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Old 11-27-2007, 10:08 AM   #11
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I use the liquid when making tomato sauce. But if I use canned tomato in place of fresh, I use just the tomato.
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Old 11-27-2007, 10:17 AM   #12
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prime tomatoes are canned whole, damaged ones get chopped diced crushed or pureed. However, the canning is done at peek ripeness and for cooked sauces the canned product is excellent.
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Old 11-27-2007, 10:21 AM   #13
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I want the water to evaporate but leave the tomato flavor and solids. I use the juice nad cook it down. It does not take that long and gives my sauce time to meld all the other flavors in it. If for some reason I just want the tomato, I save and freeze that juice for a soup or stew.
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Old 11-27-2007, 10:34 AM   #14
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college cook summed it up well.

i almost always add the liquid, either puree or juice. the only time i don't add it is if i have to make a sauce very quickly.

different tomato sauces can have different thickness and texture. some can be fresh and thin, others cooked a long time to deepen the flavor and thickness. and then there's every variant in between.

sometimes you want a chunky sauce, so i'd suggest using canned whole tomatoes, well crushed by hand as they are added to the pot, along with the accompanying liquid. if you want it thick, cook it a long time on very low heat, remembering to stir often.

if you need to thicken it up quickly, add a 1/2 can of tomato paste. it acts as a slurry would when making brown gravy. (a slurry is flour or cornstarch, diluted into cold water, then added to the pan drippings from a roast and another liquid like wine, water, or stock to make a gravy.)

sometimes you want a more even, consistent sauce, so finely chopping canned tomatoes or passing them through a food mill or sieve, either chopped or whole, will give you a more homogenized result. again, add the liquid and cook down until the thickness you desire. use the same trick with paste as i'd mentioned above to speed things up.

using fresh tomatoes is a slightly different ballgame, having to deal with variations in the tomatoes such as ripeness, amount of water, seeds, etc..

it's easier, i think, to start learning how to make sauce from scartch using good canned tomatoes. look for imported tomatoes, from san marzano, italy. if you can;t find those, look for oragnic brands such as muir glen.
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Old 11-27-2007, 11:27 AM   #15
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Who makes the best canned tomato for tomato sauce. I know it should be San Marzano DOP, but what brand?

How bout Nina? I got some at Costco. Any suggestions?

Thanks
Red Gold if you can find it.

Processed locally here in Indiana. There stuff is top grade..
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Old 11-27-2007, 11:29 AM   #16
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another vote for the nina brand tomatoes, from costco.

they're not terribly sweet, but have good flavor. you may need to add a little sugar to help finish the sauce.
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Old 11-27-2007, 01:06 PM   #17
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as long as the can says "San Marzano" and "Product of Italy," I'm not too fussy. I don't usually want my sauce to be too thick unless I'm making pizza. I just want it to have enough substance to coat the pasta strands.
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Old 11-27-2007, 02:20 PM   #18
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as long as the can says "San Marzano" and "Product of Italy," I'm not too fussy. .

Me, too. I've experimented with a lot of different brands. Brought back about 5 difft. ones from Arthur Ave and did a taste test a year or so ago and couldn't tell a big difference. I will pretty much only use SM tomatoes for sauce now.
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Old 11-27-2007, 02:22 PM   #19
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I never use the liquid. I think it picks up the taste of the can a little bit.
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Old 11-27-2007, 03:25 PM   #20
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I never use the liquid. I think it picks up the taste of the can a little bit.
Ah Haaaaaa! That's why I don't like the juice from a lot of canned goods!!!

That's it!!!! Thank you Miss Jenny!!
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