I just went to "mise en place" tonight's dinner by moving the cans of tomato products from the cupboard to the counter
. Anyway, I'm making spaghetti sauce and don't have tomato paste. (I can't believe this). I read a couple pressure cooker recipes, have made this once before, and they all use a can of tomato paste. I have crushed, diced, whole peeled, sauce and puree, but no paste.
Any suggestions? Do you think I need the paste to thicken the sauce? Maybe use a can each of crushed and whole, skipping the puree I was going to use and it will be thick? Add a thickener like masa, flour or something? I'm thinking the way a PC cooks, by not letting the moisture leave, I might need something.....
What do you think?
Of course, I don't need twenty minute spaghetti sauce tonight, but I was kinda looking forward to it.