Tomato Puree v. Sauce
I have a recipe that calls for 14 oz of tomato puree.
What can I substitute for the puree? I'm assuming it's a little thicker than tomato sauce. Do you think I could use about an equivalent amount of tomato sauce thickened with 1 or 2 T of tomato paste?
Here in CA I can never find puree, only sauce. I have sometimes taken a can of diced canned tomatoes and pureed it in the food processor as a substitute, sometimes I just use the sauce. Adding a little bit of tomato paste sounds like a good idea.
Other way around. Puree is just pureed tomatoes, whereas sauce is cooked and generally seasoned, so sauce is thicker and more intensely flavored. Personally, I don't touch sauce... I'll season my own, thanks.
If you have a recipe that calls for sauce, you could just simmer the puree for a bit and season it if you want for the same effect. Or if you're making a tomato sauce, just use the puree and simmer it a little longer.
Follow up from OP:
I ended up just using just using tomato sauce. Tomato puree was too hard to find at the store. I don't know why the recipe called for tomato puree. Tomato sauce worked just fine.