Abstract: A method for adjusting the viscosity and binding of a tomato sauce, reducing tomato solids, and a resulting tomato sauce is prepared. A tomato paste solids is mixed with water and optionally spices. A highly refined cellulose fiber or particle having a water holding capacity of at least 20 grams of water per gram of highly refined cellulose to bind any free water and oil, which is mixed by agitation until uniformly mixed with the water and tomato paste mixture to form a pre-pasteurization mixture of tomato paste and at least 0.2% by weight of the highly refined cellulose. The pre-pasteurization mixture is pasteurized by heat to form a pasteurized mixture. While the hot pasteurized mixture is hot, it is homogenized. Pressure is increased during homogenization to lower Bostwick consistency.