https://vegetarische.wordpress.com/2009/06/06/understanding-canned-tomato-products/ https://vegetarische.wordpress.com/2009/06/06/understanding-... > Tomato Pu

https://vegetarische.wordpress.com/2009/06/06/understanding-canned-tomato-products/ https://vegetarische.wordpress.com/2009/06/06/understanding-... > Tomato Puree > Made from cooked tomatoes that have been strained of seeds and skins. Often this is just “reconstituted tomato paste,” made by adding water to tomato paste. This product has weak tomato flavor and isn’t called for in many recipes. Use in chilis, soups, and other long-cooked recipes where smooth, rich tomato texture is required. Many American commercial pasta sauces have tomato puree as their first ingredient (because tomato paste is cheaper to ship) which is why they’re not as fresh tasting as homemade sauces. I don’t think this exists in Germany, but it doesn’t matter so much because you’re going to be adding it to recipes that calls for long cooking times and many ingredients. If you have a recipe that calls for it, you can make it by adding water to tomato paste, or cooking down passierte tomatoes. No idea how accurate this is, but I would assume it's true and thus "partially reconstituted tomato puree" is less ideal for a pasta sauce (where you likely want more of a tomato flavor).