In an American recipe they asked for tomato paste. What should I be using, because I did try tomato puree and it was so strong in the end it was awful.

 We do not think of tomato paste as essentially an American ingredient. Could it be sold as tomato concentrate in your part of the world?

Tomato paste consists of tomatoes that have been cooked for several hours and reduced to a thick, red concentrate before being strained. It is sold in cans and tubes. While it is almost universally commercially produced now, it was made for years in homes in Italy (la salsa secca) and other Mediterranean countries.

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