For those that use canned tomatoes to make sauce which one do you prefer?

[bg7]

Cento's san marzano. Or another brand's san marzano if not Cento.

[cindersslipper]

I use canned, the cheapest I can get.

I notice no difference between the plain pack and the expensive ones.

I always use a pinch of sugar which removes that "tinned" taste.

[Sage 80]

I use any Italian brand canned of crushed tomatoes.

[nmnita]

Originally Posted by lubby

I used to use Progresso, then I switched to Red Pack and Hunts. I decided to try Tuttorosso and liked it a lot better.

I don't think I use 3 cans a year so have no preference. I guess Progresso is what I usually buy.

[MediocreButArrogant]

Anything packed without citric acid. There aren't that many available on store shelves. My three staples are:

6-in-1 Ground Tomatoes (Whole Foods or mail order direct from mfgr)
Bella organic whole tomatoes (Whole Foods)
Pomi crushed tomatoes in the box (a distant third, but found in many stores)

You may find a few others on the shelves at Italian delis or gourmet food stores. They aren't that common though.

I find that tomatoes packed with citric acid are tart and taste of chemicals. Those packed without it are sweet and just taste like tomatoes. I find the difference so pronounced, as do others who have discovered the difference, that I place no weight on the opinions of those who are not aware of the difference. If you're using tomatoes packed with citric acid, the food you're cooking just isn't as good as it could be.

The pizza cooking forums go nuts over 6-in-1.

[lubby]

I have to use puree now to make my sauce because hubby cannot have seeds. The sauce still comes out delicious. I also add a touch of red wine to it.