From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A concentrated paste of cooked, strained tomatoes, used to add color and flavor and thicken sauces, soups and stews. A staple in many kitchens, it is available canned or in airtight squeezable tubes, but most Mediterranean home cooks, as a matter of course, make their own. The paste is deeper in color and denser than both tomato purée or tomato sauce.
