"Sammy" wrote in message
news:Isoef.13843$w85.12618@trnddc02...

"Dan J.S." wrote in message
...

"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.


Not true - as Italians enjoy their sauce all year long. where do you
think
they keep their tomatoes for the winter?


The old timers canned fresh whole tomatoes for use anytime.
Myself, if there's no good fresh available I go with coluccio canned
whole tomatoes or any other San Marzano region brand.
Just make sure the tomatoes are "DOP" certified and you'll be fine.



If you were in Rochester, I'd bet you a case of beer you couldn't tell the
difference between San Marzano and any of the the better canned products
produced domestically. If you could, the whole experiment would change in
two months due to the vagaries of weather in both places.