Hi,
I have always made tomato sauce fresh using fresh tomatoes
(in August and September usually) or whole peeled plum tomatoes
in the 28 oz cans.

Recently I used one bottle of strained tomatoes (passata) and
one can of chopped tomatoes instead. It saved a lot of time
preparing the tomatoes. ... I thought it saved so much time that
it wouldn't taste as good.

To my surprise it was delicous and had a great texture (rich
and chunky. Richer / more pureed than when I use either fresh
tomaotes or canned whole).

Does anyone else do this?

Thanks very much. Have a nice day.

Meryl