We tried them all to find the best.
in the world, the crème de la crème, the gold standard by which all others must be judged. Back in the day, hunting down a can of them took time and effort; nowadays, you'll find a few different varieties on the shelves in most supermarkets. And that's a good thing, right? After all, San Marzanos are famous for their sweetness and their tomato-ey intensity, plus a delicate acidity that can balance outand cheeses.
Since no one really likes the taste of whole tomatoes straight from the can, I prepped all five varieties we tested in the same way: I crushed the whole tomatoes by hand, stirred in 3/4 teaspoon kosher salt, and simmered them for 25 minutes. Each variety of cooked tomato was placed into separate numbered tasting bowls for a blind tasting with the Epi staff. We immediately started making a mess of ourselves,We assumed that,, there wouldn't be a whole lot of variation among canned tomatoes.
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