The middle of summer ispeak season for many fresh fruits and veggiesperhaps most notably the tomato.
Indeed, the juicy,antioxidant-packed fruitis what makes so many summertime salads and mayo-slathered sandwiches so tasty.
But like all good things, the prime time for perfectly ripe tomatoes is rather fleeting.
Photos: The brands. Design: Eat This, Not That!
She also uses them when mixing up classic Bloody Mary cocktails.
My children love it!!
Her choice of brand reflects her thoughtful attitude toward sourcing.
Photo: Courtesy of Alta Cucina
“Alta Cucinatomatoes are my go-to for canned tomatoes,” she says.
“They’re California-grown, so I skip the long-distance shipping of San Marzanos.
It is better for the environment.
Photo: Mutti
Alta Cucina uses just tomatoes, basil, salt, and citric acid simple, tender, and flavorful.
I appreciate the high tomato-to-juice ratio and the fresh basil sprig.
No added sugar, just natural sweetness.”
Photo: Courtesy of Contadina
She offers good advice about why she prefers them whole, “Whole canned tomatoes are always my go-to!
They offer great versatility depending on your dish.
For sauces, I crack each tomato open and remove the seeds.
Photo: Courtesy of Muir Glen
Seeds just don’t soften like the flesh and can leave an unpleasant texture in the final product.”
This keeps the braising liquid from getting too thick or muddy.
It has a great natural taste profile and is reasonably priced."
Photo: Courtesy of Cento
When it comes to which particular variety he prefers, Nolen takes a hands-on approach.
Nolen likes to spice up his home cooking with Mutti.
“The first dish that comes to my mind when I am using canned tomatoes is my chili.
Photo: Courtesy of Flora
He gushes, “I absolutely love tomato paste.
It’s by far my favorite canned tomato product.
It’s one of my pantry staples both at the Meatery and at the house.
Sometimes even in season if I want to braise meats I still go for paste.
It’s rich, compact, and ready to go.
It’s all tomato.
All hail the mighty tomato paste!”
Managing multiple kitchens in different states, Bell appreciates the consistency of canned tomatoes.
“Muir Glenis definitely my go-to brand.
“Fire Roasted Diced is my typical purchase but I will always keep whole peeled on hand.”
“There are lots of options available, but as far as tomatoes, I choose theCentobrand.”
But with my style of cooking, I want to be as true to Italian cuisine as I can.
When it comes to whole tomatoes versus processed, Hasentufel makes a well-reasoned choice.
We go through about 5-10 gallons of tomatoes per week.
We simmer that just enough to get the flavors cohesive.
“I don’t necessarily have one particular favorite.
Pena loves to use whole canned tomatoes in sauces.
But they’re also great for stews, sofrito, and for viscosity in sauces.”
