Tomatoes, canned and otherwiseExcept during tomato season, we used canned tomatoes exclusively in sauces. Though the first factor is the quality of the tomato that goes into the package, a secondary factor can be the package itself. There are a few products out there packed in aseptic cartons, which should be capable of priducing a product with more minimal processing and less of the "tinned" flavor that tomatoes can pick up from the can (though some people like the "tinned" flavor).
Del Monte also makes a premium-priced jarred product in their "Garden Select" line that they also say has been minimumally processed. Though we've bought some, I have yet to do a side-by-side comparison.
Don't bother to pay extra to get minimumally-processed tomato puree or sauce, however. It's already been subject to enough cooking for the packaging to not make much of a difference.
Canned tomatoes are inexpensive enough for you to do your own taste test with the products available locally. You can do two-by-two tests (open two different brands, compare, pick your favorite, then use them in your recipe; mext time repeat, but compare your favorite from round one with another brand, etc.). Also compare the number of under ripe tomatoes or pieces in the can. We've dumped several brands from our shopping list for a consistently larger number of underipe chunks.
Finally, think twice before you use some of the canned tomatoes flavored with extras (onion, mushrooms, Italian spices, etc.). Some, but not all, contain added sugar, which you may or may not want in your recipe.