Pomì Tomato Sauce has countless uses. Strained tomatoes are similar to tomato purée, but the difference is with purée the seeds and skin are usually blended right in, while with strained tomatoes the seeds and skin are strained from the tomato pulp before processing. Please don't publish my email address? Pomi tomatoes cost a bit more than their canned counterparts (approximately $0.05 more per ounce than generic canned tomatoes). Tomato soup tastes good with fresh tomatoes and canned tomatoes, even star chef Johann Lafer recommends the use of canned tomatoes. Strained tomatoes are tomatoes that were drained of their water and made into a thick pulp , I use those to make sauce and add to other dishes including the base coat for making pizza, reason been they are thick and they wont make your pizza dough wet . I have canned tomato sauce, and I wanted to know if/how I can substitute it for strained tomatoes (I know they are different, but I'm in a pinch, here). Also, not every tomato in each can is shaped exactly the same either. A quick addition to a casserole or to drain them and have some usable chunks of tomato to top a simple bruschetta. It has a sodium content of 300 mg per 1/2 c serving and is the only canned tomato product of which I am aware that adds sugar. So it is telling us these are Italian plum tomatoes, but not San Marzanos. In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of butter over medium-low heat. It went on … What Is the Difference Between Canned Diced Tomatoes & Canned Stewed Tomatoes? Also, there are no preservatives, the tomatoes are low in sodium and BPA free. 0 Reviews. Strained Tomatoes Salt is added for flavor. Is this product more like tomato sauce or more like puree. How to Substitute Tomato Paste for Tomatoes, How to Make Tomato Puree From Tomato Paste, How to Cut the Salty Taste in Spaghetti Sauce, Lemon Juice Concentrate Nutritional Facts. Several things jump out at you. This decision has to do with what you want the consistency of your sauce to be in your dish. The ingredients listed on the can are small tomatoes and tomato juice, which is more of a tomato puree than what we would think of as tomato juice in the US. Tomato seeds are suspended in an astringent, watery jelly. The number 3 tomato is a Cento "Certified" San Marzano tomato. Again, add it slowly as in 1/4 t at a time and let it cook at least 15 minutes. Also, personally I don't prefer the use of wine with tomato sauces but that is why we call it Make It Mine. Remove the skins, puree the tomatoes in a food processor, and strain out the seeds. San Marzano tomatoes by definition fall into the category of whole tomatoes which are exactly what it says. I’ve only found strained tomatoes packaged in a BPA-free box, which makes them easily pourable and storable. Number 4 is the San Marzano brand of tomato. I tend to like pieces of tomato in all my sauces but occasionally I will make a sauce that is more like a pizza sauce where it is more to the smooth side. On the ingredient list it does say "Plum - Pomodori Pelati Italiani." When we read this label we clearly see these tomatoes are "Grown Domestically in the U.S.A." So since it does not look like a San Marzano tomato, I contacted the company and they said "Our tomatoes are grown in Ohio and Pennsylvania from a select Non GMO Hybrid seed." San Marzano is not only a region in Italy but also a variety of tomato plant. What brand of tomatoes are you using? PLEASE! Thank you for taking the time to investigate and share your findings with the rest of us. Janet, that sounds interesting. Thanks to the control of the whole-food chain of the product, Boschi utilizes on the Italian raw material picked and manufactured on the spot. will assign a serial number to the can that will be displayed in the same area on the can where the seals are located. https://www.epicurious.com/recipes/food/views/classic-tomato-sauce-369172 The can will also have two seals from the Cosorzio San Marzano and the D.O.P. I feel like I just completed Canned Tomato 101. Also, since they are whole, packers tend to use the best tomatoes and the broken or blemished ones are used for the crushed or pulverized types. Although we have already talked about the D.O.P.certified tomato it is worth noting the distinctive shape of this tomato. It does have the elongated shape of the San Marzano but this is one we would need to try to see how close it is. They add a nice body to the sauce whether they are used alone or with one of the other tomato products. 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