"Sammy" wrote in message
news:O9nef.15733$rO4.4950@trnddc05...
No sauce worthy of the "real Italian" label contains canned tomato's. The
tomatoes must be plum type, blanched to remove the skins, and pressed
through a strainer to remove the seeds.

Also, never ever cover the pot while cooking.


Depends on the time of year. Canned tomatoes are usually better than *some*
of the fresh plum tomatoes available in the supermarket. Not always, but
sometimes.