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Old 10-16-2011, 07:12 PM   #11
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The last time I bought the SM tomatoes they were 1 can for $4. I get my normal brand 2 cans for $4.

I haven't looked recently to see if the price has changed.

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Old 10-16-2011, 07:20 PM   #12
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Originally Posted by salt and pepper View Post
A good subistitute, Calif.,grown.
I tried Muir Glen a few times. I found it to be unbearably acidic.

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Old 10-16-2011, 08:04 PM   #13
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I'll probably never even try them at that price! I use probably 6 cans or so a month.

Regular size cans of Hunts or Great Value are around 60, plus I can get them in regular, sliced, diced or mini diced.

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Old 10-16-2011, 08:18 PM   #14
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andy, i found the muir glen very acidic as well. and they're almost as expensive as the sm tomatoes.

gw, i've seen dellalo brand in the stores. i'll have to give them a go. thanks for the tip.

i forgot to add that i'l buy la fede brand when they go on sale too.
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Old 10-16-2011, 08:28 PM   #15
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I've used certified San Marzano and they were good, but not to the extent where I would pay 4-5 times more than regular tomatoes. I think they shine in a simple quick pan sauce, but in a long cook, highly seasoned sauce with meat, I find that Hunt's or even store brands work just fine. I usually pay .89-.99 for 28oz. cans, when I see them at that price I stock up. BJ's warehouse club has them in 6 packs for almost that price every day.
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Old 10-17-2011, 01:59 AM   #16
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I use Wegman's house brand crushed and was upset when they went from .69 to .79 a 28 oz.can.

I think if a frugal Italian immigrant came to America they would use old world cooking skills on local products, just like they did at home.

I think they also might have a rib-eye for dinner instead of pasta at those prices.
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Old 10-17-2011, 09:28 AM   #17
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I used to buy the SM tomatoes, as well, but went back to a brand like Cento or Hunts, whatever is cheaper. I honestly can't tell the difference .
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Old 10-18-2011, 10:04 AM   #18
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Price is the main reason I grow San Marzano tomatoes (yes I know, not certified, in San Marzano soil or growing conditions.)

I have 20 or so in the kitchen ripening, another 20 on the picnic table outside ripening and at least another 30 or so on some of the plants outside.

I put seeds in pots for later transplant around March, then in the gardens in May/June and some tomatoes even volunteered on their own in the spring--that surprised me.

When I use them, I'll give them a good squeeze (because they are a fairly dry type of tomato) and save the seeds for next year. I've dried most of them this year, and later today or tomorrow I'm making a big batch of fresh salsa to use the ripe ones.

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