"Fresh" & "Homemade" Pasta/Pizza Sauce

"Well, we start with 15 large cans of San Marzano tomatoes"

Wait, hold up.....

"Canned" tomatoes? And as we all know, the tomato is like 88% of the sauce. What's the difference between their "Fresh & Homemade" and simply doctoring up a jar of Ragu with some sautéed onions, herbs & garlic? Is there even an Italian restaurant out there that touts "Fresh" and makes the sauce from actual real fresh tomatoes? Seems like that should be a thing.....

Yeah, I know, file it under "First World Problems", but, just an annoying observation.....

Basically, canned is better than fresh because they are picked when perfectly ripe on the vine and are already peeled.

But..there are some really killer recipes when you start putting the right spices, tomato paste, diced tomatoes(yes canned), fresh garlic and real basil..

I've done fresh many times and i keep it pretty simple...roma toms, fresh crushed garlic, olive oil, finely diced white onion pepper and sea salt. I dont like yellow onion and I dont add the spices like basil until closer to the time I am going to use it, so if you are going to cook and use then of course get the spices in there.

Good to see people are on board with this, it's not just me. 

Don't get me wrong, nothing wrong with using canned tomatoes. I can see how they would be a more uniform, consistent, and probably cheaper product as opposed to using fresh. But, when Guy Fieri comes into your diner, drive-in, or dive and asks you about your homemade pasta sauce, don't respond with "We make it fresh in-house every day....."

Really? Is the date stamped on the 20 cans of tomatoes you just opened "today"? Because if not, you're basically doctoring up a can of Ragu, my friend.

I would love to see an episode with a restaurant that actually makes it from fresh, and be like "Well Guy, unlike all these other places that tout their sauce as "fresh", we actually use fresh tomatoes...."

Just a little truth in advertising, that's all.

And don't get me started on these "Award-Winning" BBQ sauces where they go, "We start with 3 cups of ketchup....."

This guy was onto the BS awhile back gimmy,.

You know if they don't use the entire pot of sauce, that sh!t is being either froze or refrigerated.  Not buying it.  You wouldn't be able to taste the difference anyway.  

And on a side note, it's called sauce and not gravy.  Olive Garden Italian Americans refer to it as "gravy."  Gravy is brown.  

Goose is right that EVOO will make or break the sauce.  Also fresh garlic.  

Classic Carlin! Never seen that before, thanks!