I have an American recipe that calls for 12oz Hunts Tomato paste and 1.5 cups of water. The nearest thing I have is Passata.
I don't know much about cooking, but they both seem to be made from tomatoes...is there any way I can use the passata I have in place of the tomato paste? I'm assuming I would reduce the water or completely skip the water - is there a general guideline here?
My instinct is to just throw it in a pot and, if it seems to watery, simmer until it thickens...but I figured I should ask people who know.