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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 ...


3

Probably. Depends on your sauce; some sauces do not tolerate freezing (e.g., they "break"). The fact that your tomatoes were frozen at one point doesn't matter. Mostly warnings about not re-freezing foods are due to quality loss. For example, each time you freeze a vegetable, it will turn closer to mush. Safety warnings are primarily about quick thawing ...


2

I have experimented much and have found that using a 12 ounce can of tomato paste results in an acidic quality to the sauce, which is undesirable(at least when cooking in standard size pot). The following combination results in a good sauce: two 14.5 ounce cans of crushed tomatoes, one 6-ounce can of tomato paste, 1 heaping teaspoon of sugar, 1 tablespoon ...



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