I would treat it with Pectic enzyme and add water to it... maybe about 4:1 (4 parts water to 1 part sauce to start) Let it sit covered, over night, in a cool place like the fridge and then I would pore it through a straining cloth and taste the liquid that comes out. if it has good flavor than I would check the SG if the SG is high enough bring the temp up to 160º to kill any contaminants, let it cool, pitch the yeast and go. If it does not taste good enough increase the sauce to water ratio and let it sit again. Repeat the process until you have a good flavor. If the SG is to low add some sugar. The best advice I can give you is...
1. use pectic enzyme
2. make sure it tastes good before you pitch the yeast as what you start with will have a direct effect on the final taste.
3. Make sure you check the SG AFTER the pectic enzyme has done its job AND AFTER you filter out the sauce chunks as these two things will give you a reading that is not accurate.