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Master Chef: What's the Big Deal about Canned Tomatoes?

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Master Chef: What's the Big Deal about Canned Tomatoes?

kleine mocha | Sep 9, 2010 01:23 PM

Maybe I am just ignorant, but I did not get why it was a big deal for Whitney to use canned Romas instead of whatever fresh tomatoes are available? Of course, I don't know what season the episode was filmed in, but if I were making a tomato sauce and I had a choice between some ripe Big Boys and canned (presumably at peak of ripeness) Romas, I'm not sure I would not have made the same decision. If the "fresh" tomatoes were from a greenhouse, that's another factor. It's not like she was making a salad, or a panzanella, or the kind of pasta that relies on fresh tomatos.

Is this really such a no brainer as was implied by the editing emphasis and the various "experts'" comments?

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