On Feb 28, 4:14*pm, sf > wrote:
> On Mon, 28 Feb 2011 19:34:36 +0000 (UTC), Doug Freyburger
>
> > wrote:
> > sf wrote:
>
> > > Strained tomatoes, tomato sauce and pureed tomatoes?
>
> > Texture - How chopped they are.
>
> Thanks!
>
>
>
> > > Are strained tomatoes used any differently from pureed?
>
> > Depends on how exacting you are in your recipes. *A lot of the time I am
> > a "cook it by how it sounds" cook doing impromptu dishes and I don't use
> > them differently. *A good technical chef would use them differently.
>
> Those Pomi strained tomatoes are *expensive*, over $3.50 for the box.
> I also bought a can of San Marzano tomatoes that were breathtakingly
> expensive too at $4.50, so I will find "special" recipes to use them
> in... and not just any old tomato sauce.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

I had to use some "oh whatever" tomatoes Sat to make tomato soup.
They were nasty and sour. I think I asam not used to so much
difference from one bransd to another, because although I may have a
fave brand, the others are OK, just not quite as good to me.