I've been trying, on-and-off when I have time, to make tomato sauce from a 5 1/2 oz can of tomato paste, but haven't figured out the right proportions of ingredients.
I've been combining a can of tomato paste with about 16 oz of water and some sugar to cut the acidity, and reducing it a little, but all I end up with is watery tomato paste.
It's more likely that I am missing a key ingredient (like a can of diced tomatoes) than a critical preparation step, but I'm curious about other people's experience.
By "tomato sauce", I mean something functionally equivalent to a store-bought jar of pasta sauce.
Why would anyone want to do this? I honestly have no good reason. It is mere curiosity on my part. Is it possible to get edible results? Or is it guaranteed to be a complete waste of time, not worth even experimenting with?