We actually puree it, not being big on chunks either. The most important thing is to get those seeds out, as that's what makes sauce bitter. I'm not sure how long it cooked, just until it looked right. That's not helpful, is it?? Sorry!

Also, Carmela had asked for my risotto recipe. I originally found it online, and here's the link. Although it's fine with chicken broth, I made some seafood stock and it adds a nice flavor as well. I also use scallops with the shrimp, but the small cheaper ones (bay?). It's always a big hit. Just don't overcook the shrimp. I literally toss them in at the last minute. They only need to cook enough until they turn pink all the way through.

http://www.reluctantgourmet.com/shmpsoto.htm