Here is a recipe for Italian gravy. It calls for one 6 oz. can of tomato paste, and apparently for tomato puree as well, but no amount is given. Any suggestion how much to use? I doubt we'll make this amount in total (3 quarts), but is there a typical ratio of paste to puree? Also, I don't think I've ever used puree before. Can I just puree canned san Marzano tomatoes?
Thanks in advance.
Thanks in advance.