I think tomato paste is the most likely solution (added to homemade sauce). A friend of mine was working on this at one point for Ragu, trying to get a thick sauce which didn't break, without having to add any "untomatoey" thickeners. They had a rather high-tech way of doing it with less paste, the details of which I don't know, but for us ordinary folks just add some tomato paste and don't worry whether it takes a tablespoon or half a can.
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