re: Cento - the best can food goods ever made!!! There’s nothing they make that bad

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fricking amateur hour???

GOAT:

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I'll have to agree

I hastily bought the crushed ones on accident once and felt like a disappointment to my ancestors

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After being around a bunch of 20 somethings lately, I no longer have any idea what basic means.

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Ha well said!

In this case, OP means basic as in making tomato sauce is a basic skill like tying shoes or pooping.

With 20yo folks, basic means your tastes run very simple and it's a slam.

Except when it's good, sometimes you need to get back to basics or simplicity and humility are good, it's a compliment occasionally.

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So, using crushed is somehow bad? I went to those from jarred sauces because I was told here to do so.

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The theory seems to be along the lines of, well you don't know what those whole tomatoes looked like and they are using the inferior ones in the "crushed" and the good ones for the whole tomato canning.

Truthfully, I haven't been able to notice a difference within brands. Which sort of makes the most sense to me. Why would a brand want to put out a shittier version of their tomatoes as crushed versus whole.

That said, sometimes I will prefer the whole from a textural standpoint. But as far as taste and quality, I think people are full of shite if they are saying they can tell a difference between the two within individual brands.

Cento is a good go to brand, though.

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In this case, OP means basic as in making tomato sauce is a basic skill like tying shoes or pooping

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I take basic as being relative to this board. Making a sauce with some canned cento tomatoes is basic

Pooping can be very not basic sometimes

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So, using crushed is somehow bad? I went to those from jarred sauces because I was told here to do so.

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I personally prefer the skinless whole Centos San Marzano, but I work from home so I can get sauce started 2-3pm by taking 20 minutes to prep it and then let it sit all afternoon. I was taught to squeeze them in my hand over the pot. I also watch a lot of Orsara Recipes on Youtube. Great material.

I also keep a couple cans of Rao's in the house for days I'm out of town and arrive home late.

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If you simply cook them long enough, will they turn into a sauce, or do they need manipulation?

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Consider an analogy to bbq sauce. You can buy the $0.99 stuff at walmart "Sam's Value", you can buy the $3.99 Bullseye, or you can buy the $6.99 Stubbs.

You can just stew down tomatoes for 30 minutes and stir occasionally but I sure don't. I think a lot of guys that make good sauce really put some effort into it. Lots of steps, ingredient, timing, etc... Most folks at home are of the mind that if they are going to make sauce, they are going to make good sauce, not Dr. Thunder sauce.

Another good analogy is crawfish boil. We all know there are some baws know how to make it GOOD and others that just insert shellfish in hot water, ignore, and then serve. There is a definite skill difference there. Nobody wants to be known as the guy that does a crummy crawfish boil.

If you're gonna do food porn, you gotta clean up the plate a little better.

Downvote incoming.

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You can just stew down tomatoes for 30 minutes and stir occasionally but I sure don't. I think a lot of guys that make good sauce really put some effort into it. Lots of steps, ingredient, timing, etc... Most folks at home are of the mind that if they are going to make sauce, they are going to make good sauce, not Dr. Thunder sauce

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Yeah, I prefer to make my red sauce with fresh tomatoes and cook them down for about four hours. It certainly is a process but it makes a delicious sauce. It doesn't have a ton of ingredients but there's something about that long cook that really brings out flavor.

And San Marzano ftw if I'm using canned tomatoes to cook.