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San Marzano tomatoes are generally preferred for Italian tomato sauces because they are denser, fruitier, have a slightly lower acidity, and break down well when cooked. I've made both fresh and fresh-cooked tomato sauces from the San Marzanos my mother-in-law grows, and would prefer these over just about any other tomato variety for sauce-making ...


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I can't speak to the canned variety, but my neighbor grows San Marzanos and gave me a big bag last fall. They were fantastic, much better for sauce than any of the other tomatoes I've grown. I'll be planting them myself this year.


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Let me answer your question. I HAVE recreated the heat and the tang of this sauce. The heat is cayenne pepper powder. The tang is vinegar. Period. Add each and jeep tasting till you get it right. Don't forget to add 1/2 tsp. sugar as well to balance the sauce.


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Kraft Tangy Italian can be replicated using their list of ingredients. Tomato paste and sauce (find your preference in amounts, I like more sauce (or diced or crushed tomatoes) with a tablespoon of paste) , onion powder, garlic powder, celery powder (or celery seeds), sugar (small quantity a must), I don't use the Soy protein, Mono Glu or Food starch...those ...



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