I want to ad some purée to my Tomato Magic sauce for a bit more body.
Matt, what style of pizza are you making? Puree, in years past, used to be just pureed tomatoes, but, these days, most brands use a tomato concentrate that they add water to. It's typically not as concentrated as paste, but, where ever you find concentration, you find cooking, and cooking, for NY style, is something you NEVER want to do, as it drives away flavors and completely changes the nature of the sauce (pasta sauce is cooked, not pizza).
Cento makes an unreconstituted puree, but the odds that it will be any thicker than your tomato magic are very low. Generally speaking, a ground tomato will have a bit more body than a pureed one- the only time you'll find a pureed tomato with more body than ground is when you move into the cooked versions, which, as I said, is extremely bad for NY style- including Sicilian, if that's what you're using this for.
It's been a while since I used tomato magic, but, if memory serves me correctly, it shouldn't need body. In fact, like most ground tomatoes, it should most likely require a little water to thin it down.