What happens if you substitute a canned peeled tomato with a

>>8805045

Depends entirely on the dish you want it to use it in. That question is meaningless without context.

You release deadly sarin gas.

>>8805062
http://foodwishes blogs pot.com/2012/02/pizza-sauce-lets-play-hide-little-fish.html this. But surely it can't be that dependent on the dish? if the characteristical differences are there they'll always be there, right?

>>8805045
you become the earth

>>8805045
Nerve gas

>>8805045

The dish will either be worse or the same, so don't overthink it. Just make the fucking pizza sauce or whatever you're "cooking."

>>8805206
I want to learn though. Why would it be worse? what unique qualities does canned tomato have?

Alton Brown said it's the thing to do out of season.

>>8805213
The stem is removed afaik

>>8805045
If the fresh tomatoes were bought out of season, they will not have any flavor and whatever you make will be inferior to using decent quality canned tomatoes, period.

>>8805071
>But surely it can't be that dependent on the dish? if the characteristical differences are there they'll always be there, right?

If you are cooking the dish after adding your tomatoes then there won't be many differences. If you aren't cooking the dish further then there's an obvious difference between a cooked and a raw tomato.

The recipe you are posting calls for cooking the sauce. Therefore it won't matter much if you sub a raw tomato for the canned ones.

>>8805213
Most tinned food contains just as much in the way of nutrients and fibre and stuff as fresh food, in fact in the 1970s some tins were recovered from a steamboat that sank in the 1800s and were proved to be perfectly edible, though everything inside looked all beige.

Tinned anything will have a slightly different taste from fresh because of small amounts of the can/tin reacting with its contents (this is called migration)
This can also lead to less nice things like Botulism, particularly with more acidic foodstuffs (like tomatoes) and also if the cans themselves are warped in any way, because the acid makes the reaction occur faster and dents give it more surface area to react with, which is why you should avoid dented cans.

Additionally tinned food is saltier than getting it fresh/frozen in most cases as nearly every canning process uses salt as a preservative.

>tl;dr
canned food is usually saltier, less flavourful, looks a little blander and has an extremely small risk of leaving you paralysed with a fever.

>>8805317
Fair enough. It's not impossibly out of season but it's definitely early. But nice canned tomato is too expensive

>>8805389
>Botulism, particularly with more acidic foodstuffs

It's just the opposite, dumbass. That's why you can water bath can fruits and tomatoes, but pressure can everything else.