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.

"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?

"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.

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

Don't you mean "WOP" certified. ; )

"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.

"Doug Kanter" wrote in message
...

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.


And you'd most likely lose. The San Marzano's (plum) are meatier and not as
sweet or acidic as the domestic variety.
The taste (for me) is even more noticeable once cooked, especially if the
sauce isn't ruined with too much spice.

On Tue, 15 Nov 2005 15:29:50 GMT, "Sammy" wrote:

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.

How do you blanch tomatoes? Is it just a matter of dropping them in boiling
water for a couple minutes?

--
John H.

"Divide each difficulty into as many parts as is feasible and necessary to resolve it."
Rene Descartes

"John H." wrote in message
...

How do you blanch tomatoes? Is it just a matter of dropping them in
boiling
water for a couple minutes?


Take out the stem, cut a small "X" through the skin on top and boil until
the skin starts to peel. Once it does, pull them out quick, remove the skin
starting from the "X". Take about 30 to 60 seconds.

On Tue, 15 Nov 2005 17:04:15 GMT, "Sammy" wrote:


"John H." wrote in message
.. .

How do you blanch tomatoes? Is it just a matter of dropping them in
boiling
water for a couple minutes?


Take out the stem, cut a small "X" through the skin on top and boil until
the skin starts to peel. Once it does, pull them out quick, remove the skin
starting from the "X". Take about 30 to 60 seconds.

Thanks, Sammy!

--
John H.

"Divide each difficulty into as many parts as is feasible and necessary to resolve it."
Rene Descartes

John H. wrote:
On Tue, 15 Nov 2005 15:29:50 GMT, "Sammy" wrote:

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.

How do you blanch tomatoes? Is it just a matter of dropping them in boiling
water for a couple minutes?

Not for a couple of minutes, but more like 30 to 40 seconds