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Old 11-20-2009, 08:11 AM   #1
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Turning tomato puree into sauce?

Hello,

I'm going to make pasta amatriciana and the recipe calls for crushed tomato sauce but i got tomato puree.

I was wondering what's the difference between the two tomato puree and tomato sauce?

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Old 11-20-2009, 08:28 AM   #2
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Canned Sauce is typically more watery and contains spices and other flavorings.
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Old 11-20-2009, 08:31 AM   #3
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The difference is mostly one of texture. You can use the puree in place of the canned tomato sauce.
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Old 11-20-2009, 08:54 AM   #4
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the puree may be thicker, it will be smoother.
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Old 11-20-2009, 10:16 AM   #5
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When I read crushed tomato sauce, I think of a sauce that has little pieces of tomato to make it chunkier where a puree is thick and smooth. You should be able to substitute one for the other without much problem but be aware the texture will be different.
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Old 11-20-2009, 11:03 AM   #6
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The only relationship between puree and sauce is that they both come from tomatoes. Any other similarities end there.

Puree lacks any of the spices generally found in sauce, and needs water or better yet, chicken broth added. Find a tomato sauce recipe to explain what and how much of the spices to add, otherwise it will lack the right flavor and may be disappointing.
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Old 11-20-2009, 11:43 AM   #7
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Quote:
Originally Posted by Selkie View Post
...Puree lacks any of the spices generally found in sauce, and needs water or better yet, chicken broth added....
There is a canned tomato product called tomato sauce that is different from pasta sauce that is often referred to as tomato sauce.

Canned tomato sauce is pretty much tomato with some salt. Tomato puree is pureed tomatoes with minimal additions.

I would use either to make a pasta sauce such as the amatriciana the OP referred to.
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Old 11-20-2009, 12:01 PM   #8
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I buy "crushed tomatoes" all the time and that is what it is - more of a puree. It contains some added salt and water, but it is basically just tomatoes processed. It is a little rough, not smooth, and very thick. I prefer this to tomato sauce because of less additives and I can season it my own way. What I buy is NOT called sauce, just crushed tomatoes.
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Old 11-20-2009, 12:40 PM   #9
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[QUOTE=Andy M.;862400]Canned tomato sauce is pretty much tomato with some salt. Tomato puree is pureed tomatoes with minimal additions.[QUOTE]

That's not quite the case...
Sauce is cooked in a little olive oil and simmered until it loses its raw flavour, and seasoned with salt.

In addition:
Tomato sauce - Wikipedia, the free encyclopedia

Puree: A mixture consisting of only tomatoes. No additions what-so-ever.
Tomato purée - Wikipedia, the free encyclopedia

To my mind, those differences are significant.
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Old 11-20-2009, 12:51 PM   #10
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In addition, each brand may differ significantly. Some varieties of canned crushed tomatoes are more ' crushed ' than others. Some come with a thicker puree than others. Ive found most puree's to be similar in texture, as they are pureed, but the salt content differs as well. So I think as a base, it should work ok, but will have to play with the salt/ spice ratios to get the flavor your looking for, and may have to deviate from the written recipe you are following. But for me, thats the fun part of cooking. For those who are strictly ' recipe followers' with no talent for deviating from a recipe, may run into problems.
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