Originally Posted by Dawgluver
You might want to water down the puree a bit. Pizza sauce is usually pretty loose/runny around here.
I know in the UK, tomato puree, is more like what we think of as tomato paste here in the States.
I would look for crushed, or diced tomatoes, in juice, drain, add some fresh basil, crushed garlic,a little oregano, salt, and some olive oil. You can pulse it in a processor to break it down, or cook it down just a little.