I used to think canned tomatoes were all the same until a cooking class in Austin changed my mind

I always grabbed whatever canned tomatoes were on sale, figured they were all basically the same. Then I took a cheap cooking class at a community center last month and the instructor said 'look at the ingredients list - if it has calcium chloride, it won't break down as well in sauces.' She showed us a side by side test with two cans from HEB and the difference was crazy. Now I actually check for just tomatoes and salt on the label. Has anyone else found a brand that works way better for specific recipes?

1 comments

1 Comment

jade2714d ago

Lol the calcium chloride thing blew my mind too. Now I only buy Bianco DiNapoli or Cento San Marzanos for sauces cause they actually melt into this silky consistency. Regular store brands with that additive stay chunky no matter how long you cook em. Tried making marinara with the cheap stuff once and it looked like crushed tomatoes floating in water, total fail.