tomato sauce

San Marzano, plum, whole, peeled, unpeeled ... what's the best of the best? We've got answers.
Heirlooms, canned San Marzanos and cherry tomatoes all serve different purposes. So which should you use and when?
There's a time and a place for jarred tomato sauce. This is not it.
With today's emphasis on freshness, it would seem basic to assume that a fresh tomato is always better than a canned one. But what about when tomatoes are out of season? Or what about when making a pasta sauce or a marinara?
It is a real seasonal treat to use fresh tomatoes, either raw or cooked. But be sure to save one or two for slicing onto a tuna fish sandwich or a hamburger.