351272 Thu Dec 14 16:06:28 -0800 2006 85 27 General Chowhounding Topics 0 2099323 When talking about basic tomato sauce (as opposed to in a ragu or canned tomatoes and braised meats), what are some of your favorite brands of canned tomato? Right now I really like Pastene's whole canned tomatoes--anyone use a canned tomato from Italy? The "San Marzano" tomatoes from California seem bland to me. Any suggestions? Thu Dec 14 16:06:28 -0800 2006 42777 GJWhite 1 2099359 Cook's Illustrated rates Muir Glen as the best Canned Tomatoes, available on the East Coast at Whole Foods Supermarket. Thu Dec 14 16:13:27 -0800 2006 2099323 16419 paulgardner 2 2099400 I saw the issue where Cook's rated Muir Glen the best. But then I think that there was a subsequent issue where they rated Progresso plum tomatoes in juice the best. Anyway, I've been using Progresso. Thu Dec 14 16:23:23 -0800 2006 2099359 18825 Summerfield 2 2099712 Coluccio brand San Marzano DOP are the best canned tomatoes on the market. You can get them in NY at Fairway and Coluccio & Sons in Brooklyn. Thu Dec 14 17:47:51 -0800 2006 2099359 12809 josh L 3 2099878 The Coluccio brand is my second favorite canned tomato.Have you ever tried Asti D.O.P. San Marzano tomatoes? I get them at the A&S Pork store in Oceanside and I buy them by the case. To my mind they are the best. Clean, clear, sweet. Pristine, delicious tomatoes. Thu Dec 14 18:28:58 -0800 2006 2099712 28180 micki 3 2101618 I bought some San Marzano tomatoes and was a little surprised to find that they contained big stems and leaves of basil, although it was not labelled as such. Is this usual? I didn't like them at all. Fri Dec 15 03:27:37 -0800 2006 2099712 10647 Lipant 3 2108619 Where is Coluccio & Sons? Mon Dec 18 04:21:05 -0800 2006 2099712 16610 dimples 2 2135496 I also like Muir Glen Glen Organiv Canned Tomatoes. I live in Los Angeles and recently fround 28 oz Muir Glen Canned Whole Tomatoes for only $0.99/can at 99 Cents Only Store. They also had 15 oz Muir Glen Fire Roasted Tomatoes for $0.99/2 cans. Fri Dec 29 00:35:21 -0800 2006 2099359 11646 Norm Man 3 2137054 I always get the Muir Glen fire roasted tomatoes from TJs as well. Seems to be a good all purpose one. Fri Dec 29 17:14:41 -0800 2006 2135496 46671 notmartha 3 2328794 Cotsco has recently been offering 12 can flats of muir glen. It's a great way to stock up on tomatoes for a while. Sun Feb 25 18:32:33 -0800 2007 2135496 65199 Marianna215 1 2099360 I like Muir Glen plum tomatoes. The can is lined with some neutral coating so the food doesn't react with the metal to produce off flavors, the tomatoes themselves are good quality, and the only liquid in the can is their juice. Thu Dec 14 16:13:46 -0800 2006 2099323 17327 rootlesscosmo 2 2099402 I like Muir Glen plum tomatoes also. When I can't find Muir Glen, I'll look for another type of pealed plum tomato. I recently tried a brand from Italy, Pomi, that came in a box, and had a nice flavor, and turn out a nice sauce. Thu Dec 14 16:23:30 -0800 2006 2099360 11222 Infomaniac 2 2102348 The Publix store brand (here in the southeast) has this coating as well, so it's nothing out of the ordinary for me. They aren't too bad if you ask me. I won't make a whole pot of sauce out of them, but I like to chop 'em and add them to my risotto. Fri Dec 15 15:03:09 -0800 2006 2099360 42270 HaagenDazs 1 2099375 Use what you like; canned tomatoes vary considerably by season in terms of the balance of acidity and fruitiness, so we all tend to kid ourselves that they are uniform (which explains why there is constant discussion about which brands have declined or improved, and how people suddenly discover they like a brand they formerly hated, or vice versa). And why taste tests by folks such as Cooks Illustrated vary over time. Growing tomatoes on a farm in Italy/California/New Jersey is just as much subject to seasonal variations of sun, water and care as your own garden. Some months are great, others are lousy, but tomatoes still get used. The advantage of Glen Muir tomato products is that they come in lined cans, which means people whose palates notice the effect of can metal on tomato flavor can avoid that problem that is nearly universal in Italian canned tomatoes. * * * My local markets seem to have La Valle as their default DOC San Marzano brand, so I get those when I want them. Thu Dec 14 16:17:26 -0800 2006 2099323 13819 Karl S 2 2105572 "Growing tomatoes on a farm in Italy/California/New Jersey is just as much subject to seasonal variations of sun, water and care as your own garden. Some months are great, others are lousy, but tomatoes still get used." That is not true. Imported Italian canned toamtoes taste consistently better than american canned tomatoes. Sat Dec 16 18:44:26 -0800 2006 2099375 11190 fara 3 2105817 But if they have a rainy summer in Europe, it does affect the quality (and price) a little. Sat Dec 16 20:49:24 -0800 2006 2105572 11097 coll 3 2106064 Not uniformly in my experience. De gustibus... Sat Dec 16 22:57:26 -0800 2006 2105572 13819 Karl S 3 2306571 yes, you are correct. the reason for the DOP san marzano's reign is that they all grow on the volcanic soils of the area. this produces the wonderful, intense flavor that many of us like. i cant find them at my local, so i go with the org muir glen i cant really decide yet. i mean, its good. but i think the marzanos really take the cake. the soil is everything for veg. the weather, yes of course it matters, but really in the end the soil dictates everything about veg. this is why also things like soba noodles that are made of buckwheat solely grown in the volcanic soils of japan as opposed to those made of canadian buckwheat, etc are a very different animal. Mon Feb 19 08:21:28 -0800 2007 2105572 42755 ben61820 4 2307801 As a gardener, who grows and cans my own Italian plum tomatoes, that volcanic soil story doesn't make much sense. It's inert. Plants draw nothing from it. Soil has to be constantly amended with organic matter to produce crops and tomatoes, in particular, have to be rotated. Generally you have to move a tomato bed every three years. The weather is everything. An unusually wet, cool or cloudy year and you're not going to get good tomatoes regardless of the quality of the soil. Plums produce over a long period. The first tomatoes might be perfect and then a period of spotty weather will produce poor quality from the same plants. Later, the plants may set better fruit. They can come and go over the course of a single season as the weather changes. It's not logical that there can be total consistency in tomatoes, can after can, year after year. DOP designation for some products is legitimate but in the case of a weather-dependent crop like tomatoes, it might be just a marketing ploy. There have to be better and worse "vintages." Mon Feb 19 13:49:11 -0800 2007 2306571 32444 MakingSense 1 2099426 I've tried many brands, and one that I keep coming back to is Tuttorosso. I find some of the canned San Marzano tomatoes too "sweet." Thu Dec 14 16:30:28 -0800 2006 2099323 49600 CindyJ 2 2136044 i agree about the Tuttorosso. My mom woud use nothing else for her fantastic tomato sauce. That was back in Philly, but I can't find them in California. Fri Dec 29 04:54:01 -0800 2006 2099426 12513 Divamac 3 4952054 the tuttorosso tomatoe product are really good im not sure if it is the sauce or puree that has roasted peppers but that adds a new flavor to everything Sun Aug 16 23:08:52 -0700 2009 2136044 1090257 fabian3dg 1 2099464 The reason San Marzano tomatoes from the an Marzano region of Italy (DOC) are so good is the soil they grow in. San Marzano tomatoes grown elsewhere are a fraud, really. I have found Muir Glen to be a bit too acidic, but maybe that's just me. My market carries Pastene SM's but they really aren't that great. Thu Dec 14 16:44:14 -0800 2006 2099323 43893 C. Hamster 1 2099476 The kind I generally use I can't remember the name, however it has a lithograph of plum tomatoes around the outside like sugarplums. They aren't mushy and don't fall apart like some I've used. They aren't Muir Glen, but are Italian, from San Marzano. Hamster made a good point, San Marzano tomatoes are not just a variety, they are also from an agricultural region. Thu Dec 14 16:47:27 -0800 2006 2099323 13445 Louise 2 2099484 I believe those are the infamous "San Marzano" tomatoes that are actually grown in California. As I discovered after I bought them and then read the fine print. I figured, they cost twice as much as the other cans, they must be imported. see this for picture (and comments) http://www.amazon.com/San-Marzano-Tomatoes/dp/B0001K5MGG/sr=1-2/qid=1166115128/ref=sr_1_2/002-9004117-8856811?ie=UTF8&s=gourmet-food Thu Dec 14 16:51:28 -0800 2006 2099476 18353 DGresh 3 2099508 Oh, S***, you're right. All that time I thought I was so clever and careful to always read labels. Thu Dec 14 16:55:52 -0800 2006 2099484 13445 Louise 4 2099522 well it's well-disguised. There's italian language all over the can, meant to confuse I think. Thu Dec 14 16:58:33 -0800 2006 2099508 18353 DGresh 2 2099494 It could be a brand called La Valle whoses Plum Pear Tomatoes grown in the San Marzano Valley at the foot of Mt Vesuvio in Naples. The fertile volcanic soil gives the tomatoes a perfect balance of sugar and acidity. Thu Dec 14 16:53:16 -0800 2006 2099476 11222 Infomaniac 1 2099502 What is the word on the boxed Pomi? Thu Dec 14 16:54:48 -0800 2006 2099323 14086 kare_raisu 2 2099523 I recently tried some boxed Pomi and liked it. Had a really nice fresh flavor to it. Thu Dec 14 16:59:09 -0800 2006 2099502 11222 Infomaniac 3 2099954 I love Pomi chopped tomatoes. They're an absolute staple in my pantry. Thu Dec 14 18:51:51 -0800 2006 2099523 15217 gini 4 2099965 I like Pomi chopped tomatoes also. What I really love about them is they are tomatoes, and nothing but tomatoes (no added salt, bay leaf, chemicals, etc...) Thu Dec 14 18:55:02 -0800 2006 2099954 14216 Marge 5 2333864 For what it's worth, Pomi is the standard in Italy. That doesn't mean it's the best, but it's what the average Italian mom buys at the market. Tue Feb 27 10:39:26 -0800 2007 2099965 72564 mangiatore 2 4555687 Are we talking about Pomidori Pelati here? If so, I would like to express my displeasure with their product. I was taken in by their retro silk-screened label. Truly a nice design, but inside I was completely disappointed. First off, the tomatoes did not cook down at all, after 30 minutes (10 minutes more than I typically cook D.O.P. tomatoes), I could barely turn the hot sauce through my food mill. Even after this, it felt to my palate that the sauce was nothing but little chunks of raw tomato. The taste was bland . . . certainly none of the lively sweetness and light tomato flavor you get out of a good canned D.O.P. I had to add about twice the amount of salt and sugar that I normally do to get anything approaching an edible sauce. I won't be trying a domestic tomato again for a long time. Tue Mar 31 16:35:31 -0700 2009 2099502 279012 hoyabird8 1 2099517 The standard is San Marzano DOP (denominazione di origine protteta)--a specific plum tomato variety grown in the Nocera-Salerno area near Mt Vesuvius, packed in juice, not puree. Look for the DOP seal on the can. They're not cheap, but at their best (and there's considerable variability among brands) these have a light, fragrant, sweet-but-full acid flavor that cannot be matched and can be cooked into sauce in just minutes. There are a number of labels--Vanita, Sclafani, Cento, other regional brands, but look for the blue DOP seal and for tomatoes packed in juice only. There are other Italian products labelled "san marzano" which may or may not contain the san marzano variety and may come from Puglia or other regions; these are typically packed with pureee and can be quite good (Rienzi makes a reliable product) for ragus or longer-cooked sauces--Muir Glen's whole tomatoes, while not san marzano's, are also good for these sauces, too, if a bit sweet for my tastes. Thu Dec 14 16:58:01 -0800 2006 2099323 22851 obob96 2 2101619 I use "Strianese" brand marked DOP but from Campagna ( Striano )packed in puree Very good balance of sweetness and acidity at a reasonable price. Easily available in Canada not sure about US. Love Pomi chopped tomatoes as well great for a quick Marinara or Puttanesca Muir Glen does not do anything for me-- too sweet and too expensive in Canada Fri Dec 15 03:28:05 -0800 2006 2099517 53134 ishmael 3 2101928 Is Strianese sold at many of the major grocery stores? I usually just pick up the Pastene San Marzanos up at Grande Cheese. Is it better than Pastene? Fri Dec 15 07:06:43 -0800 2006 2101619 14419 Chester Eleganté 4 2102152 I usually get mine at Pasquale Bros on Goodrich in Etobicoke. I believe they are the importers so they can tell you who retails it. Although if you live nearby they also carry a phenomenal veariety of Italian, Spanish and French specialties that are hard to find elsewhere. Great selection of cheese and Italian cured meats. I recently picked up an outstanding Quebec Brie- the name escapes me now -at a very reasonable price. Fri Dec 15 13:25:41 -0800 2006 2101928 53134 ishmael 3 2102511 My latest preference is to use different brands of tomatoes for different things. I love the Strianese as well, they're everything a canned tomato should be, but here in NY they are kind of pricey. My dad and I split cases that he gets from a restaurant supplier, but they're still almost $4/can at that. I save the DOPs for pasta sauces where the quality really matters, but for long-braised items where the tomatoes are one of many ingredients I'll go with the Redpacks that I can stock up on when they're on sale for under a buck a can. It's a good quality product for the price, and my food budget doesn't get blown sky high (at least not on tomatoes;) ). Fri Dec 15 15:59:24 -0800 2006 2101619 12713 TongoRad 2 2481482 Interesting, I've been using LaFede plum tomatoes (from Canillo's out of Passaic, NJ) and have just bought a few cases of their DOP brand with the DOP on the tomatoes and the 3 little vertical seals on the side. The label says they are packed in San Marzano plum tomato puree with basil. We're cooking up a batch tonite and we'll try tomorrow. I've tried Progresso, Red Pack (not tuturosso), Nina, pastene, but have yet to try some of the others like La Valle, Striano, Rienzi and Collucio. The tomato I was most fond of, to date, had the "Tana" label which I cannot find anymore and I have no idea whether it was DOP or not. I bought it back before the italian-style tomatoes became so popular in the late 80's and/or early 90's. This is a very informative board where I have learned about DOP, the tinny taste which now I know where it comes from and a host of other brands that I can try. We do occasionally grow our own San Marzano's from seed and they are quite acceptable, but lack something. I read up a bit about the volcanic ash produced from the magma and the high nutrient content, but there was something mentioned about the volcanic ash, itself, that allowed the right amount and variety of nutrients to get sucked up by the plants, as well as the myriad of other things like, wind, sun, rain, temp, wind, altitude, etc. I'm planning to move from a NJ condo to a Vermont homestead and I hope to be putting in a small greenhouse, of sorts, and plan to see if I can replicate the conditions. If nothing else, it will give me an excuse to visit italy to collect soil and go figure. Everyone's pallet is different and I have definitely experienced batches of tomatoes from the same processor that varied in taste over the years. I try to buy tomatoes in the #10 paint-size cans because there are less cans to open and now I may also be cutting back on the amount of tinny taste, perhaps, perhaps not. Sat Apr 14 17:48:02 -0700 2007 2099517 91473 godenich 1 2099571 My favorite is Red Pack, but I don't know how wide their distribution is. Thu Dec 14 17:13:09 -0800 2006 2099323 22167 SarahEats 2 2099656 My grandmother always used Redpack. I like them because they taste good and their crushed tomatoes really are crushed--not pureed. Now that I'm in the UK I'm glad to have found Cirio tomatoes, which are what my friends and relatives in Italy use. Thu Dec 14 17:33:05 -0800 2006 2099571 14139 Kagey 2 2104917 I can't really remember enough to comment on the tomatoes, but Redpack is made by the same folks as Red Gold in the Midwest. They also make Tuttorosso. I'm personally another fan of Muir Glen, and particularly of their fire roasted tomatoes. They're brilliant in a lot of pasta sauces. Plus I can usually find 28oz cans for $2-$2.50 at local markets. Sat Dec 16 08:02:45 -0800 2006 2099571 23882 dtremit 2 3305908 RedPack is only on the East Coast! Thu Jan 17 13:12:09 -0800 2008 2099571 107844 sktrmn45cma 1 2099686 Redpack used to be a "gold standard" (in the Northeast, that I was personally aware of), but it really hasn't been for a while now (IMO of course.) If you've continued to use them out of habit/on faith, do yourself a favor and try some of what's around these days, you may kick yourself for not doing it sooner. For sauce uses, I'm a big fan of the regular LaValle "San Marzano type", I don't think their DOP version is worth the extra money. Coluccio distributes an excellent DOP San Marzana, but the taste difference isn't huge and they're awfully expensive for everyday use. I tried a dozen or so brands about a year ago and there wasn't much contest, except among a few "at the top." Thu Dec 14 17:40:46 -0800 2006 2099323 11980 MikeG 2 2102057 I totally agree with you on Red Pack AND especially on La Valle, I would never use anythng else for sauce. (Their pasta is very good too) Buy a can of each and open and taste side by side, Red Pack hardly tastes like tomatoes when compared to a good brand! Fri Dec 15 11:37:47 -0800 2006 2099686 11097 coll 1 2100008 KarlS is absolutly right, above. I like La Fede though... ;) Thu Dec 14 19:05:39 -0800 2006 2099323 19632 The Engineer 1 2100107 La Valle. several italian chefs working in nyc turned me onto them awhile back. there are others that are close enough if you don't want to pony up but these are the real deal. Thu Dec 14 19:30:05 -0800 2006 2099323 10188 djk 1 2102164 IMHO, Pomi is excellent, as is Muir Glen, which is a Whole Foods house branch nationally, not just in the East. Since canned tomatoes are combined w/ other flavoful ingredients in many recipes, I will buy the "no added salt" version of almost any brand if I need canned tomatoes. Fri Dec 15 13:32:13 -0800 2006 2099323 54833 ClaireWalter 1 2102425 Lots of good suggestions, and some I've never heard of (for instance, I did not know that the DOCG system was applied to produce as well). I like Glen Muir for the most part, but was never blown away. Then there are the tomatoes found on sites like gustiamo.com ($20 for 1 lb., $10 for 28oz.) which, while tempting, just seem... My grandma's sauce was made from who knows what can of tomato (never whole or crushed, just sauce) and still ranks as my favorite. On another side note of favorites, the tomato sauce "emulsified with olive oil" that is used at Babbo to top the pasta pyramids is kind of outrageous. Fri Dec 15 15:31:23 -0800 2006 2099323 42777 GJWhite 1 2104911 Basically, the Italian canned/boxed tomatoes (i.e. the products that were grown and produced in Italy - the imports) are going to have more flavour than their named wanna bees from the US. Why? Because the fruit is left on the vine to fully ripen, thus, the natural sugar levels and maturity of flavour are naturally inherent in the preserved product. What you are getting in the American grown products are the want-it-now results of mass produced, get-it-to market products that look good, but lack the natural richness that time, sun and mother nature provide. The Pomi and real San Marzano seem to be the most readily available products across the US. Sat Dec 16 07:49:23 -0800 2006 2099323 55002 SanseiDesigns 2 3305873 Actually SanseiDesigns you are completely wrong. The tomatoes grown in the U.S. are fully ripened as well and are not "wanna bees". In fact the Italian San Marzano tomato is a completely different variety than the U.S. Roma tomato. San Marzano tomatoes are less acidic and may contain more sugar, but in the end it all has to do with the tomato variety, not time, sun, or mother nature (but time from being picked to the time it is actually sealed in the can will play a role in the amount of sugars preserved, once a tomato is picked the sugars start breaking down to starches). I've had bad tomatoes that were terrible from Italy and the U.S., the quality of the tomato is dependent on what manufacturer your dealing with. Thu Jan 17 13:02:16 -0800 2008 2104911 107844 sktrmn45cma 1 2105579 Pomi. 1) the tomatoes are better 2) the packaging maintains the flavor better than a can. Sat Dec 16 18:46:02 -0800 2006 2099323 11190 fara 1 2105831 I'm probably going to get some lack for this, but the best canned tomatoes I have ever encountered are the Nina brand from Costco. $3 for 6lbs. Initially, I went looking for the very best out there. I tried the Nina, becuase for $3, there wasn't much to risk. I was shocked. I tried several San Marzano DOP origin brands and others. I even did a blind tasting with some foodie/chef friends of both the raw tomatoes and cooked. Everyone preferred the favor of the Nina every time. Sat Dec 16 20:54:39 -0800 2006 2099323 17803 gordoma 2 2105872 Nina's very poplular with pizzarias around here. Sat Dec 16 21:16:23 -0800 2006 2105831 11097 coll 2 2298751 I agree with you on the Nina brand from Costco , They are very good . I use them for sauce and chili...great tomatoes.... Fri Feb 16 07:38:37 -0800 2007 2105831 74973 Keekee 2 3877847 Gordoma, No flack from me. I did an extensive taste test as well and they can't be beat. Perhaps we should keep the secret under our hat. Ciao, Paulie Gee Thu Jul 17 12:28:20 -0700 2008 2105831 48281 Paulie Gee 1 2106247 Having a a Grandmother from the foot of Mount Vesuvius, I agree with whoever warned against domestic tomatoes. Go Italian. Although, while I used to be a San Marzano DOP snob, I recently discovered Organic Tomatoes from _Tuscany_, which you can find in the "Organic" section of Shaws, Whole Paycheck, and similar places. I'm no organic freak, but once I discovered these, I wont use anything else. They turn to Pasta sauce in an instant. You can read all about why these are so great here: http://www.bionaturae.com/tomato.html Sun Dec 17 00:32:16 -0800 2006 2099323 55284 bengoshi 1 2106601 I was at my produce market today (owned and operated by an Italian family) and decided to check out their canned tomato selection. I bought two different brands one being La Fede (the other being Vanita). I made a quick sauce using one of the Fede cans---wow. Right from the start I could tell they were quality from the feel---really soft, but substantial. Normally I don't use onion, but I decided to add a little today along with the garlic and pepperoncino. Man it was good. A little more expensive than Vanita (3.30 compared to 1.50 for V) but well worth it. Very pleased. Sun Dec 17 04:13:56 -0800 2006 2099323 42777 GJWhite 1 2108614 I use Famoso brand San Marzano tomatoes. Rich sweet tomatoes that are easily hand crushable. Mon Dec 18 04:18:44 -0800 2006 2099323 12911 cap 1 2133122 I can't believe those that prefer Muir Glen...Gia Russa has these excellent San Marzo tomatoes that beats Muir Glen; however, they are very difficult to find. Thu Dec 28 04:09:29 -0800 2006 2099323 52988 BellaDonna 1 2133470 La Bella San Marzano, Nina's. Thu Dec 28 12:09:12 -0800 2006 2099323 11512 FAL 1 2133486 My controversial opinion: Those who think Italian canned tomatoes rule are kidding themselves, swept up by the romance of it all. Most Italian canned tomatoes are packed in cooked puree, which mutes the taste of the tomatoes in the can. Most domestic ones are just packed in juice. If you can find Italian canned tomatoes that buck tradition and come packed in juice (there are a few these days—read the label), then maybe. But otherwise, Progresso or Muir Glen will taste better every time. Try a blind taste test. Thu Dec 28 12:23:44 -0800 2006 2099323 45745 wittlejosh 2 3305884 wittlejosh is correct. Look at the ingredient list and you will see puree (cooked) on the Italian brands. This was explained on another post as a result of tarrif laws that consider the product in puree a sauce rather than a vegetable (and hence not subject to the high tarrif). Brands packed in just plan juice will taste better. I assume that the Italian canned tomatoes actually sold in Italy are also packed in juice. Thu Jan 17 13:06:18 -0800 2008 2133486 124339 bnemes3343 3 4953031 That sauce vs. veggie info is outdated. This 2003 report from the Agricultural Resource Marketing Center http://www.agmrc.org/agmrc/commodity/... says that the US has standard tariff rates "for imports from nations with which the United States maintains normal trade relations. Such tariffs are normally applied to all trading partners except those whose normal tariff status has been suspended by specific legislation...The U.S. tariff on tomato ketchup imports is 6 percent. Imports of other tomato sauces and prepared or preserved tomatoes are charged a tariff of 11.6 percent." NO distinction is made among various tomato products, whether they are packed in juice, purée etc. If you count the number of whole tomatoes in a can of those packed in juice, you may find that there are more whole tomatoes than there are in a can packed in puree. I usually do. I find that they also seem to taste better as you do. An EU journalist told me (and this is purely hearsay) that packing in puree is a way around the DOP requirement for the tomatoes to be "grown in" that region. They ARE but they can be "packed in" puree from other regions and even from other countries. I have found DOP tomatoes packed in juice but they were significantly more expensive than those packed in puree. If you have ever canned your own tomatoes, you know that the juice comes from the tomatoes themselves. One simply jams tomatoes into the jar without adding any liquid. The juice is "made" when the jars are heated in the canning process. Mon Aug 17 10:12:37 -0700 2009 3305884 32444 MakingSense 2 4952022 My husband and I tried a side by side test with Cento's DOP San Marzano tomatoes vs Cento's Italian Style tomatoes. We gave both sauces the same treatment but strange enough, from the moment we opened the cans, the non-DOP version had the fresher brighter smell and eventually the taste. Until now, I thought, maybe the DOP brand was on the shelf a little too long because it was twice as more expensive but after reading this post, maybe the puree had been cooked and sorta ruined the taste? I really don't know. Anyway, with Cento brand, we definitely prefer the non-DOP version. Sun Aug 16 22:39:19 -0700 2009 2133486 1095704 tokimoki 1 2133648 I think the main thing that the Italian varieties have that the American ones don't is texture, or should I say a lack thereof. The Italian tomatoes, especially La Fede or Vanita, seem to melt in your hand when crushed. A lot of the American tomatoes (not all mind you) seem a little firmer out of the can. Thu Dec 28 14:35:49 -0800 2006 2099323 42777 GJWhite 1 2133808 Must be the calcium chloride. I guess I prefer the more substantial texture for the applications in which I use them. Thu Dec 28 15:42:33 -0800 2006 2099323 45745 wittlejosh 1 2134530 I like Pastene Kitchen Ready, chunky or regular. Thu Dec 28 19:26:00 -0800 2006 2099323 21252 CookingGirl 1 2136472 If you can find them, try Academia Barilla Pomodori Pelati (peeled cherry tomatoes) imported from Italy. They have an incredible intensity of tomato flavor. I use them always in place of canned plum tomatoes, even though they are quite expensive. Fri Dec 29 14:01:42 -0800 2006 2099323 11995 pikawicca 2 2137221 I like to use these for things that call for just a little tomato, they just melt in the pan. I've found other brands of canned Italinan cherry tomatoes which were half the price, but then realized they still had the peels on, no comparison. Fri Dec 29 17:56:50 -0800 2006 2136472 11097 coll 2 2483952 I LOVE these too! I just found them again by accident in a little Italian deli. They only had two cans and i was making a big sauce, so I bought some fresh 'sugar plam" tomatoes from Trader Joes, split them in half and roasted them with a little olive oil and a little salt for just a few minutes in a very hot oven. Also roasted a wholehead of garlic. Added it all together with more oil and fresh herbs, sprinkling of chili pepper and presto-fantastic sauce. Sun Apr 15 18:24:34 -0700 2007 2136472 87101 Densible 1 2147010 I agree, Pastene is one of the very best canned tomatoes. La Fede is a good second choice, but not as sweet and lite it has puree in it one ingredent i do not like. Good olive oil, garlic, fresh basil, salt and pepper, cook for 20 minutes and you have perfection.(I like to put the tomatoes through a folly mill like grandma did) Wed Jan 03 01:12:36 -0800 2007 2099323 63681 racky 1 2281797 If you want a stop notch marinara sauce, you are kidding yourself if you do not use an authentic, D.O.P. registered and numbered San Marzano tomato from the Sarnese-Nocerino area around naples. After much experimentation, I find the best are Asti, Vantia, Rega, Coluccio and AnnaLisa. Since all these varieties are available in non -D.O.P. as well as D.O.P. it is important to be sure you are buying D.O.P. I rate Asti #1. They are consistently bright red (ripe) and sweet (due to ripeness). Fully ripe tomatoes break down very quickly and require a short cooking time (I cook my tomatoes no more than 12 - 14 minutes) thereby retaining a nice tomato taste. Sun Feb 11 10:45:50 -0800 2007 2099323 73410 Filippo 2 2301816 Haven't you tried LaValle?? Food andWine just voted them the best, but more importantly they're the only ones I use myself. http://foodandwine.com/articles/perfecting-the-pizza Sat Feb 17 04:59:03 -0800 2007 2281797 11097 coll 3 2328642 Coll. Actually I have used LaValled a number of times and they are excellent. I should have included them along with my other favorites. The ones I listed are the ones I have been using recently. I also recently bought a case of DeCecco (same people who make the great pasta) D.O.P. tomatoes. I have never seen them on the market before - must be new. They are packed in a lined can and are from the 2005 crop. Most others are still shipping the '04 crop. They are also excellent. I still rate Asti as my #1 pick for sauce. Tomatoes are like grapes...weather in the area will determine the quality of the crop. Will be interesting to see how the '05 compares to the '04 from the various producers. Sun Feb 25 17:18:11 -0800 2007 2301816 73410 Filippo 4 2329343 I see Asti all the time, so I will try a few cans. I buy my Lavalle in #10 cans to make big batches of sauce, but it's harder to find the small cans for everyday. I've bought other Asti products, but I'm not sure if I've tried their tomatoes. Mon Feb 26 04:58:33 -0800 2007 2328642 11097 coll 1 2301834 I prefer the GiGi, DOP tomatoes. They have been consistancly delicious for me with just the right balance of acid and sweet. Sat Feb 17 05:21:35 -0800 2007 2099323 13982 faijay 1 2303934 I use Pastene. I hate Muir Glen. Sun Feb 18 04:43:28 -0800 2007 2099323 62994 sashimi73 1 2306499 In restaurants, one of the most popular canned tomato products is Stanislaus 74-40 tomato filets. These are great-tasting tomatoes, the fillets have what I consider the perfect meat/liquid ratio for saucemaking, and they are very inexpensive in #10 can. Mon Feb 19 07:59:54 -0800 2007 2099323 16797 bogie 1 2327786 I usually buy my canned tomatoes at Jerry's in Englewood, Nj or at Whole Foods Sun Feb 25 11:22:24 -0800 2007 2099323 25014 jpr54_1 1 2329399 My entire extended family, for 3 generations, has used nothing but Pastene "Kitchen Ready" canned tomatoes.....for a simple Marinara to a complex Bolognese. Mon Feb 26 05:51:01 -0800 2007 2099323 75332 Gio 1 3305893 I know the question was about canned tomatoes, but there's a variety of plum tomato by the same name. If you can get some at a nursery or grower's market and tend your own, they're great. Stew and use or freeze. Thu Jan 17 13:08:25 -0800 2008 2099323 59605 norad 1 4654396 The truth is the San Marzano tomato is now over produced and isnt what it was 10-15 years ago. I recently found the greatest tomato I have used out of a can in a very long while. They grow here in Modesto California and are produces by a company called Stanlisaus. The sub product is "Alta Cucina" . I was blown away because of all this hooplah about San Marzano and these were grown right here in the states. Problem is they aren't sold in stores. Only restaurants can buy them through some ditsributors. Its kind of like car wash places buy commercial car cleaning products we cant buy at advanced auto parts stores. something for the industry only type deal. So if you can get your hands on a can try and write back. Mon May 04 18:45:20 -0700 2009 2099323 30443 brianllieberman 2 4960386 Muir Glen is owned by General Mills. This may come as a shock to many of you, but I feel compelled to clarify for health reasons. For those who prefer the 'lined' cans to avoid the tinny taste. Bare in mind that those linings may contain harmful chemicals eg: Muir Glen tomatoes line their cans with what they call "white enamel-lined cans". In fact Muir Glen and other manufacturers DO line their cans with bisphenol-A (a.k.a. BPA) . Studies have linked BPA to brain damage, immune deficiencies, behavioral issues and metabolic abnormalities. You should Google BPA to find out more information if you care. Meanwhile here are a couple of very well informed links http://eight.pairlist.net/pipermail/psgc4coop/20070815/000147.html http://blog.healthyeats.com/blog/2009/02/19/plastic-food-container-safety/ Wed Aug 19 15:30:17 -0700 2009 4654396 83817 mrfastforward 1 5141109 Try Bella Terra from Racconto brand. No calcium chloride or citric acid. I think they're great and yes they are the San Marzano type -erika- Thu Oct 29 14:02:57 -0700 2009 2099323 1120190 erikalwong