Tomato puree

If I just put a can of chopped tomatoes in the blender will it come out as tomato puree?

What I mean is, you pay about $1. 00 for a can of chopped tomatoes and $2. 00 for a can of tomato puree. Can I achieve the same result by just blending the chopped tomatoes?

You would have to go further by reducing it on the stove as tomato puree is a lot more concentrated than just tinned tomatos.

I think the difference is between tomato puree, which is just pureed tomatoes and tomato paste, which is a concentrate. I freeze home made puree each summer, just by cooking up large pots of tomatoes and onions and putting them through a mouli. This removes the bulk of skin and seeds, giving a red puree. If you put tomatoes through a blender, the majority of the time you get a slightly orange sauce which can be a little more bitter instead of sweet as it contains the bulk of the seeds as well. Thats why a mouli is so good, it has different sized sieves in the bottom to separate out the seeds and skins.
Tomato paste is concentrated, boiled or heated down tomatoes, with a more intense flavour. I use that in spaghetti sauces to get a more intense flavour. You can also use it on the bases of pizza's, or get the pizza sauce styled paste which has more garlic in it.

Tomato paste consists of tomatoes that have been cooked for several hours, strained and reduced to a thick, rich concentrate.
Tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid. You will find quite a difference in taste by whizzing up canned tomatoes as opposed to using a paste or even a puree.