in an omelet.

The process is simple. Just cut the tomato in half and sweep and the seeds and pulp. Use the remaining flesh as a vegetable.

This technique will work with any tomato but obviously some are better suited for it than others. The meatier the tomato the more will be left. Juicy delicate tomatoes won't have much flesh remaining.

Another tradeoff is that the bulk of the fresh, tomato flavor is found in the juicy pulp that is being discarded. I've tried to boil off the water and put the resulting "sauce" back in but I found it wasn't worth the effort.