BWinCA
Well-Known Member
Hi,
When I have made pasta sauce/gravy in the past, I haven't hesitated to use different brands of canned whole tomatoes (San Marzano) because I have thought it would give a more interesting, deeper taste profile. And it has.
Today I was making marinara sauce to add to a recipe and I only had puree as a base to build my sauce from. Furthermore I had two brands of puree (Hunt's and Cento). When I combined the two the taste was horrible. I did everything the same as I do when I use whole tomatoes (baking soda to reduce acidity, a little cream, Italian spices, s&p, etc.) but couldn't overcome the strange taste there was.
What's your experience using different brands in making sauce/gravy with puree, paste, and whole tomatoes?
When I have made pasta sauce/gravy in the past, I haven't hesitated to use different brands of canned whole tomatoes (San Marzano) because I have thought it would give a more interesting, deeper taste profile. And it has.
Today I was making marinara sauce to add to a recipe and I only had puree as a base to build my sauce from. Furthermore I had two brands of puree (Hunt's and Cento). When I combined the two the taste was horrible. I did everything the same as I do when I use whole tomatoes (baking soda to reduce acidity, a little cream, Italian spices, s&p, etc.) but couldn't overcome the strange taste there was.
What's your experience using different brands in making sauce/gravy with puree, paste, and whole tomatoes?