Canned Tomatoes, Not so Bad!
Marty Martindale

Fresh store-bought tomatoes can be very lackluster in many areas, plus expensivecantom, 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
Crushed tomatoes with basil
Diced Tomatoes
Diced tomatoes and green chilies
Fire Roasted Tomatoes
Petite Diced Tomatoes
Stewed Tomatoes
Tomato Paste
Tomato Puree
Tomato Sauce
Tomatoes with Green Chilies
Whole Tomatoes

Foodsite with recipes for canned tomatoes:

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

Comments are closed.