What are you using it for? I think the type of dish you are making would make the difference in how to treat the situation. Many dishes that use tomato paste also call for water, so just add less water. Tomato sauce also has a cooked, and slightly sweet taste, but I can't think that would make a difference for many dishes.

Cath:
You can use Tomato Puree for the Sauce and cook it down till it thickens.
If you only have Crushed Tomato's, put some in a Blender to Puree them.
Lou

Thank you both for replying so quickly. I will try both, pureeing the crushed tomatoes and adding less water.

I needed sauce to cook my meatballs and sausages, nothing too fancy.

Thanks again, I posted in a panic!!!

Cath:
Don't cook in Panic. LOL
Let us know how it turned out.
Lou

Cathy....if this is not too late....add no water.
Tomato paste is pretty well just tomatoes cooked and cooked until very thick.
Linda C

Good morning---I had already added the water (less than usual though) and pureeing the tomatoes seemed to work a bit.

The sauce was much "wetter" than usual but good enough to cook in for flavor.

If I reheat it tonight, can I still add some paste to thicken it? Or am I stuck with it like this? I'd hate to waste it if I don't have to...

Thanks,
Cathrugg

Cath:
Just put it on a little while before and simmer.
It will get thicker.
Lou
PS:
Why did you add water initally ???

You're gonna get your's. lol

Lol, I added it before I was smart enough to come here and ask for help!!!

I will add a *little* paste and see what happens tonight.

Lol at "get yours"----I like to experiment and then I screw up really good lol. It doesn't stop DH from trusting me to cook though!

Thank you!!!