Miranda is a contributor at Food52.
It sort of depends what it's for - what are you making?
I am making an Enchilada casserole. It is for the sauce. The recipe calls for me to add minced garlic, taco seasoning and beef broth to the tomato sauce...
I would bet you could use the tomato puree and it would be just fine. That's definitely the one I would use in a pinch just because it sounds like it's the simplest of the three that you have. Good luck!
AGree with MirandaR; soup too sweet, sauce too much spice, tomato puree would work out well.
Thin the purée with a bit of chicken stock, or better yet - a bit of wine.
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Well played. You deserve a cookie.
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