My chef friend is arguing with me and IMO she is just straight up fucking wrong. Cooking tomatoes to death during the canning process isn't going to do any favors for the texture or flavor. Every canned diced tomato i've had has been gross (and the dice is always too big and ugly)
I think she's 100% confusing a comparison between QUALITY canned tomatoes i.e. real san marzano tomatoes versus shitty greenhouse grown tomatoes but she's insisting that no actually canned tomatoes are just better
I just want to get a consensus but i'm going to continue to disagree with anyone else who is wrong about this
An actual fresh tomato, like from a farmer's market, vine-ripened and picked at the peak of freshness?
Amazing, nothing can compare
You'd be a fool for thinking canned could work in it's stead
Now for pasta sauces or chili, where you're cooking it down and losing that fresh flavor? Canned is the way to go.