There seems to be a lot of controversy over the use of paste in a sauce and if the flavors are really about the same. For the sake of discussion, lets just consider a canned sauce vs a paste that has been hydrated to the same viscosity of a sauce. I am more concerned of any flavor differences, good or bad of each.
Some people think a paste can just be hydrated and become a sauce, some people say they are totally different flavors. In research of how each is made, there are certain differences there and a paste is cooked down considerably to dehydrate and create the paste.
For the sake of this discussion, we should probably also include the puree version which I understand to be a more pure version of a "sauce" that is just lightly cooked tomatoes, blended to create a thick sauce viscosity.
Just not sure on this one