Sorry, maybe I wasn’t clear on my question. It is confusing, which is why it’s so hard to find a good recipe! But I’m looking for this stuff, which isn’t pasta sauce, it’s just an ingredient in a sauce or recipe. You use it for a lot of different recipes that aren’t pasta/pizza related, which is why it’s much more simple, basically just tomatoes and salt. I’m sure this is at least a little wrong, but I think of tomato paste, tomato sauce, and tomato puree as sort of the same thing on different spots on the continuum of texture with tomato paste being the driest, tomato sauce in the middle, and tomato puree being the wateriest. Hope that clears it up!

This is amazing, thank you! I will have to look into that book…

This is what I was hoping to do as well! I was just worried that I would get the consistency wrong for the recipes I like. Like, I know tomato puree is very similar to tomato sauce aside from how watery it is, which can make an impact on a recipe if you get it wrong

Unfortunately, tomato paste and tomato sauce are not the same thing. I know you can make tomato sauce from tomato paste, but that feels like a pretty roundabout way of doing things. Could be a somewhere to start though as a last resort 🤔