I forgot to add,when I made sauces with crushed tomatoes,I use the whole can and season to taste.
I don't strain or drain the can.Some cans of crushed are not the same as others.Dm pointed out that some cans that say Crushed,come out more of a puree that true crushed.Watch out for those.
One of my favorite cans is made by Centos.It is not crushed,so I have to do that myself.The store I buy it from does not carry the crush version,just the puree or the whole peeled tomatoes.The puree is excellent too.I do hope to buy a crushed version someday.
Anyways,the can I like,It is Centos Italian style whole peeled tomatoes with basil leaf in the puree inside the can.I dump the entire can into a bowl and I crush the tomatoes up.It is fantastic,smells wonderful and has a very nice tomato-y taste to it.The puree is great as well.
Crushing the tomatoes does make it a little more watery.If thats a problem,You can take the tomatoes out of the can,then crush them in another bowl,then add them back to the puree in the can to avoid the excess water.Then dump it all into a new bowl and salt/season to taste.
I know this is a little off the subject,but sometimes you can make a better sauce when you can crush the whole peeled tomatoes yourself.