Can they not use some microbes to digest the sauce and reduce it to inert things like water and salt? I'm not a biologist, so pardon this naive take.

The salt is to ensure most microbes won’t survive, hence keeping it safe to eat.

	▲	inigyou 3 hours ago \| parent [-]
		So the solution to pollution is dilution - in the opposite way. Add water to a batch of it until the salt concentration is low enough for decomposition? Problem: it'll smell much worse while it decomposes. That's surely why they don't.