Title: Tomato paste
Content:   Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. It is used to impart an intense tomato flavour to a variety of dishes, such as pasta, soups and braised meat. By contrast, tomato purée is a liquid with a consistency between crushed tomatoes and tomato paste that is made from tomatoes that have been briefly boiled and strained.
Title: Tomato purée
Content:   Tomato purée is a thick liquid made by cooking and straining tomatoes. The difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce. The definitions of tomato purée vary from country to country. In the U.S., tomato purée is a processed food product, usually consisting of only tomatoes, but can also be found in the seasoned form. It differs from tomato sauce or tomato paste in consistency and content; tomato purée generally lacks the additives common to a complete tomato sauce and does not have the thickness of paste. The standard consistency of tomato puree is more than or equal to 7% but less than 24% natural total soluble solids.
Title: Tomato paste
Content:  In the UK, tomato paste is referred to as purée or concentrate. In the US, tomato paste is simply concentrated tomato solids (no seeds or skin), sometimes with added sweetener (high fructose corn syrup), and with a standard of identity (in the Code of Federal Regulations, see 21 CFR 155.191). Tomato purée has a lower tomato solids requirement. European markets have a preference to tomato paste with salt, while some Middle Eastern countries such as Israel prefer tomato paste with sugar. In Saint Helena it is eaten in sandwiches, known locally as "Bread 'n Dance" because it was traditionally served at dances. In Turkey, domates salçası (tomato paste) is a type of salça.
Title: Tomato paste
Content: Hot break: heated to about 100 C, pectin is preserved, paste is thicker and can be used for ketchup ; Warm break: heated to about 79 C, colour is not preserved, but flavour is preserved ; Cold break: heated to about 66 C, colour and flavour are preserved, so it can be reconstituted into juice Tomato paste is added to dishes to impart an intense flavour, particularly the natural umami flavour found in tomatoes. Examples of dishes in which tomato paste may be commonly used include pasta sauces, soups, and braised meat. The paste is typically added early in the cooking process and sautéed to achieve caramelization. Based on the manufacturing conditions, the paste can be the basis for making ketchup or reconstituted tomato juice:
Title: Tomato sauce
Content:   In the U.S., "tomato sauce" refers to two distinct sauces. One is a tomato concentrate with salt and minimal herbs, used in cooking. This product is considered incomplete and not normally used as is. Related ingredients are tomato purée and tomato paste, each of which is similar but paste has a thicker consistency. Tomato purée and tomato paste have FDA standards of identity (since 1939) for percentage of tomato solids, and historically did not contain seasonings other than salt; in recent decades variants with basil or other traditional Italian seasonings became common. Tomato sauce is nonstandardized. The second use of the term "tomato sauce" in 
Title: Tomato sauce
Content:  In Australia "tomato sauce" generally refers to the same style of table sauce as American ketchup but varies in mixture and does not contain onions. Some sources say that Australian tomato sauce has less tomato than ketchup, but this varies between brands and is not a universal feature. Australian tomato sauce is used in the same way as American ketchup. The sauces used in preparing meals such as pasta, or stews are usually called Pasta sauce or if in the context of cooking, tomato sauce. Tomato paste refers to a paste used for the base of pizzas.
Title: Canned tomato
Content:  Canned tomatoes are available in several different forms. The traditional forms are whole peeled tomatoes, packed in juice or purée, and ground tomatoes, sometimes referred to as "kitchen-ready." Ground tomatoes are not to be confused with purée, which is similar but more cooked. Taste tests indicate that whole tomatoes packed in juice tend to be perceived as fresher-tasting than those packed in purée. Crushed tomatoes, commonly used for pasta sauces, are made by adding ground tomatoes to a heavy medium made from tomato paste. Diced tomatoes have become increasingly common for applications where a chunkier or more substantial product is needed. In recent years, the Petite Diced form (3/8" cut pieces) has become the fastest growing segment of canned tomatoes.
Title: Tomato paste
Content:  Tomato paste is traditionally made in parts of Sicily, southern Italy and Malta by spreading out a much-reduced tomato sauce on wooden boards that are set outdoors under the hot August sun to dry the paste until it is thick enough, when it is scraped up and held together in a richly colored, dark ball. Today, this artisan product is harder to find than the industrial version (which is much thinner). Commercial production uses tomatoes with thick pericarp walls and lower overall moisture; these are very different from tomatoes typically found in a supermarket. Tomato paste became commercially available in the early 20th century.
Title: Tomato sauce
Content:  The simplest tomato sauce consists just of chopped tomatoes cooked down (possibly with olive oil) and simmered until it loses its raw flavor. Of course, it may be seasoned with salt, or other herbs or spices. Optionally, tomato skins may be scalded and peeled according to texture (especially thicker pelati paste varieties) and tomato seeds may be removed for aesthetic purposes, leaving just the tomato flesh and pulp. Just like tomato puree or tomato paste, tomato sauce may be one of the ingredients in other dishes, like a tomato-based soup. The sauce is thinner than either the puree, or the paste (which is the thickest), and it may have additional flavors. Water (or a more flavorful liquid, such as stock or wine) is sometimes added to keep it from drying out too much. Onion and garlic are almost always sweated or sautéed at the beginning before the tomato is added, or puréed together with tomatoes and then cooked together. Other seasonings typically include dried mild chili peppers (such as guajillo chili or pasilla chili), epazote, basil, oregano, parsley, and black pepper. Ground or chopped meat is also common.
Title: Paste (food)
Content:   A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use. Common pastes are some fruit preserves, curry pastes, and nut pastes. Purées are food pastes made from already cooked ingredients. Some food pastes are considered to be condiments and are used directly, while others are made into sauces, which are more liquidy than paste. Ketchup and prepared mustard are pastes that are used both directly as condiments and as ingredients in sauces. 

Question: whats the difference between tomato paste and tomato puree?
Answer: consistency.