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Old 03-07-2013, 12:06 PM   #31
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I have cans of crushed, cans of diced and a few cans of plain sauce and always some paste on hand. I also have canned tomato soup, salsa in the fridge and some of my own tomato puree/paste in the freezer still.

I'm a Unico girl in terms of brand. I'll buy others in a pinch, but that is my favorite, has been since I can remember. I've never seen SM tomatoes here, but I will admit, I've not been looking very hard.

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Old 03-07-2013, 12:13 PM   #32
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my basic reason for buying SM tomatoes is the natural sweetness. May canned tomatoes are so acidic I have to doctor the sauce with baking soda to neutralize some of the acid. SM tomatoes eliminate that effort.

Don't talk to me about sugar in pasta sauce.

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Old 03-07-2013, 12:16 PM   #33
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I keep the large cans of crushed (whichever brand is cheapest the day I buy) for my chili, Hunt's spaghetti sauce that I add seasonings and meat to for pasta dishes, petite diced and fire roasted diced (I think it's Hunt's brand) and a couple of paste. The fire roasted gets used in salsa and dips when I want a good tomato flavor that will stand up to the added ingredients. I never get whole tomatoes in the can. I'm like you pac that I don't want to mess with it a lot! I think I have a can of diced that has green peppers and onion that I'll throw into the next pot of chili but usually buy the plain and doctor it up myself. Don't buy Ro-Tel but do buy the small cans of green chilies to add to dishes. I think I've only bought Ro-Tel once when I was trying a new recipe that called for it. Decided to use it the first time then decided I could do just as well without buying the specialty ingredient.
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Old 03-07-2013, 12:42 PM   #34
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Escalon 6-in-1, the best
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Old 03-07-2013, 01:12 PM   #35
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Pacanis, I use a jar of unsweetened salsa in my chili. I don't like too many tomatoes in chili, especially not chunks of tomato.
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Old 03-07-2013, 02:20 PM   #36
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I prefer San Marzano for Italian. Other than that we buy what is on sale, usually Hunts or Del Monte, which one or the other are bogo most of the time. We always keep stewed, petite dice, diced and while in the pantry and just like chipotle in adobo, you will never find our pantry without Rotels.
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Old 03-07-2013, 02:25 PM   #37
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Originally Posted by sparrowgrass View Post
Pacanis, I use a jar of unsweetened salsa in my chili. I don't like too many tomatoes in chili, especially not chunks of tomato.
Substituting salsa for tomatoes, I like the sounds of that chili.
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Old 03-07-2013, 03:25 PM   #38
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I tend to like crushed for the ease in making sauces with them.

But Diced and Whole are fine too.

The food mill is my friend.

I keep tomato paste on hand all the time.

I usually get what's on sale and what has the least additives included on the label.

So far Cento crushed tomatoes win in that catogory.

Pizza and Spaghetti sauce are my main uses.
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Old 03-07-2013, 03:31 PM   #39
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I don't buy canned tomatoes any more because they are sufficiently acid that just about all the cans (even with organic tomatoes) are lined with BPA containing material. I buy pasata in bottles/jars.

Before I worried about BPA, I liked to buy mostly crushed tomatoes, for ease of use and some whole tomatoes for versatility.
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Old 03-07-2013, 03:34 PM   #40
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I keep Hunt's diced tomatoes and tomato paste on hand, as well as prepared pasta sauces, usually Barilla or Classico, that I doctor up. When I make my annual lasagna lol I get Cento San Marzano whole tomatoes and tomato sauce. Sometimes I have Rotel, sometimes I just add red pepper flakes, hot sauce or hot peppers frozen from the garden.

I don't can tomatoes, but I blanch and freeze them, either in pieces or as salsa. Sometimes I roast them before freezing.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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