Difference between using fresh tomatoes and tomatoe sauce?

Question

When making pasta sauce, why not just use a canned tomato sauce instead of chopped tomatoes/tomatoe paste?

Answer 1

Tomatoes sauce is cooked already, and can have it's own seasonings as well as higher sugar content for preservation. The advantage is that you don't have to cook the sour, bitter flavor from the uncooked tomatoes.

Answer 2

TO ANSWER YOUR QUESTION, the difference between fresh tomato sauce and canned tomato sauce is the quality. most American recipes lean toward, what Europeans might call "sweet", "sugary" tasting food. So a common recipe someone finds for spaghetti and meatballs usually persuades the reader to buy the premade, "sweet" canned tomato sauce. tomato sauce from scratch is better for those who enjoy the actual taste of the tomato. Appreciate the region they were grown in. it doesn't make sense make a tomato sauce from scratch and put it on store bought pasta. that is why many people do not make tomato sauce from scratch in the first place.

Answer 3

It's up to the chef! Fresh tomatos are a kind of pain. You have to peel them first, which is time consuming, but the reward is uaually a better tasting end product.

I use canned tomato products often in sauces, mostly puree. I'll add a can ow whole tomatos that I coarly chop. After the addition of your favorite spices, it's sometimes impossible to tell that you didn't use fresh tomatos.

Bon appetite!

Answer 4

Maybe you mean "canned toms" and not "tom sauce"? The real reason, time of year. Canned tomatoes are accepted by many chefs in the winter due to quality. During the late Summer months, when tomatoes are at their peak, there is no comparison to fresh tomatoes!

Answer 5

well tomato sauce is prepared with special ingrediants. id use the tomato sauce if ur a begginer;.
if u want a fresh one thats better than the ones in the supermarket try this one:
INGREDIENTS

* 10 ripe tomatoes
* 2 tablespoons olive oil
* 2 tablespoons butter
* 1 onion, chopped
* 1 green bell pepper, chopped
* 2 carrots, chopped
* 4 cloves garlic, minced
* 1/4 cup chopped fresh basil
* 1/4 teaspoon Italian seasoning
* 1/4 cup Burgundy wine
* 1 bay leaf
* 2 stalks celery
* 2 tablespoons tomato paste

DIRECTIONS

1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
2. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

Answer 6

Difference is about 7 hours of work to make the sauce (cooking the water out) say nothing of getting the spice flavor time after time.

Answer 7

JuJu there is absolutely nothing better then fresh tomato sauce, try it you will never go back to canned.

Answer 8

taste, taste, taste.