The canning seems to concentrate the flavor, while it also thickens up the tomatoes — sauces made from fresh ones tend to be thin and watery with a flat, disappointing taste. For her fast marinara ...

Have you ever made a marinara sauce that should have come out perfect, but somehow tasted metallic? This may be because the canned tomatoes you used were treated with calcium chloride. This inorganic ...

Florence's marinara-sauce recipe takes only about 30 minutes to make and relies on dried herbs for flavor. His recipe called for canned crushed tomatoes, onion, garlic, sugar, salt and pepper to ...