tomato purée

Add the tomato purée and cook for a further two to three minutes.

Sizzle for a few seconds and add the tomato purée.

Spread three tablespoons of tomato purée on top; season with black pepper.

Add the wine, tomatoes, tomato purée and bring to a simmer.

Stir in the flour and tomato purée then gradually add the stock.

Stir in the tomato purée and white wine, then simmer for a minute.

Add more stock to the pan, along with the curry powder and tomato purée.

All you needed was tomato purée, pasta and bread.

Traditionally, the sauce is made with concentrated tomato purée or paste.

Add the tomato purée, then lemon juice to taste.

Add stock, tomato purée, bay leaves and a rosemary sprig.

Add the tomato purée and chicken stock, bring to the boil and season.

Squeeze or splat in the tomato purée here and there between the meat.

The definitions of tomato purée vary from country to country.

Reduce for 2 minutes, and add tomato purée and chopped tomatoes.

Stir in the tomato purée and red wine, and allow to reduce by half.

Add the pepper and stir in with the tomato purée and vinegar.

Cook until the wine bubbles, then add the tomato purée, the butter beans and just enough water to cover.

Add the tomato purée and sauté for 1 minute.

Add the vegetables (except the beans), stock, tomato purée and seasoning.

Tomato purée is a thick liquid made by cooking and straining tomatoes.

Add the chopped vegetable flesh and the tomato purée.

Add the flour and tomato purée and stir well over a low heat for a minute.

Put in the chicken and the tomato purée, and cook for a further 5 minutes, stirring all the time.

Add the curry spices and tomato purée and stir well.