the difference is I’m
cooking this and IIRC you are not so quite different.
But don’t canned whole tomatoes have seeds in them, and that’s what is very commonly used to make sauces? What’s the downside of seeds? I was hoping to avoid going to too much work to remove seeds (and, frankly, skin). These are home-grown too, as I’ve said, so not much pulp at all.
Off-topic, but I never understood how insistent some are at using the canned WHOLE tomatoes and then squishing them rather than just using canned diced or crushed tomatoes.
Seeds get stuck in your teeth and can impart a bitterness. Less than ideal.
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I have used pork neck bones if you can find them. Fun to pick out the meat when done
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Maybe I’m an outlier here, but if you went through all the trouble of growing these beautiful tomatoes, less is more.
I don’t grow tomatoes, but when I make sauce from good summer farmers market tomatoes, I keep it simple. A quick boil to get off skins and seeds. Then a quick cook for a few minutes with some fat and salt, often some garlic. Then blend. The beauty of summer tomatoes.
The longer you cook and the more of these heavy ingredients you add, the more your beautiful fresh tomatoes are going to converge with canned products or something inferior you could buy at the supermarket. Those preps can be tasty, and roasting is obviously a great technique when the ingredients are not perfect. But you’ll miss out on the special freshness of your tomatoes, IMHO.
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It’s a texture thing, larger more non uniform pieces of tomatoes. The flavor of the canned tomatoes is way more important.
Not the recipe you were asking for but if you are growing your own tomatoes you will have some that will have a hard time getting ripe. This is from “The Food Of Rome And Lazio” by Oretta Zanini De Vita.
https://www.amazon.com/Food-Rome-Lazio-Oretta-Zanini/dp/8886128029
It’s a perfect recipe for those not quite ripe tomatoes and one I look forward to every year. Very simple, tossing the pasta is the hardest part, you don’t even cook the tomatoes. And no sugar.
Great point. The one time I made sauce from fresh tomatoes, it was hours and converged to using canned tomatoes. Another day, a restaurant whipped up awesome sauce with fresh tomatoes with 1/10 the time.
At the end of my season. Going to pick the rest and make some sauce, I mean, gravy.
Canned whole tomatoes generally are better quality than diced/crushed. Also, whole peeled often dont have calcium chloride added.
Does anyone have a view of when to use Passata? I see what it says in the blog and experimented with it a few times over the summer for sauces with fresh veggies or a kind of a mock seafood fra diavlo…but still not sold/sure if I’m using correctly or other ways to use vs canned
(Not to derail this thread, as its one that I’m quite interested in - I just consider passata the bridge between fresh and canned tomatoes, if I’m thinking about that correctly)
I’m curious what others say on this but I’d the way you’re using it makes sense. Where you want a brighter, fresher version. I’ve had good luck using that way, but also had a few blah experiences. But I chalk it up to quality of the sauce, as the blah experiences were with store-brand passata. Like any other processed tomato product I think the quality is highly dependent on producer.
@ToddFrench is a passata fan if I recall
wow, great memory! YESSSS!! Passata is a game-changer with sauces - wish it wasn’t $5/jar at my local store all the time
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