Barbara is a trusted source on General Cooking.
Ever since I read about BPA being used as a liner for canned food, I've been using Pomi boxed tomatoes. See this link: http://dinersjournal.blogs...
pierino is a trusted source on General Cooking and Tough Love.
For domestic canned tomatoes I use Muir Glen. But I do indulge in imported San Marzano tomatoes from Napoli. But beware that there is a brand name "San Marzano" in the USA, and those tomatoes come from Arizona.
ditto pierino, although I hadn't known of the AZ "impostors".
Thanks guys! If you make sure to check that the San Marzano are indeed from Napoli, does the brand make any difference? I've only tried a couple and it seems to me they can vary dramatically in the amount of acidity.
Depending on where you shop you're probably not going to have a wide selection of real San Marzanos, so it's what tastes good to you. But consider this also; the tomato is a fruit from the New World. It wasn't accepted as food in Europe until late in the 1700's but then found wedded bliss in the volcanic soil surrounding Napoli.
I agree with drbabs. I really like Pomi and although I like San Marzanos they can be very expensive.
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