Well, I hope that you're not holding me too responsible!
If you look at generic "tomato sauce" in the store it will say "tomato paste, water". Tomato paste is kind of a commodity. I really like tomato paste. I make pizzas and put it on top practically straight. Puree has more texture, which, if you're not looking for that it is the wrong thing. For instance, "American chop suey" should be made with stewed tomatoes. I make some fish dishes with "petite diced" (canned) tomatoes. If I'm doing it myself from fresh tomatoes I have to blanch them, skin them, seed them, dice them.
Tomatoes are really acidic, that's why even in pasta sauce a TINY bit of sugar takes off the edge and brings out the flavor. Lemon/tomato is a win. How much vinegar/lemon you like is a personal choice.