What is the difference between “Fresh Pack” and “Remanufactured” Tomatoes?

The most important factor that determines the quality and flavour profile of tomato sauce is the type of tomatoes that you use. Tomato products typically fall into two categories: 

1) “Fresh Pack”: these tomatoes are made using vine-ripened fresh tomatoes that are packed within 6 hours of harvesting during the peak of tomato season and then carefully preserved at low temperatures.

2) ”Remanufactured”: these are cooked twice and typically made using tomato paste that has been reconstituted with water during the off season.

 Nearly all of the pasta and pizza sauces you buy in a grocery store are remanufactured using paste that was made by a large tomato manufacturer.  It comes down to economics: it is much cheaper and more convenient to ship tomato paste and rehydrate as needed. When you add water to the paste it becomes a thick tomato puree, making easy to produce a wide range of tomato products. Even canned tomatoes typically include this reconstituted paste which is often called “whole peeled tomatoes packed in puree.” In contrast very few canned tomatoes are “fresh pack” and most are hard to find in retail stores. 

Is there a difference in quality? Fresh Pack versus Remanufactured Tomatoes is directly analogous to the difference between orange juice that is freshly-squeezed versus made from concentrate.  Fresh pack tomatoes are often exposed to only 25% of the heat of remanufactured tomatoes and have additional nutrients as a result. Typically, fresh packed tomatoes have a fresher taste and brighter color. In contrast, remanufactured tomatoes are darker and have a more “cooked” taste. 

Which method yields a superior result? Manufacturers of tomato products can make numerous adjustments to yield different results in the finished product, with temperature and time being the most fundamental factors that will influence the finished product’s characteristics such as consistency, color and flavor.  Ultimately the best result is subjective because it depends on customer preferences. At Tomato Lover we believe that  the best results are achieved by using primarily “fresh pack” products. It is impossible to make a sauce with lively fresh flavour by using only remanufactured tomatoes.  

Sources: Allen, Arthur, “Ripe: The Search for the Perfect Tomato”

Most people are aware of the difference in quality between cold-pressed extra virgin olive oil and refined olive oil. But not all extra virgin olive oil is equal. "Early Harvest" extra virgin olive oil is harvested only in October or November while the olives are still bright green. The olive oil that emerges from this young olive is very fresh and fruity tasting with peppery notes. It is much healthier as it is richer in polyphenols and antioxidants. It is much more expensive than its traditional counterpart.

In contrast, most extra virgin olive oil and especially oil that is imported is considered "Late Harvest" which means that it is harvested between January and March. This late harvest olive oil is  bitter and flat tasting because it uses olives that are darker in color that have begun to ferment. The process of making this extra virgin olive oil requires more heat and possibly even chemicals during extraction. The result is a poorer quality oil with fewer nutrients that lacks that beautiful fresh taste. 

Why are most imported olive oils late harvest? Many decades ago when labor was cheaper and more abundant, olives were hand-picked directly from the tree in places like Italy in October or November. As a result of escalating costs and hilly terrain, the trees are now harvested using machines that shake the olives from the trees. The problem is that the trees are so spread out over this uneven terrain that the only way to do this quickly is to wait until the olives have matured and almost ready to fall off the tree. This happens only late in the season in January to March.  

A true tomato sauce according to real Nonnas in Italy uses between 5% and 10% extra virgin olive oil.* This means that the taste of your sauce will be heavily influenced by the flavour of your extra virgin olive oil. As the old Italian saying goes: "You can't make good wine from bad grapes." It pays to do your research on where your extra virgin olive oil comes from. Not only will your sauce taste better, your body will thank you too! At Tomato Lover most of the oil we use (besides what is required for roasting or sautéing) is pure "Early Harvest" extra virgin olive oil from small producers in Greece. We cook with this "liquid gold" at a very gentle temperature along with the best "Fresh Pack" tomatoes we can find. 

*Source:  "Your Pasta Sauce Needs Way More Olive Oil, According to Real Italians."