I don’t think of purée as being very thick, and is easily poured. I don’t think thickness defines the term, but rather that is food reduced to a fine consistency.

I'd just call that tomato sauce. Or, maybe reduced tomato sauce. Puree connotes, to me, something that has been run through a blender, regardless of its density. That might be because "puree" is a setting on my electric blender.

Thanks CA, glad to see we are thinking alike.

Matthias, I actually make my puree in a high speed blender - it does a fine job of blending up the seeds and skins. Before I had a high speed blender, I used to remove the skins and seeds before reducing the tomatoes.

Isn't it intriguing the way we all define terms so differently? For me tomato puree has a much thicker consistency than tomato sauce. My sauce will pour easily, my puree will not but instead sort of slowly plops out in large clots. Not as thick as tomato paste which you have to spoon out of the container.

Cooking Light defines puree as tomato puree - is a thick sauce of pureed, briefly cooked tomatoes that have been strained of seeds and skins.

To avoid confusion I think I would use the term tomato sauce instead of puree.

Dave

Judy, that consistency is what I remember tomato "puree" being too, it was a little thicker than today's commercially available tomato sauce. Today, though, "puree" seems to be thicker, not as thick as tomato paste but thicker than tomato sauce.

I'm going to agree with Dave, I'd call your product tomato sauce.

Annie