food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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Yeah no, I’ve always heard canned tomatoes are best because you’re getting ripe ones, even if you’re using it in the middle of winter. There’s nothing intrinsic to canning that is adding flavor I don’t think.
Maybe the other reason is that the canned ones are usually Roma or preferred and maybe random people off the street might try to make a sauce with beefsteak tomatoes or something.
I like using canned also because I dont have to do the whole thing where you Blanche the tomatoes cut an x in them and squeeE out all the seeds plus seed water/goo. It’s optional but makes a difference for a sauce of your using fresh tomatoes.