On Sun, 21 Sep 2014 15:53:33 -0700, "Julie Bove"
> wrote:

> Tomato purée is sometimes referred to by its Italian name, passata di
> pomodoro, when it has been "passed" through a sieve to remove seeds and
> lumps. In this form, it is generally sold in bottles or aseptic packaging,
> and is most common in Europe. In the United Kingdom, 'tomato purée' usually
> refers to what in America is known as concentrated tomato paste, whilst
> passata refers to sieved uncooked tomatoes.
>
> Cherry
> ===
>
> And here in the US, puree is thicker than sauce but not as thick as paste.

Passata is sieved (run through a food mill to remove seeds and skin),
not a puree in the American canned tomato version of what puree means.


--
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