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I like the story --I don't recall where I heard it or perhaps read it. Someone recounting the story of finding out their grandma's delicious marinara sauce was not made with tomatoes from the garden but rather plain old store bought canned tomatoes --but prepared just right.



A note for people using tinned tomatoes: buy the whole ones, not the diced ones, and dice them in the can yourself. Makes a large difference in flavour, the quality of the tomatoes they use for whole is better than for diced :)


It's actually more complicated than that. Here's the Serious Eats analysis about different types of canned tomatoes: https://www.seriouseats.com/2015/10/canned-tomato-types-and-...

TL;DR: Pre-diced canned tomatoes are bad because calcium chloride (a firming agent), combined with a larger surface area, makes it not break down properly when cooking.


Different tomatoes taste quite different too. One brand which is great for pasta and pizza is Mutti. (I am unaffiliated, just a happy customer.)

https://www.mutti-parma.com/us/#!/our-tomato-fields-and-your...


Pretty much every blind taste test you'll find done in America of grocery store canned tomatoes has brands grown in California vastly outperforming imports.


Blind taste test of people near California?


Cooks Illustrated (subscription required) is based out of Boston, and they prefer the domestic brands:

https://www.cooksillustrated.com/taste_tests/231-canned-whol...

Splendid Table is based out of Minnesota, I believe:

https://www.splendidtable.org/story/the-6-best-brands-of-can...

Epicurius picks an Indiana brand, with California brand Muir Glen at #2:

https://www.epicurious.com/expert-advice/best-canned-tomatoe...

One of the issues is that supermarket imported Italian tomatoes tend to be packed in puree, not uncooked juices. If you're looking for fresh tomato flavor (and if you aren't, just buy crushed tomatoes), you want to buy an American brand that seals the cans at lower temps for longer times to keep the tomatoes fresh.




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