food
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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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Well yeah but that's what I mean when i say i think she's confusing a comparison between quality canned tomatoes and shitty fresh ones. She's saying canned is always better because the canning process magically makes it more flavorful. MY OPINION is that there are volatile flavor compounds in fresh tomatoes and by only using canned you miss on a greater variety and depth of flavor.
Also cherry tomatoes blitzed through the food processor just fucking look better than gross chunks of canned diced
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.