Quote:
Originally Posted by taxwonk
Actually, in Italy, most people cook with canned tomatoes. That's where I got the habit. The Italians tend to can most of their tomatoes for the greater part of they year when they aren't fresh and only eat uncanned tomatoes in season.
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Cook's Illustrated has also endorsed the use of canned tomatoes. Those and frozen petite peas, which are way better than you could ever get other than from your own garden.
My problem with almost all canned tomatoes these days is that they have calcium carbonate added to help the tomatoes or tomato pieces keep their shape. That's great if you're making something where you want the tomatoes to keep their shape, but if you want the tomatoes to break down like they ought, it sucks. I've promised myself that this year I'm getting a box from a farm (the unpretty ones they don't sell at the farmers' market) and canning them myself. That's what my mom has always done.
tm
