Although a sauce made primarily of tomato paste is too thick and unpleasantly cloying, tomato paste will add structure to a sauce or salsa that is too thin. Simply stir in a teaspoon or two of double-concentrated tomato paste (available in tubes), tasting after each addition, until you have achieved the proper consistency. This technique works with fresh, uncooked salsas as well as with cooked tomato sauces and soups. Just guard against adding too much paste or your sauce will take on its characteristics rather than retain the original recipe's flavors. I recommend no more than 2 teaspoons per cup of sauce.
Copyright 1996 by Michele Anna Jordan, author of The Good Cook's Book of Tomatoes. All Rights Reserved. Reprinted with permission.
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