Hi Guys,
To my mind, tomato paste and puree are one of the same thing, the difference being that some is labelled 'double concentrate' and some are not!
By definition, a puree is a solid, blended to form a liquid or semi solid. To that end, passata could well be described as a puree.
In Italy, passata is nothing more than blended and sieved tomatoes. The version that you can purchase in the supermarkets, sometimes have extra herbs or spices in them. To me, that makes them a Ragu, and yet they describe them as Passata! Confusing or what?

I do think that passata can have a place in BIR cooking, especially in the base!
I think that it is the KD base that calls for blended tomatoes (passata) not that the KD base is the benchmark :

Some bases ask for a tin of toms in it, so when you blend at the final stage, what ever toms are in there, effectively become passata!
Just to muddy the waters further, does tomato ketchup have a place in BIR ;D don't the Indians call it 'Catsup' ?
Ray