Marinara sauce - fresh vs canned tomatoes?

Thomas Reat said:

Will good canned tomatoes produce a better marinara sauce
than poor fresh tomatoes?

I presume that excellent, fresh, very ripe plum tomatoes
is expected to be far better than anything made from
canned tomato products?

Please share your feelings on tomato selection for sauces.

The only time I use fresh tomatoes for sauce is at the
peak of tomato season. Otherwise canned is better. I
prefer San Marzanos.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

[email hidden] :

|| Will good canned tomatoes produce a better marinara
|| sauce than poor fresh tomatoes?
||
|| I presume that excellent, fresh, very ripe plum tomatoes
|| is expected to be far better than anything made from
|| canned tomato products?
||
|| Please share your feelings on tomato selection for
|| sauces.
||
As long as the seafood is fresh!
--

Cynical - me?

Thomas Reat said:

Will good canned tomatoes produce a better marinara sauce
than poor fresh tomatoes?

Yes.

Quoted message said:

I presume that excellent, fresh, very ripe plum tomatoes is
expected to be far better than anything made from canned
tomato products?

Well, sure, but if you have those, you aren't bothering with
the canned ones.

Quoted message said:

Please share your feelings on tomato selection for sauces.

Passata (pureed tomatoes) from San Marzano beats any Romas
you'll find in an American supermarket produce bin. And even
then, you're going to get a bad batch once in a while.

--Blair "Glad Parmalat bit
the organic soil."

Thomas Reat said:

Will good canned tomatoes produce a better marinara sauce
than poor fresh tomatoes?

I presume that excellent, fresh, very ripe plum tomatoes
is expected to be far better than anything made from
canned tomato products?

Please share your feelings on tomato selection for sauces

I usually prefer whole plum canned tomatoes to fresh tomatos
for making "Marinara Sauce"... Even more so if you're
talking about those of the stupidmarket gas ripened
variety... And even yet if we're talking Garden Fresh
Tomatoes - I have found nothing better than to simply slice
them and serve them with salt...

~john

"Thomas Reat" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Will good canned tomatoes produce a better marinara sauce
than poor fresh tomatoes?

I presume that excellent, fresh, very ripe plum tomatoes
is expected to be far better than anything made from
canned tomato products?

Please share your feelings on tomato selection for sauces.

Yes indeed. Canned tomatoes can be very good. The problem
is that price is not a good indication of just how good.
I've had expensive imported canned tomatoes that were
pretty poor - but some are of course excellent. I find
Hunt's to be reliably very good. You need to experiment and
find a brand that you like. But, you can't beat sauce made
with top quality tomatoes fresh from the garden. When you
are lucky wnough to have these, you want to make a really
simple sauce.

--
Peter Aitken

Remove the [censored] from my email address before using.

You go to the produce mart in your city during the tomato
season and buy a lug of Romas[about 25lb]. You make your
sauce, which would be another long thread, freeze it, and it
will beat any canned product, and it will last at least one
year. Happy Sabbath, even to the unbelievers, Kent

Thomas Reat said:

Will good canned tomatoes produce a better marinara sauce
than poor fresh tomatoes?

I presume that excellent, fresh, very ripe plum tomatoes
is expected to be far better than anything made from
canned tomato products?

Please share your feelings on tomato selection for sauces.

Thomas Reat said:

Will good canned tomatoes produce a better marinara sauce
than poor fresh tomatoes?

I presume that excellent, fresh, very ripe plum tomatoes
is expected to be far better than anything made from
canned tomato products?

Please share your feelings on tomato selection for sauces.

Silly question 😉 If the fresh tomatoes are 'poor' then of
course canned will make a better sauce.

Jill

On Sun, 28 Mar 2004 16:35:23 -0600, "jmcquown" <[email hidden]>
Interjected.. :

Quoted message said:

Thomas Reat said:

Will good canned tomatoes produce a better marinara
sauce than poor fresh tomatoes?

I presume that excellent, fresh, very ripe plum tomatoes
is expected to be far better than anything made from
canned tomato products?

Please share your feelings on tomato selection for
sauces.

Silly question 😉 If the fresh tomatoes are 'poor' then of
course canned will make a better sauce.

Jill

Beyond that..

No Chef worth His/Her truffles will use fresh tomatoes for
marinara sauce. Fresh tomatoes are to be eaten fresh.
Sliced. But never to make sauce with. The canned, stewed
tomatoes are much preferred.

Not that I like him, but Mario Batali says so as well. Like
him or not, he knows tomatoes and Italian food. And I
agree. Fresh is not preferred when it comes to sauce. The
process it has to go through is simply not worth it, and
you cannot buy the kind of tomatoes it needs to begin with.
At least, it is rare. Unless you live in Tuscany and have a
large backyard of Roma tomatoes and the knowledge to
process them right.

Find a high quality, Italian import canned stewed tomato,
and you cannot go wrong.

Ciao,

Steve

Buffering... _69%_ |||||||||||||||||||

Thomas Reat said:

Will good canned tomatoes produce a better marinara sauce
than poor fresh tomatoes?

I presume that excellent, fresh, very ripe plum tomatoes
is expected to be far better than anything made from
canned tomato products?

Please share your feelings on tomato selection for sauces.

Canned is better. Seriously. Unless you are doing some kind
of *very* quick cooked sauce with fresh tomatoes and fresh
basil where you want the fresh tomato taste. (but that
wouldn't be marinara).

-Bob

In article <[email hidden]>,

zxcvbob said:

Thomas Reat said:

Will good canned tomatoes produce a better marinara
sauce than poor fresh tomatoes?

I presume that excellent, fresh, very ripe plum tomatoes
is expected to be far better than anything made from
canned tomato products?

Please share your feelings on tomato selection for
sauces.

Canned is better. Seriously. Unless you are doing some
kind of *very* quick cooked sauce with fresh tomatoes and
fresh basil where you want the fresh tomato taste. (but
that wouldn't be marinara).

-Bob

No, that'd be more like fresh pizza sauce! I agree! :-)

Nothing better tho' IMHO.

Take a large Boboli crust and get about 1 lb. of fresh ripe
romas. Blance and peel, then chop them fairly fine. Add
fresh minced oregano, basil, ground tri-color pepper, a
touch of fresh thyme and mix well with the tomatoes and
spread that over the boboli crust. Add salt to taste.

Take some fresh italian sausage and cook that up in the
skillet and mash so that it's fairly fine, or you can make
little meatballs out of it. Spread that evenly over the
fresh sauce. Take 1 lb. of sliced fresh mushrooms and evenly
distribute those over the sausage layer. Add other toppings
as desired. I also like sliced canned black olives.

Drown the entire top of that mess with grated mozarella
cheese and some fresh grated parmesen.

Bake in the oven at 400 degrees until the cheese is melted
and bubbling.

Cool and enjoy!

I just _love_ making a fresh sauce for pizza! This also goes
well over pasta, or even baked chicken.

K.

--
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