Monday, June 12, 2006
According to Cooks Illustrated Magazine Progresso Whole Tomatoes with Basil are the best canned tomatoes on the market.
I followed one of their newest recipes on Streamlining Marinara Sauce this weekend using these tomatoes.
The result: BAD! The sauce was very acidic, lacked flavor and the overall effect was poor.
I was really disappointed since I used the sauce on stuffed shells that I made and it ruined the whole dish.
I think I'll stick to the San Marzano Tomatoes from Italy. They are a little pricy but worth it.
My mom suggested Tutto Rosso Tomatoes, but I haven't tried them yet. Has anyone else out there tried them?
Give me some suggestions, Please?