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Old 09-28-2018, 01:14 AM   #31
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Originally Posted by GotGarlic View Post
Good dried oregano is important, too.
The first time we visited the Allentown cousins, they ordered up pizzas from a local shop. When the boxes were opened, a canister of dried oregano was right beside them. I followed their lead and shook-shook a generous amount of oregano over my slice and...wow! I was really surprised at how it enhanced the pizza...and also a little sad about missing out on that flavor for years.

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Originally Posted by caseydog View Post
I don't know the reason, but using canned tomato sauce is hit or miss...
It may (or may not) depend on the brand. I've been making my MIL's spaghetti sauce for over 40 years, and (almost) always with Hunt's tomato products. I did try to use a lower priced product a few times - Himself spotted the difference each time. That could be because Hunts was better than the others OR that the others didn't impart the same flavor that he remembered from his youth. My money is on the second option.
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Old 09-28-2018, 01:31 AM   #32
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Originally Posted by Cooking Goddess View Post
It may (or may not) depend on the brand. I've been making my MIL's spaghetti sauce for over 40 years, and (almost) always with Hunt's tomato products. I did try to use a lower priced product a few times - Himself spotted the difference each time. That could be because Hunts was better than the others OR that the others didn't impart the same flavor that he remembered from his youth. My money is on the second option.
I tend to think that the closer you get to the tomato's natural state, the better. Since I can't grow my own tomatoes where I live -- not without replacing all the soil in my garden and putting up layers of ugly bird netting -- the best I can do is canned whole tomatoes.

I'm not an expert on the subject, but it works for me.

BTW, my sister grows wonderful tomatoes, but I live 250 miles from her. Sad thing is, I rented a truck, loaded it up with my tools, drove to Houston and spent a weekend building her a critter-proof raised garden to grow those tomatoes. I estimate I spent 500 bucks and didn't get one single tomato out of the deal. When she asks me what I want for Xmas, I'm thinking an iWatch is a reasonable request. Won't happen, but I can dream.

CD
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Old 09-28-2018, 12:36 PM   #33
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Originally Posted by Cooking Goddess View Post
The first time we visited the Allentown cousins, they ordered up pizzas from a local shop. When the boxes were opened, a canister of dried oregano was right beside them. I followed their lead and shook-shook a generous amount of oregano over my slice and...wow! I was really surprised at how it enhanced the pizza...and also a little sad about missing out on that flavor for years.
A little drizzle of EVOO over the hot pizza is another nice touch.

Pizza,

How do I love thee?

Let me count the ways!


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Old 09-28-2018, 01:38 PM   #34
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Personally I find unripe tomatoes to have more of a tangy flavor than bitterness.

That being said, there is no comparison to an in-season ripened tomato than one that is out of season or picked early and left to ripen.

I've read that the leaves of the tomato are the sugar factories and that is why vine ripened tomatoes are sweeter than the picked early and left to ripen tomatoes. That makes sense to me.
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Old 09-28-2018, 02:08 PM   #35
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I've read that the leaves of the tomato are the sugar factories and that is why vine ripened tomatoes are sweeter than the picked early and left to ripen tomatoes. That makes sense to me.
All plant processes, not just ripening, depend on photosynthesis which, of course, takes place in the leaves. Fruit-bearing plants usually need more light because making fruit and developing seeds takes a lot of energy.
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Old 09-28-2018, 02:16 PM   #36
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Personally I find unripe tomatoes to have more of a tangy flavor than bitterness.

That being said, there is no comparison to an in-season ripened tomato than one that is out of season or picked early and left to ripen.
I think most people find that to be true. It's like green bell peppers compared to red and yellow bell peppers. As they ripen, they develop more sugar. This is their evolutionary adaptation for reproduction. The sweetness encourages animals to eat them once the seeds have developed. Then the seeds get deposited some distance away from the mother plant.
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