My chef friend is arguing with me and IMO she is just straight up fucking wrong. Cooking tomatoes to death during the canning process isn’t going to do any favors for the texture or flavor. Every canned diced tomato i’ve had has been gross (and the dice is always too big and ugly)
I think she’s 100% confusing a comparison between QUALITY canned tomatoes i.e. real san marzano tomatoes versus shitty greenhouse grown tomatoes but she’s insisting that no actually canned tomatoes are just better
I just want to get a consensus but i’m going to continue to disagree with anyone else who is wrong about this
Yep.
I’m a fussy arsehole about tomatoes and in general tomatoes at the market are crap cultivars that were picked underripe. Canned typically has more flavour.
Not true for all brands, some canning companies are buying the ones nobody else wanted, some times of year the ones on the shelf are actually good, sometimes your local coop has tomatoes a cool person picked yesterday afternoon.
In general the most popular cultivars of tomatoes are garbage and bland. They are grown for pest tolerance, shelf appearance, and ease of harvesting. Roma is often better at doing the same things in a dish with more flavour.