tomato sauce or tomato paste?

i recently donned by invicible chef's hat as i made my first ever attempt to cook lasagna (or anything at all). the ingredients were almost complete, except for one. the recipe called for a can of crushed tomatoes and i had no idea what it was. did it mean tomato sauce or tomato paste, coz they were the only ones we had in the cupboard. what was the difference, anyway? with no one to answer my questions, i sent sms messages to 4 friends.

KT was the first to text back, "tomato paste is thicker than tomato sauce". hmmm...that was helpful but i knew that already. i still waited for the others' input.

M was the next to reply with, "i don't know". at least she was honest! okay, so 2 more to go. i hoped they would help me solve my problem.

i waited for B to respond coz i knew she cooked. but she never did. probably she was busy in the hospital or had ran out of text load. too bad. A didn't answer too. either she was napping or doing her laundry, which were her favorite pastimes.

oh well, in the end, i used tomato sauce. it made sense coz if you crush tomatoes, you'd get a sauce-like consistency. yey! i'm smart!

after everything was prepared and was ready to bake, i realized another dilemma. how do i operate the oven?