↑ Bev Bennett (2011). 30-Minute Meals For Dummies. Tomato puree is a thick liquid made by cooking and straining tomatoes.
↑ Barbara Ann Kipfer (2012). The Culinarian: A Kitchen Desk Reference. tr. 561. The differences between tomato paste, tomato purée, and tomato sauce are texture and depth of flavor (the thicker the consistency, the deeper the flavor).
↑ Sudheer, K.P. & V.Indira (2007). Post Harvest Technology of Horticultural Crops. 7. tr. 163. The product is very similar to tomato puree except that the solid concentration is more. Tomato paste is the product obtained by removal of peel and seeds from tomatoes, followed by concentration of juice by evaporation under vacuum.
↑ President's list of articles which may be designated or modified ... The United States International Trade Commission - 1990 - Numéro 6 - Page 2 "Tomato paste, which is generally more concentrated than puree, is used as a substitute for fresh or canned tomatoes in the preparation of dishes such as spaghetti, pizza, and pork and beans, as well as for sauces and ketchup. Tomato puree ..."
