Canned tomatoes are versatile pantry staples, so here’s how to make the most of the different types.
Canned tomatoes are a handy, versatile shortcut for easy, affordable, year-round access to an ingredient that is at its peak for only a small portion of the year.
Never ask what’s for dinner again. Get one quick recipe in your inbox Monday through Thursday to inspire delicious meals., look for no-salt-added offerings and adjust the seasoning of your dish as needed. One more hint: Don’t store leftovers in their cans in the refrigerator. Transfer to a clean container or bag and use within a few days of refrigerating, or transfer to the freezer for longer storage.If you’re going to have only one type of canned tomato on hand, make it whole.
Embrace the versatility of whole, peeled tomatoes in sauces, braises and soups. Cookbook author and former “Splendid Table” host Lynne Rossetto Kasper recommendsIf you want chopped tomatoes, diced tomatoes are a good shortcut. Because of the smaller pieces, the calcium chloride packed into the cans penetrates more of the flesh, meaningeven when compared to whole tomatoes, where the additive only acts close to the surface, according to Cook’s Country.As with whole, pay attention to the labels.
If you don’t mind more texture, diced tomatoes can work in soups, stews, chilies and pasta sauce. Or try them when raw tomatoes are not available, such as salsa or bruschetta, especially when other ingredients can pick up the slack in terms of bold flavor.Crushed tomatoes are my favorite canned tomato. Their sweet and tangy flavor add depth to dishes, providing long-cooked flavor with a lot less time, although further cooking makes them even richer.
Canned tomato sauce can be used in similar ways as tomato puree, although the inclusion of spices can make it slightly less versatile depending on what you’re making.
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