Sure, plain paste plus water works. But if you want to feel like you’ve actually cooked something, you can make it sing. Sauté a tiny bit of garlic or onion in olive oil first, then add your paste-water mixture. That simple step elevates it from “emergency sauce” to “I totally planned this.”
Another trick: add a small splash of red wine, balsamic vinegar, or even the water from your pasta pot. The starch in pasta water helps the sauce cling to the noodles, and the vinegar or wine cuts the intense tomato flavor with a little acidity.
You can also toss in dried herbs like basil, oregano, or a pinch of sugar if the sauce tastes too sharp. The world is your tomatoey oyster.
When to Use the Paste-Vs.-Sauce Rule
Don’t mix up your ratios! If a recipe calls for a whole can of sauce (say, 15 ounces), you’ll need to do some math. Generally, one 6-ounce can of paste plus 18 ounces of water (or 2 ¼ cups) makes about a pint of sauce. Adjust to your taste.
It’s forgiving. If the sauce is too thick, add more water. Too thin? Let it simmer for a few minutes to thicken up. You are the captain of this sauce ship.
How to Make Tomato Sauce (and Tomato Paste)
Just remember: paste is concentrated, so it’s salty and intense. Don’t season your sauce until after you’ve thinned it, or you might accidentally create a salt lick.
