What’a ya gonna doooooooo

As a NJ TOMATO grower - noting that Rutgers Tomatoes (Both Plum and Heirloom) tend to win international contests, The fact is, much depends on what conditions the tomatoes used in these canned product THAT DAY that they were canned. Tomatoes are hand picked and it is reality that there will be some that are not quite fully ripe and some that may be over ripe - it depends on the time of year (Sometimes tomatoes seemingly all ripen at once) - and the person picking them and their "TOUCH". While contests are with the very best of the crop - canning cannot be so you will have a mix of tomato ripeness that might not make a difference in a sauce but could in a plain product with little additives. Since there is some salt naturally in tomatoes - the amount added to "TASTE" can make a difference because those labels on the cans cannot be 100% accurate as well. Also note it has been estimated that the amount of Tomatoes labeled in the USA as true SAN MARZANO tomatoes is about TEN TIMES the amount of tomatoes that the region can actually produce. SInce the European designation is legally meaningless in the USA - any body can use it. San marzano is also a type of Tomato seed and they can be grown anywhere - including the USA. Being completely UNBIASED - Of course properly vine ripened NJ Tomatoes are the best in the world. Being honest, the reality is there is enough variability that would make a testing like yours really hard. But Nevertheless - Thank your Son for me!

When you have time I would love an easy recipe to make cannoli's. Thanks.

Yes. Cannolis.

If you have the time, it might be interesting to do a similar test but using whole tomatoes for both, instead of whole for one and crushed for the other. I also think both of these against fresh tomatoes would be interesting.

Totally agree he is amazing ! Love his family too!

"(I am)" ...oh!!!!! Take is easyyyyy😅

He's the Bob Ross of Italian cooking!

Cooking ability is a very small part of owning a successful restaurant. He's a lot better off with a home cooking KZfaq channel.

@@glennzanotti3346 I think they were just making the point that Jim is as talented as a professional chef, and he's very trustworthy as well.

that's the best compliment, thank you.

No, thank you for making cooking very accessible. You're like the Bob Ross of cooking...its ok to make a mistake. "Just add *ingredient* when you get the chance, itll be just fine".

Yes! I agree 100%! I've tried so many recipes developed by professional chefs that maybe work in a commercial kitchen, but they just don't transfer to the home kitchen very well. It's also nice to see ingredients that are accessible to the average home cook. I don't have to go to three different stores to find specialty ingredients when I follow a Sip and Feast recipe, and that's so great. 😁

Home cooking is the best.

@@SipandFeast totally agree you are excellent in presentation and your food and recipes are delicious!! You are a pro in my books!!

Indeed; this recipe kills it. I grow basil in my aerogarden, and this is a perfect way to use it up. Just enough for the sauce, as it's generally not enough for pesto without help from the store. I kick it up a notch making it into a Bolognese, adding cooked ground meat (just seasoned with salt and pepper) when the sauce is close to ready. Hand crushed San Marazanos adding your own salt is the way to go! Springing for the Pecorino Romano is worth it.

LOL!! I mean, I remember being a kid and thinking that overly salted, processed food was the most amazing thing ever. Good thing our tastes mature as we grow up! But James is still wayyyyy ahead of the curve compared to other kids.

Great idea!

I know, right! He'll say it's ok but then he'll finish off the dish! 💜

He's getting very close to the "bottomless pit" stage of adolescence.

I appreciate that.

Yes!

Thanks for the tip.

No origano on pizza anyways

I was surprised about the sodium level but people do need to check out the levels since they do vary from brand to brand. I almost went with Cento all-purpose but chose the other popular brand here in NY. I checked their prices on Amazon and they definitely aren't a deal anymore when buying online. They are often on sale for $2 or below in supermarkets local to me. People should 100% look for deals in their area. Thanks for liking the videos.

I agree, I only use Cento. The difference is amazing. The tomato juice is thick, dark and rich. They are just delicious.

1/2 tsp salt in the whole can is not much. If it was unsalted one would add at least that much to it when cooking.

I think cento vine ripened crushed is the best tomato I’ve tried

Just an FYI. Amazon sells Sclafani at a great price.

Nice that you were here by us in Italy, Florence is beautiful ! 😊 Did you have a nice time ? About our great Italian cuisine, I often notice that in America (as well as also he in this video 4:48), when they make a tomato sauce they put a lot of garlic. We in Italy put much less. If we then have to make “spaghetti aglio e olio”, then it's another thing. Some people say that we Italians use a lot of garlic, but honestly it seems to me just the opposite. ;) Ciao ! 👋😊

yeah it's a perfectly intelligible NY accent

They are sold in most stores here in Long Island except Whole Foods. Cento definitely has the biggest shelf space though. Thanks for liking the video.

@@SipandFeast I don't think I've ever seen Sclafani in a supermarket. Specialty Italian stores only. Meanwhile, 5lb boxes of Diamond Crystal kosher salt are everywhere. Go figure.

I hate to say this, but here in the Pacific Northwest Cento occupies the least amount of shelf space! Mostly we are presented with canned tomatoes from the big corporations (Hunt’s, Del Monte). Pomi brand (carton) is on the top shelf, not eye level, and Cento on the bottom. The last time I shopped for Cento whole tomatoes there were only two cans in the store! I’ve never seen Sclafani. And I live in a (moderately sized) city. I adore your videos, recipes, appreciate and love the honesty (and sometimes differing opinions) of your taste testers!

I'm in Northern NJ and my local Shoprite and Super foodtown stores have Sclafani. They are more like 2.79 a can here.

I agree, Mutti brand is the best tasting tomatoes.

A metallic taste may be coming from the can.

Give Alta Cucina tomatoes a try

He has a very light NY accent. Mine & my family is way thicker

lolol hysterical

Yeah, I don't get this "you don't wanna over-sauce yer pasta."

@@richardgray8593 Same here. I like-a da sauce.

Thanks! We filmed the olive oil test two weeks ago just need to edit it. I will tell you in advance that tasting olive oils is not easy. Kind of like how sommeliers get tricked in blind tests and pick the $8 bottle over the $80 one.