Thanks for your reply Marmalady!
So, Cilantro is what I've always called "Coriander Leaves"...as an Indian cooking lover, I have found it many times in indian recipes, but never with that name. Since it's almost impossible to find it here in Italy (otherwise than coriander seeds, which are easily available) I usually substitute it with parsley leaves.
From your reply I have also realized that with the term "salsa" you all referred to a Mexican style, raw one and that I went off the subject when speaking about our cooked tomato sauces! In any case, maybe my advices 1) and 2) can be valuable also for mexican cooks...
As for canned tomatoes, the Italian ones are packed in a tomato puree as well. I have never thought about this point, but suppose that many tomatoes break during the processing phases and the pieces are recycled making that puree and using it to fill the cans...otherwise, canned tomatoes would be much more expensive!
Does this make sense?
Pongi