As someone who avoids 'prefab' products in cooking. Using a little tomato extract/paste and rounding the sauce/stew up later with some milk (for the sugars) pre

As someone who avoids 'prefab' products in cooking. Using a little tomato extract/paste and rounding the sauce/stew up later with some milk (for the sugars) pretty much creates the same result why people swear on ketchup. I adapted this from Italian Cousine. A traditional bolognese works like that too.