I know plenty of Italians that use tinned toms all the time. You just need to cook it out a bit. I oven roast surplus fresh ones when I've got them and then puree them. I put that in ice cube trays and you can just add it to any tomato sauce.You need tinned anchovies for a puttanesca, they have a stronger flavour than the fresh ones.
Not sure about the toms though
Got to be tinned anchovies too
Oh, something something Epstein
