Hi guys, I'm a home chef and I've created a wine pasta sauce that I'm a huge fan myself. I fry garlic and onion on olive oil, then I put italian tomato passata and a lot of port wine, it's delicious but the only problem is that too thin / waterdown. I've tried using real crushed tomatoes and also boiling more time to evaporate the water, but I just give up after 30 minutes. I need to put something to thicken up the sauce which won't change the taste, any suggestions? Thanks!