A recipe for meat loaf from an Australian book (apparently terminology differs from country to country) calls for 1 cup (250 mL/8 fl oz) of tomato purée, and 2 tablespoons of tomato sauce.
Wikipedia's article on tomato purée claims that the main difference between purée and paste is the thickness, whereas tomato sauce has a different taste.
Can I substitute tomato paste for the tomato purée? If not, is it because the taste, or the amount of water, differs?
If so, how much "triple concentrated" tomato paste should be substituted for a cup of tomato purée?
Edit: the tomato paste ingredients are: concentrated tomato (98%), salt. Link to the product page.