Fresh store-bought tomatoes can be very lackluster in many areas, plus expensive, therefore it certainly makes sense to use good quality canned tomatoes for most cooking. It also stands to reason, most of the tomatoes are better right after picking, therefore canned at their best. Roma or San Marzano tomato varieties are popular with canners and work perfectly well in Italian cooking, Mexican cooking, soups and casseroles.
These days we have a dizzying array of canned tomatoes to choose from, then multiply these variations by many brands offering each, and the field is vast. Note, of course, which type canned tomato your recipe call for. However, with a little imagination, many of the varieties below can be switched or doctored:
Crushed tomatoes with basil
Diced tomatoes and green chilies
Fire Roasted Tomatoes
Petite Diced Tomatoes
Tomatoes with Green Chilies
Foodsite with recipes for canned tomatoes: