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Old 03-08-2013, 12:16 AM   #51
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Originally Posted by buckytom View Post
i wait for cento brand imported san marzanos (cento also sells domestic sm's) to go on sale twice a year and i stock up. i buy about 20 cans each time of whole peeled, and maybe 10 of paste. i save over $2 per can by doing that. they go surprisingly quickly, though.
Cento is the brand I like best. Makes the best pizza sauce, too.

Originally Posted by Addie View Post
For those that don't understnd, you have to be a city kid on the East Coast.
...or pretty much anywhere else in the world.

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Old 03-08-2013, 01:45 AM   #52
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Stanislaus 7/11 is also good but I don't like the fact that they have citric acid added. Seems a ton of pizza/Italian joints use either Escalon 6-in-1 or Stanislaus 7/11.

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Old 03-08-2013, 04:37 AM   #53
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Originally Posted by buckytom View Post
i wonder who makes sure that all of the tomatoes in the can are exactly vertical?

he hee, j/k.
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Old 03-08-2013, 04:42 AM   #54
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in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
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Old 03-08-2013, 06:50 AM   #55
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I buy whole tinned tomatoes and then chop, puree or leave depending on what I'm doing. Apart from anything else the whole ones are always a bit cheaper so, why not? I add any flavorings myself.
In the summer when I have a glut of them from the garden I half them, sprinkle with EVOO, season and roast until edges are slightly singed then crush with a potato masher or puree then freeze in batches for winter sauces etc. Sometimes I roast them with Indian spices or cumin, mediterranean herbs such as Basil/ onion, garlic, red peppers whatever inspires me on the day. Makes wonderful soups, pasta sauces, curry bases. I usually use a dash of ketchup rather than concentrated tomato puree if I want to 'beef' up the flavor.
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Old 03-08-2013, 06:59 AM   #56
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Originally Posted by buckytom View Post
i wonder who makes sure that all of the tomatoes in the can are exactly vertical?

he hee, j/k.
Chalk line one up for tom.
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Old 03-08-2013, 09:19 AM   #57
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I have several cans of crushed tomatoes in the basement (the store had a sale and tis what I like to use anyways). When I can them I skin, reduce and stick the immersion blender in.

I will buy diced, sauce, paste, stewed, whole as needed (though if I see paste on sale I will pick up extra).
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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Old 03-08-2013, 09:52 AM   #58
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Originally Posted by buckytom View Post
duck, duck, duck...
Silly goose!
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
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Old 03-08-2013, 03:10 PM   #59
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Crushed tomatoes in puree, small diced with and without added herbs and spices, both canned tomato paste for when the recipe calls for ounces and tomato paste in a tube when the recipe calls for tea- or tablespoons, and I usually keep a can of tomato sauce on hand just in case a recipe calls for it.
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
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Old 03-09-2013, 08:05 AM   #60
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For every step the manufacturer takes to reduce the tomato, it is added to the final cost of the product as a whole. So I try to buy whole tomatoes and crush, puree, or whatever myself. It only takes a couple of seconds. Sometmes when diced are on sale, I will buy a couple of cans. I can add my own seasonings. I use Amercian canned tomatoes for my mac and cheese. A couple of sharp knives placed inside the can and they are cut up just fine. I am more about the final cost than the convience of the final product.

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