Blair P. Houghton wrote:
>>I use
>>whole tomotes and press them down with a potatoe masher. Then I add a
>>large can of puree...also from Italy...and a small can of tomato paste.
>
>
> Okay, see, you're using three kinds of tomatoes, none of which is
> fresh, and being snobbish about brands besides.
>
> You should pick one kind, preferably fresh but if you have a regional
> preference (there are san marzano freaks out there no doubt but if it
> says POMI on the carton forget it at any price) go with that.
>

Are you saying that Pomi is good, or bad? It looks like you're saying
it's bad. (I usually just use Hunt's or Contadina)

Canned tomatoes are usually better than fresh for making sauce -- unless
it's a quick sauce where you just peel, dice, and saute really good
tomatoes in lots of olive oil and add herbs.

Bob