Originally Posted by
ILuvParis
I've made this twice since we've posted. I doubled the recipe both times and froze half of it. The second time I used red wine and crushed tomatoes (instead of canned diced). I didn't notice much of a difference between the red and white wines. I think I'd have to taste them one after the other to determine which was better. I liked the consistency of the sauce better with the crushed tomatoes, however.
Canned diced tomatoes will usually suck. It appears they are picked barely red and immediately diced (this applies to Italian imports, domestics from Del Monte, and the store brands), yielding a flavorless, plastic-y batch. I am guessing it's because it's hard to put a nice ripe juicy tomato through a dicer machine.
Stick with canned plum tomatoes - so much better.