Had to pick between store brand canned tomatoes and the expensive San Marzano ones for my spaghetti sauce

I was making a big batch of sauce last weekend for a family dinner here in Cleveland. The San Marzano cans were $4.50 each and the store brand whole peeled tomatoes were $1.25. I grabbed four of the cheap ones and figured I'd add a pinch of sugar to fix the acidity. You know what? Nobody said a thing about the sauce being different, and I saved over $13. Has anyone else tested this kind of swap and found it works just as well?

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