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Different tomato products contribute different characteristics. Whole or crushed tomatoes will have a fresher flavor, thin juice and whole tomato flesh. Tomato sauce is a pureed tomato product, like a thick juice. It is not as fresh a flavor as whole tomatoes though and is thicker. Tomato puree is thicker still. It has been cooked more, is less acidic than tomatoes or tomato sauce. Its taste is more concentrated, a bit sweeter. And tomato paste is even more concentrated still, sweet and thick. It is intensely flavored ... you use less. All the prepared products are seasoned too. Some salt at least will be added. You often find whole basil leaves in canned whole tomatoes.

Diced, crushed and whole tomatoes will also be different. Some are more processed than others, so they will hold their shape. They will also taste different and will cook down differently. Diced tomatoes for example don't disintegrate the way whole tomatoes do when you cook them.

Personally, I would not use all of those products in a marinara. I am firmly in the minimalist school there, just whole tomatoes, crushed manually, for me. For a longer cooking meat sauce, a ragu, I would use use tomato paste and probably some canned tomatoes as well. It's a more intense flavor, needed to stand up to all the meat and vegetables.

The best thing you could do to figure it all out would be to purchase a small quantity of each product and taste them. Discover the different tastes and textures yourself.

I'm with kjgibson on just using whole, hand crushed san marzano canned tomatoes when I make a marinara.

I use tomato paste when I'm making a braise or stew ... rich tomato flavor without all the liquid.

I'll occasionally use diced, canned tomatoes when I'm making a casserole, mostly just because the cans are smaller than the ones the whole tomatoes come in.

And I use tomato juice sometimes when I want to add a little liquid to something and don't have any chicken stock handy.

I find that I rarely ever cook with fresh tomatoes. I save them for salads and sandwiches.

cookingmonster.com

Jerzee, I think "pomodori pelati" just means "peeled tomatoes."

One more comment - the canned whole peeled tomatoes are likely to be the most perfect specimens of tomato. My dad used to say, "If you had a perfect tomato, would you crush it to sell it?" Less than perfect tomatoes have the imperfections cut out of them, and the balance of that tomato becomes a cut-style canned product. While this is not entirely an appetizing fact, I sometimes need those cut tomato products for convenience.

Hey kj....are you willing to share the tomato soup recipe? I've been looking for a good homemade tomato soup recipe, and that sounds really good!

For mepolo, and anyone else who wants it ....

Tomato Soup
Adapted from Cook's Illustrated

Makes about 5 1/2 cups

2 28-oz cans whole tomatoes (packed in juice, not puree), drained, 3 cups juice reserved, tomatoes seeded
1 1/2 tbl dark brown sugar
4 tbl unsalted butter
4 large shallots , minced
1 tbl tomato paste
Pinch ground allspice
2 tbl unbleached all-purpose flour
1 3/4 c chicken stock* (homemade preferably or a low-sodium variety. You could use water or a veggie stock if you prefer.)
1/2 c water
2 tbl dry sherry
Table salt & pepper to taste
cayenne pepper
sweet basil oil & creme fraiche for serving

*this turns out to be about 1 can of broth. Convenient, eh?

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees; line jelly-roll pan or rimmed cookie sheet with foil. Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.

2. Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, allspice and a pinch of cayenne. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Whisking constantly, gradually add chicken stock and water; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.

3. Strain mixture into medium bowl; rinse out saucepan. Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Add remaining reserved liquid.

4. Return the pureed mixture to the saucepan, and heat over low heat until hot, about 3 minutes. Off heat, stir in sherry; season to taste with salt and pepper, drizzle with basil oil & creme fraiche and serve immediately.

I find this plenty rich but for a Cream of Tomato soup, you can substitute 1/2 c. heavy cream for the water. Add in step 4.