After 45 years of making sauce I have finally learned that San Marzano tomatoes are the only ones to use and the only ones I will ever use. The taste is consistent from one can to the next-no need to add sugar to cut the acidity or an acid to cut the sweetness. Just perfect. I buy the Cento brand and can find it in #10 cans so I get two and make 3 gallons of sauce at a time. Freeze in sandwich bags (1 1/2 c. each) and I have the perfect amount for one good serving to give to a sick friend or just for one of those hurry up meals. I see why San Marzano are like champagne...if not from that region it can not be labled as San Marzano.

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