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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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Spring is finally here! I got so excited that I wet my plants...
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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!
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
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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.
If you love something, set it free. If it doesn't come back, HUNT IT DOWN AND KILL IT!
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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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