I was looking for a recipe for an Italian tomato sauce when I came across an old cookbook from an American Creole Chef I like, but I'm really confused about the terminology he uses for some of the ingredients and wondered if someone could clarify exactly what he's referring to.
In the recipe he asks for -
- 2 cans (6 ounces) of tomato paste
- 2 cans (10 3/4 ounces) of tomato sauce
- 2 cans (10 3/4 ounces) of tomato puree
I've always assumed that tomato paste and tomato puree were the same thing, but clearly not. Can anyone clarify the difference between these two?
Tomato sauce in the UK comes out of a ketchup bottle, is he referring to passata, sieved tomatoes? If not, what is he referring to?