By MARK BITTMAN
I’VE long wondered how producing a decent ingredient, one that you can
buy in any supermarket, really happens. Take canned tomatoes, of which I
probably use 100 pounds a year. It costs $2 to $3 a pound to buy hard,
tasteless, “fresh” plum tomatoes, but only half that for almost two
pounds of canned tomatoes that taste much better. How is that possible? more...
