With the tomato abundance at the market right now, is there a general rule of thumb on how to substitute fresh tomatoes for canned? How should I prepare the fresh tomatoes, if at all, and how can I measure everything accurately for similar results? Do canned tomatoes (like San Marzano) have a flavor that can't be easily replaced with fresh? I'm eyeing this recipe for eggplant parmesan: http://www.food52.com/recipes... Thanks all!
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