I have been using whole tomatoes to make my sauce. I use Carmelina tomatoes (thanks Bill/SFNM!). Generally following Bill's approach, I remove the tomatoes from the can (not using the liquid remaining), remove the stems, and then crush up the tomatoes. i often add a bit of salt and sugar and maybe some oregano.
I tend to stay away from crushed tomatoes because I have developed an uninformed opinion/prejudice that those tomatoes are of lesser quality. Bruised rejects? The liquid from the can of whole tomatoes is "mixed in?"
Is that simply wrong? Are the canned crushed tomatoes of the same quality as the whole tomatoes? (holding the brand constant).
What are your thoughts/experiences?