When making sauces I tend to be a non-traditionalist and use crushed tomatoes in puree. Why? Aside from the convenience factor, most whole canned tomatoes contain citric acid and/or calcium chloride as a preservative. They keep the tomatoes from breaking down and you could cook them all day and they still wouldn't break down. Yeah, I could simply put them in a blender and puree them but that just dirties another kitchen appliance and for the most part using crushed tomatoes vs. whole offers no discernable difference in taste. I also buy "american' brands vs. imported Italian brands. Unless you live near an Italian grocery that has a high turnover in inventory you're probably buying something that has sat on the shelf forever. I'll buy an .99 can of Del Monte over paying $3.00+ for a can of Pastene that's sat on the shelf for the past 5 years and is covered with dust. I wanna taste tomatoes, not the can in which they were packed. Soups? I use either crushed or diced. I like the small pieces. Pizza sauce? One of the few instances where there is no substitue for whole plum tomatoes. I drain the juice, discard the basil leaf, and puree them in the blender with a little sea salt, black pepper, and Xtra virgin Olive oil. Yum.