Fresh tomato puree uses?

And if you need to, it should freeze perfectly.

Great! Thanks! My husband voted spaghetti. I'm adding the bloody Mary. It's been a long week.

I would put some in a glass, add a splash or two of worchestershire and tobassco, a healthy dose of vodka - and call it a fresh bloody mary.

Eggs in Purgatory (basically, eggs poached or baked in a spicy tomato sauce) is a quick, simple way to showcase fresh tomato puree. I make it often when the garden's pumping out tomatoes in late summer/early fall.

Here's a recipe, but it's an easy dish to adapt to your tastes and what you've got on hand. I cook the eggs in a covered skillet, and like to add a couple chopped anchovies and capers to the sauce:

http://www.seriouseats.com/recipes/2008/09/eggs-in-purgatory-baked-in-tomato-sauce-recipe.html

You can use it just like you use regular tomato puree -- in pasta sauces, in stews and braises. Also, you could season it with salt and use it as a topping for pizza. If you find it too thin, you can also simmer it to reduce it.