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You can stick your tinned tomatoes up your arse.

The quality varies quite a bit. I know when I make baked enchilada it's loads better with the more expensive tins you can get.

Skinning your own fresh toms is a pain in the ass and the normal supermarket one's I get are bland anyway.
 
Tbh it's not hard to make an excellent tomato puree from fresh ones, just don't buy the shitty supermarket variety... It's more expensive, but not much (supermarket 'fresh' toms are a rip off anyway, even decent delis are cheaper). Mind you I'm lazy so just end up using supermarket passata unless it's for something special.

For doggy - Fry off some pancetta (well, bacon), now take cream and heat gently in a saucepan, add parmesan (lots) to cream and stir. When parmesan is fully melted in add pancetta amd serve.
 
I don't mind tinned tomatoes and tomato paste in stuff I am cooking for a long time, ie Chilli, and sauces, and you can overpower the flavour with spices and stuff, I just cut them up really small, they add bulk and the flavour isn't that bad, I can my own tomatoes and they are great.:( Fresh tomatoes aren't always the best in sauces and chillies imho. A mixture of both works well.:)
 
doggy doesn't like melted cheese, or cheese sauces either, so any suggestions with parmesan he'll hate too

he's just an idiot :p
 
Marks and Spencers do lovely tasting organic tinned tomatoes for just 45p a tin.....the quality of the tinned tomatoes can greatly affect a dish....I stay clear of the really cheap 19p a can stuff...
 
aqua said:
doggy doesn't like melted cheese, or cheese sauces either, so any suggestions with parmesan he'll hate too

he's just an idiot :p

I knew he was a wrongun... but... :(


:( :(
 
I'm being misrepresented :(

I love melted cheese I just don't like cheese sauces, mainly because they are usually found trying to mask the flavour of rancid muck like cauliflower and brocolli :mad:
 
Fresh vine tomatoes or tinned if haven't got any. Salad tomatoes are bland rubbish.

If I make a chillie concarne. I smash up garlic and all the spices in a pestle and morter, with a bit of olive oil. To make a paste. Throw that over the meat. Then once the tomatoes go in. the meat seems to retain the flavour.
 
longdog said:
I'm being misrepresented :(

I love melted cheese I just don't like cheese sauces, mainly because they are usually found trying to mask the flavour of rancid muck like cauliflower and brocolli :mad:
you don't like melted cheese, we've had this discussion many times

you're just wrong

admit it
 
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