Question: whats the difference between tomato paste and tomato puree
[{'answer': 'consistency', 'provenance': [{'wikipedia_id': '1253449', 'title': 'Tomato purée', 'start_paragraph_id': 1, 'start_character': 142, 'end_paragraph_id': 1, 'end_character': 153, 'bleu_score': 1.0, 'section': 'Section::::Abstract.'}]}, {'answer': 'purée generally lacks the additives common to a complete tomato sauce and does not have the thickness of paste'}, {'provenance': [{'wikipedia_id': '1253449', 'title': 'Tomato purée', 'start_paragraph_id': 1, 'start_character': 0, 'end_paragraph_id': 1, 'end_character': 225, 'bleu_score': 0.9451524926983921, 'meta': {'yes_no_answer': 'NONE', 'annotation_id': 11484552219228914766}, 'section': 'Section::::Abstract.'}]}, {'provenance': [{'wikipedia_id': '1253449', 'title': 'Tomato purée', 'start_paragraph_id': 2, 'start_character': 0, 'end_paragraph_id': 2, 'end_character': 388, 'bleu_score': 0.9699161750394991, 'meta': {'yes_no_answer': 'NONE', 'annotation_id': 11484552219228914766}, 'section': 'Section::::Abstract.'}]}, {'provenance': [{'wikipedia_id': '1073960', 'title': 'Tomato paste', 'section': 'Section::::Abstract.', 'start_paragraph_id': 1, 'end_paragraph_id': 1, 'meta': {'evidence_span': ['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. 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. Based on the manufacturing conditions, the paste can be the basis for making ketchup or reconstituted tomato juice: Tomato paste is traditionally made in parts of\rhighlight sentence(s) containing evidence, not only the answer', '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. 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. Based on the manufacturing conditions, the paste can be the basis for making ketchup or reconstituted tomato juice: Tomato paste is traditionally made in parts of']}}]}, {'provenance': [{'wikipedia_id': '1253449', 'title': 'Tomato purée', 'section': 'Section::::Abstract.', 'start_paragraph_id': 1, 'end_paragraph_id': 1, 'meta': {'evidence_span': ['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.', '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.']}}]}, {'provenance': [{'wikipedia_id': '24391644', 'title': 'Food rheology', 'section': 'Section::::Abstract.', 'start_paragraph_id': 1, 'end_paragraph_id': 1, 'meta': {'evidence_span': ['Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture. The acceptability of food products to the consumer is often determined by food texture, such as how spreadable and creamy a food product is. Food rheology is important in quality control during food manufacture and processing. Food rheology terms have been noted since ancient times. In ancient Egypt, bakers judged the consistency of dough by rolling it in their hands.\rhighlight sentence(s) containing evidence, not only the answer', 'In ancient Egypt, bakers judged the consistency of dough by rolling it in their hands.', 'Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture. The acceptability of food products to the consumer is often determined by food texture, such as how spreadable and creamy a food product is. Food rheology is important in quality control during food manufacture and processing. Food rheology terms have been noted since ancient times. In ancient Egypt, bakers judged the consistency of dough by rolling it in their hands.']}}]}]