Yes, it is thicker and better than your typical sauce. I HIGHLY recommend getting some escalon 6 in 1 tomatoes. I buy the ground pealed. There is tons of info here on the forum about them. I have done many comparisons between these and other brands. Even other high end foodservice brands like Stanislaus and San Benito. For a typical American Sicilian sauce there is nothing better than escalon brand. You can order them direct from the factory, or if you are lucky you can find a foodservice provider in your area that is willing to do cash and carry. I have heard from a few members of the forum that have found them in specialty stores, but I think this is quite rare. These tomatoes are so good you could just eat a bowl of them with a spoon. Open the can a night or two before use, mix in some herbs and seasonings and some olive oil and let them sit. Try this before you try to cook them, and I think this will probably get you the sauce you are looking for. You can cook them down if you want them to taste even more intense, but I don't think you will need to. I have recently been combining them with stanislaus 74/40 tomato strips, but I think escalon might have an equivalent that is as good or better than the stanislaus. The 74/40 strips are really juicy and fresh tasting, the 6 in 1 are really intense and rich. The combination of these two have fooled many of my friends into thinking that I actually took fresh tomatoes, blanched, peeled and cooked them down from scratch like I used to do. Now that I have found these brands (escalon/stanislaus) I can have that fresh rich taste with about five minutes of work instead of two hours.