My big pasta sauce mistake that saved me money

So I was making a big pot of sauce last Tuesday and I ran out of canned tomatoes. All I had left was a can of plain tomato paste and a jug of water. I figured it would be a total flop, but I mixed the paste with three cups of water, added my usual garlic and dried herbs, and let it simmer for an hour. The crazy thing is, it turned out really good, way thicker and richer than I expected. It made me realize I've been paying for water in those big cans of crushed tomatoes this whole time. A can of paste is like a dollar and makes a ton of sauce. I'm not going back to my old way. Has anyone else tried making a whole sauce from just paste?

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