LOL - I know I posted this a couple of years ago ... but here goes, again:
In the US:
: Cooked and pureed tomatoes - no seasoning. Sub
: tomato sauce or 3 parts tomato paste + 5 parts water.
: Same as tomato puree, but generally cooked a little longer and seasoned with salt, pepper, onion, garlic, green bell pepper, and herbs. This is the basic tomato sauce - some companies also have "specialty" tomato sauces which include other ingredients, it is not a pasta sauce. Sub
: tomato puree or 3 parts tomato paste + 4 parts water.
: Tomato puree with added salt - cooked and reduced to about 1/3 or 1/4 the original volume. Sub
: use 2-4 times as much tomato sauce or tomato puree and reduce other liquids in the recipe to compensate for the added liquid from the sauce/puree.
Divided by a common language:
Tomato Paste (US) = Tomato Puree (Britain)
Tomato Sauce (Australia) = Tomato Catsup/Ketchup (US)
If only all things were this simple ...