Every year for the last 30 years, the wife and I have taken fresh Roma tomatoes from our garden and the Farmer's market and blanching them in boiling water for 3 minutes, then running them through a cheap food mill that separates the skin and seeds from the pulp which comes out of a little side chute. We then canned the resulting puree, and opened a jar to reduce in a pan on the stove to make tomato sauces for pasta or pizza.
I used to think it didn't get much better than this. However, recently I read the following chapter on Pizza Sauces:
http://www.correllconcepts.com/Encyc...e/08_sauce.htm
and it changed my mind about reducing fresh tomato puree to form a thicker sauce.
Therefore I do use paste to augment our puree made from fresh tomatoes.
Since you do not have paste available you have three options as far as I can see:
1. Take the advice given above and use sundried tomatoes which you can re-constitute to the desired thickness.
2. Order tomato paste over the internet.
3. Reduce the sauce on the stove as we did for 30 years, knowing that the sauce will not retain the flavor of commercially prepared pastes/thickened purees that are reduced using vacuum techniques that keep the temperature much lower than open boiling at atmospheric pressure.
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