how do I make tomato puree from fresh tomatos

what is the difference between tomato sauce and tomato puree? Isn't puree just cooked down more?

Tomato purée consists of tomatoes that have been cooked briefly and strained to produce a thick, tangy liquid. Tomato purée is used in soups, stews and sauces to add the tomato flavoring without the texture. We use it as the flavor base in certain recipes. Tomato sauce refers to any sauce made out of tomatoes. That includes the ubiquitous Italian tomato sauce with all its variations, as well as Indian and Thai curries that have a tomato base. Tomato sauce can be canned, jarred or fresh. Time-willing, we prefer to make our own. Tomato paste is made from tomatoes that have been cooked for a few hours, strained and reduced into a rich, sweet paste. Tomato paste is most commonly used in pizza sauce. A dollop of tomato paste adds a dark, savory flavor to soups and stews.

to make puree, cook the tomatos in water on the stove till soft. put them in a blender or food precessor and switch it on, now you can strain the liquid. you could also roast the tomatos in the oven. cut them in half and place them in a roasting pan cut side down (dried after you have washed them) drizzled with olive oil. 350degrees F, times depend on tomato varities and size, but you know they are ready when they are soft and brown. just keep an eye on them like you're suppose to anyway. now these can be put in a blender then strained. you can season with salt and pepper no matter which method you use, just now that too much could influence any soup or sauce you intend to use this puree in. just about any fruit can be pureed in these manners (TOMATOS AND SQUASH ARE FRUIT!!!)