Tomato puree is usually a plain, finely ground, unseasoned tomato product; it should be less watery than crushed tomatoes but nowhere near as gummy as paste; you'd probably use it as one ingredient of many in a sauce recipe.
Sauce usually includes seasonings and even other vegetables to improve the flavor and texture; it can be ready to serve or you could doctor it up to your taste.
I make my own similar to the other recipes posted here but I add a tablespoon of sugar and a tablespoon of mustard. It is an excellent sauce. I prefer using the paste.
(I like to use crushed tomatoes and tomato paste and that would be 2 small cans of tomato paste to one large can of either the crushed tomatoes or the puree which makes for just a smooth sauce which i don't like reminds me of tomato juice lol.. I then add basil, oregano, garlic of course (1 clove crushed or you can use a pinch or 2 according to your taste of the dry bottled type) pinch of salt & pepper some onions and a pinch of Rosemary and very little oil(olive oil) 2 small empty tomato paste cans of water then stir and then let it simmer for a couple of hours till done and stir occasionally add water if it seems to thick for your liking.. You can add meatballs, italian sausage, a thinly sliced center cut porkchop i also like to add a half stick of pepperoni gives it a really nice flavor, i'm italian and this is the way mom made it enjoy!!!! any questions dont hesitate to ask.. If there is any left over sauce store it in the fridge and any grease that sits on the top scoop off while still cold with a spoon..Best made the day before you use it that way you can disguard the settled grease on the top of it..
Thick is better than thin. Add the puree. You can always thin it out later if needed with water.
I make excellent pasta sauce by purchasing a jar of the organic stuff (we prefer Muir Glen) and adding to it the following: 1 small can organic tomato paste, 1/4 tsp. ground anise seed, and anything else I feel like (italian herbs, 1/2 tsp. anchovy paste...). Usually, I am in a hurry and just add the anise and paste. Let simmer for 20 or more mins., stirring occasionally, with the lid half on and half off so you don't splatter the stove top. After it has simmered, I take it off the burner and just let it set with the lid on until needed. Might need re-heating if not served promptly. If it thickens too much, add 1/4 c. water and simmer 'til warm. You can always add more water, a little at a time, until it is the perfect consistency. Makes great left overs.
If you dilute it a lot, it becomes italian style soup. Not an authentic recipe, but a restaurant near here serves it and the customers love it. The chef keeps it in a crockpot all day.
Add your voice to the conversation. Click here to answer this question.