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Thanks for the replies. I would use paste ideally as that what the original recipe calls for, but irl, u know. Ive seen in other posts about spices though. What could these potentially do, as far as a negative aspect to the whole process?

Can i use spaghetti sauce as a substitution for the tomatoe paste? I looked at the ingresients and there dont appear to be any preservatives that from what i understand inhibit the yeast grow. Its all natural and things i know of. Enzymes too, thNks