Tomato paste. Find one called doppio concentrato, but if you can't, don't sweat it. Just find one that you can find. Open it up, and make sure that whenever you use tomato paste, you never put it into something that already has liquid in it. You wanna put it into something that is still at the heat of a saute pan or a roasting pan, that is to say, around 300, 350, because you're looking to toast it In with the flavor so that it adds ten times more flavor in to whatever you're putting it into. That is to say that the direct heat on this tomato paste is gonna change it from something that's just sweet to something that's sweet and complex.