Recipes very drastically on how to prep canned, whole tomatoes prior to using them in sauce. I've seen recipes that say cored and seeded, other say just cored, some just dice or tear them (ignoring any cores or seeds), and often they are pulverized in a food processor (presumably this sufficiently breaks down any cores and seeds?). So, how should canned, whole tomatoes be prepared for making tomato sauce? Also, what is your preferred canned tomato product (or combination of products) for making tomato sauces? (like for pasta) Thanks and happy new year!