Tomato purée
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. Differences. 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. Passata di pomodoro. "Passata di pomodoro" is an uncooked tomato purée, strained of seeds and skins. Passata is from the Italian verb passare, "to go through".