Ok... so I went to the grocery store this afternoon (yay! the grocery store!) - and I came to the tomato aisle. (Actually, it's in the international aisle, which is pretty cool to have a full aisle of items from around the world). According to the Espagnole (Brown Sauce) recipe - (making again for the Diable small sauce) I need a few oz of puree. So. Here I am.
What the hell is a puree? Why is it only in a freakin' big can, and everything else is in normal, small cans? Well.. basically, here's what I found:
puree - unseasoned tomato 'stuff', cooked briefly and strained making a thick liquid
paste - cooked tomatoes - strained, reduced to thick, rich, somewhat sweet tomato 'stuff'
sauce - has salt, pepper, and other seasonings added - a thinner puree
Oh yeah.. so I guess I can substitute tomato sauce (1 for 1 - it just has seasonings) or even tomato paste (a little more complicated - 3 parts tomato paste and 5 parts water). Um yeah. Think I may have to wing it.
Thanks to these websites for the information:
http://sonic.net/~alden/CondimntEur.html
http://www.ochef.com/559.htm
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