sf wrote:
>
> On Mon, 28 Feb 2011 06:26:09 -0500, "dejablues"
> > wrote:
>
> >
> > "Goomba" > wrote in message
> > ...
> > > Pete C. wrote:
> > >
> > >> I haven't heard of them either. Possibly a misread of "stewed" tomatoes.
> > >>
> > >> I think the canned tomato spectrum runs something like:
> > >>
> > >> Whole
> > >> Stewed
> > >> Crushed
> > >> Pureed
> > >> Sauce
> > >>
> > >> From least to most processed.
> > >
> > > tomato sauce has other ingredients in it also.
> > > Never heard of "strained" either, but it isn't too hard to imagine what
> > > they are.
> >
> > Tomato sauce is cooked.
> >
> I thought all of them were cooked in some degree.

All are, cooking is inherent to the canning process.

I believe the whole, diced, crushed and the like are cooked the least,
just the canning process heating. The stewed would be cooked more as
would the sauce. Paste would be cooked the most.

As for other ingredients in sauce, that isn't always true. Basic tomato
sauce doesn't have anything extra, but many varieties of sauce are
"Italian style" and have seasonings.