Since marinara's texture is relatively thin, you can fancy it up a bit by adding tomato fillets. For those uninitiated, tomato fillets are the inner wall of a tomato without skin, seeds, or pulp on either end, cut into long strips. Canned tomato fillets are found in a full-bodied tomato puree, per Pacific Coast Producers. The puree is a great base for your marinara sauce while the fillets themselves add texture. If you're looking to add just a bit of texture, add the fillets at the start of your sauce so they break down a bit as they cook. If you're looking for a thicker texture, try adding them towards the end so they maintain their integrity.
Canned tomato fillets have a uniform shape, which can be more reliable than canned crushed tomatoes. Serious Eats notes that crushed tomatoes' size, texture and consistency can vary from brand to brand, since there is no real industry standard on what "crushed" means. Tomato fillets should have a more reliable size and texture, meaning you'll always know what you're getting when you open a can. Next time you're making marinara, leave the canned whole and crushed tomatoes on the shelf and try tomato fillets instead.
The Canned Ingredient That Will Change Your Marinara Sauce Forever - Tasting Table
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