The aisle of canned tomatoes can be tough to navigate, here are some tips and tricks that will help lead the way.
Canned tomatoes are a versatile and convenient ingredient that can elevate the flavors of countless dishes. From sauces and soups, to stews and pasta dishes, canned tomatoes offer a burst of rich tomato flavor even when fresh tomatoes are out of season. Let’s explore the different types of canned tomatoes available and the best ways to use them.
Whole peeled tomatoes are the closest canned product to a fresh tomato and are the least processed. They are the most versatile option because they can be chopped, crushed, or blended to become any other tomato form. If you have to choose only one type of canned tomato, this is a good one to start with.
Best uses:Whole peeled tomatoes are ideal for making homemade tomato sauces, marinara, and tomato-based soups. Their firm texture also makes them great for chunky sauces and stews.
Diced tomatoes are chopped tomato pieces that provide a fresh and slightly chunky texture. They are processed in a way to preserve the pieces’ shape, so they are best used where visible tomato pieces are desired.
Crushed tomatoes are made by coarsely crushing whole tomatoes and then packing them in tomato puree. They have small chunks of tomato with a texture between chunky and smooth.
Best uses: Crushed tomatoes are excellent for tomato sauce, pizza sauce, and pasta dishes where the tomatoes are meant to break down.
Pureed tomatoes, or tomato puree, is a smooth, thick sauce made from cooked and strained tomatoes. It is very similar to crushed tomatoes, only slightly thicker and without seeds.
Best uses: Tomato puree is excellent as a base for creamy tomato soups or enchilada sauce.
Tomato sauce is a smooth and thick sauce made from cooked and blended tomatoes with a texture between tomato puree and tomato paste.
Best uses: Tomato sauce works well for pizza sauce, barbecue sauce, or in dishes like baked beans.
Tomato paste is a concentrated form of tomatoes that has been cooked down to a thick, rich consistency. It has an intense tomato flavor and a deep red color.
Best uses: Tomato paste is perfect for adding depth and richness to sauces, stews, and braises. Its also commonly used as a flavor base for soups and chili.
Canned tomatoes come in various forms, each offering its own unique texture and flavor profile. Whether youre seeking a smooth sauce, a chunky salsa, or a tangy tomato base for your dishes, there is a canned tomato for every recipe. At Season, we opt for no-salt added canned tomatoes to best suit the needs of our members. By adding herbs, spices, chilies, and aromatics like garlic and onion, we can boost the flavor to let the flavor of the tomatoes shine bright.
By understanding the different types of canned tomatoes and how to best utilize them, you can elevate your culinary creations and enjoy the rich taste of tomatoes year-round. So, stock your pantry with a variety of canned tomatoes and let your culinary imagination run wild!
Whole peeled tomatoes are the thinnest, diced are a little thicker, and crushed are the thickest of all. How to choose the right tomato: For a slow-cooked Bolognese sauce, choose whole peeled tomatoes. The long cooking time will slowly thicken the tomato sauce and break down the pieces.
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Excerpted from The Food Lab: Better Home Cooking Through Science with permission from the publisher.
Do you shudder at the thought of making a fresh tomato sauce out of bland winter tomatoes? You should. Even at the absolute height of summer, it can be difficult to get a great tomato unless you grow it yourself, which leaves us with canned tomatoes. But whats the best type to use? Youll see five different versions at the supermarket:
So diced tomatoes are too firm, crushed tomatoes are too inconsistent, and tomato purée is too cooked— which is why in my pantry, youll only see whole peeled tomatoes packed in juice (I prefer Muir Glen and Cento brands) and tomato paste.
Tomato sauce is a smooth and thick sauce made from cooked and blended tomatoes with a texture between tomato puree and tomato paste.
Crushed tomatoes are made by coarsely crushing whole tomatoes and then packing them in tomato puree. They have small chunks of tomato with a texture between chunky and smooth.
Best uses: Tomato sauce works well for pizza sauce, barbecue sauce, or in dishes like baked beans.
Best uses: Tomato puree is excellent as a base for creamy tomato soups or enchilada sauce.
Tomato paste is a concentrated form of tomatoes that has been cooked down to a thick, rich consistency. It has an intense tomato flavor and a deep red color.
Are San Marzano Tomatoes actually worth it?
FAQ
Can you use peeled tomatoes instead of crushed?
What is a substitute for whole peeled tomatoes?
What are peeled tomatoes called?
Are crushed tomatoes skinless?
Are crushed tomatoes the same as peeled tomatoes?
While both peeled and crushed tomatoes are made from the same type of tomatoes, their taste differs. When tomatoes are crushed, they undergo mechanical pressure which creates a thick, chunky texture. This texture also gives a more intense and tangy tomato flavor, that adds a punch to your recipes.
What are the disadvantages of consuming excess tomatoes?
Eating too many tomatoes can cause heartburn or acid reflux due to the production of excess gastric acid in the stomach. Additionally, joint pain may occur due to the presence of an alkaloid called solanine, which can cause inflammation and joint pain in sensitive people.
Can you use peeled tomatoes instead of crushed tomatoes?
Yes, you can use peeled tomatoes instead of crushed tomatoes in most recipes. You can crush the peeled tomatoes yourself using a fork or blender, or leave them as is and adjust the cooking time accordingly. The texture and taste may be slightly different, but it should still work well in most dishes. What are peeled and crushed tomatoes?
Are crushed tomatoes the same as whole tomatoes?
Crushed Tomatoes can vary wildly from brand to brand. There are actually no controls on the labeling of crushed tomatoes, so one brand’s “crushed” may be a chunky mash, while another’s is a nearly smooth purée. Because of this, it’s generally better to avoid crushed products, opting instead to crush your own whole tomatoes.