> but I was assuming the good taste of all the ingredients used. In that case your entire post can be replaced with "use high quality ingredients, cook them".

> but I was assuming the good taste of all the ingredients used. In that case your entire post can be replaced with "use high quality ingredients, cook them". > Anyway, using fresh tomatoes, especially if small, changes a dish completely because of its texture. The texture is different, but "fresh" tomatoes that are readily available to most people even in season from their greengrocers are a poor substitue for even supermarket tinned tomatoes. My experience in Italy (and france/spain/croatia) is that excellent stuff is _available_, but it's not necessary "just" to use italian tomatoes - there's plenty of awful tomatoes available, and a large amount of the high quality tomatoes that _are_ grown in italy are canned and available outside italy; again DOCG San Marzano Tinned Tomatoes are available in supermarkets here in the UK. > About oil it's clear, I think, if not sorry, that that is my experience, and as such should be interpreted. It _really_ didn't come across as that to me, it came