Question about canned tomatoes So we usually buy a couple of cans of 'mutti polpa' and a few glasses of the more expensive 'passata'. What I've noticed is that sauces made with the passata has a tendency to stick together while anything made with the polpa will separate, wheter it's soup, pasta or pizza sauce. 

I have tried to use a hand blender on the polpa to make it smoother, but it still separates. Is there any way to stop this from happening, like an ingredient that makes it stick together? Any ideas, experiences or insights is welcome.