Hello,

I haven't made the recipe, but canned tomato puree should be fine to use. Of course, be certain there aren't any other seasonings in it (herbs, garlic, etc.). If you puree fresh tomatoes you may need to boil the puree down a bit to thicken if your tomatoes are watery. And, if necessary, strain to remove any seeds or peel.

Happy Baking!

Betsy