by Farideh Sadeghin When sourcing canned tomatoes for our Naples-style pizza sauce, we tried every variety we could lay our hands on, from simple American Romas to imported tomatoes with D.O.P. status, the Italian protected designation of origin. As we tested each product, raw and cooked, we looked for vibrancy of color, consistency of texture, and overall purity of flavor. In the end, we found that these dozen brands do the best job.
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