I'm noticing lots of different references to the tomato sauce. Sometimes people recommend a sauce of crushed tomato, sometimes a can... well, here in the UK, cans of 'peeled plum tomatoes, chopped' are widely available. Is this the same as crushed tomatoes? Also available is passata which comes in a cardboard pack and puree, which comes in a tube.
What should I use for my sauce, chums? Do feel free to comment on additions such as sugar, oregano etc.