This was the subject of an instagram post a little while ago, and my stuffed peppers made me think of it.
This is a side by side comparison with Primo which in my opinion is one of the better brands.
You can already see that the juice is a different colour. You can also see some tomato bits floating in the juice.
These are the Primo tomatoes. (I cut one before I remembered what I was doing) The tomatoes look deflated, most of them are split open, there are skins, some are blown open.
These are the Aylmer tomatoes. Wow, right?! I don't know what they do to the tomatoes to make them stay so awesome. They are shinny and smooth, they aren't torn open, no skins.
hmmm
Go one step further and spend the few extra cents to get San Marzano tomatoes!! I always heard about them on U.S. cooking shows and in recipes but had no idea what the big difference was. Like you, I've never given preference to a brand or kind, just always 'diced' tomatoes because anytime I've bought whole they wouldn't break up and would stay huge and chunky ... gross! San Marzano tomatoes only come whole (at least what I can find) but they are UNREAL!! The only thing I will buy now, especially if they are the star of my recipe. One of those little things that change the way you look at ingredients :)
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