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Tomato Sauce, Pomodoro or Salsa Marinara?
Canned tomatoes are already cooked, that's because the process of canning
actually "cooks" items in the can using heat. Ask any home canner about
"putting-up" the harvest for future use and they'll say that anyone can do
it. There are many recipes, guides and canning instructions on the Internet,
and reading materials abound. The USDA provides safe recipes and
instructions on its
Tomatoes may be grown in the USA, Mexico, Canada, Argentina, Israel or Italy. Italian San Marzano tomatoes to some are considered the best. What about USA tomatoes, particularly from California? Consider the brand, Hunt's verse Pastene, what's the best---and consider what's affordable?
A few brands to look for that are pretty good in my opinion are---
A little known fact is that many excellent pizza shops make their tomato
"pizza" sauce cold and not cooked---heresy or wise? Well from my point of view it
works and gives better flavor. Why? As mentioned above the sauce is already
cooked in the canning process, so why cooked it again when making the pizza
sauce and then yet again when the pizza is baked? So a pizza shop that uses
the cold sauce preparation method is only cooking the sauce twice. Also look
at it this way---make homemade tomato sauce and cook and serve it for dinner,
you have leftovers and can reheat the sauce the next day. It tastes good but
it isn't that nice color of yesterday and it is much mellower and maybe will
even need to be re-seasoned because it lost its zing. Hmm, you say there
might be something to this?
Marcella Hazan's Tomato Sauce (Salsa Pomodoro)