Canned tomatoes Pantries are powerhouses – they are. Versatilesimple, and can transform an ordinary dish into something extraordinary. Even if you are whipping quickly. Saturday night pastaA heart boils Beef stewor building a foundation for the wealthy ShakshukaHaving high-quality canned tomatoes on hand is a must.
But visiting the grocery store can feel overwhelming when there are so many brands, varieties and price points to choose from. Not all canned tomatoes are created equal, and choosing the right one can make all the difference in flavor and texture. To help us identify the best, we turned to a panel of culinary experts to share their top picks and tips for selecting quality canned tomatoes.
Our panel of chefs judging tomatoes
- Matthew Cutullo, chef Gargiolo’s Restaurant in Brooklyn, New York
- Jessica Formicola, recipe developer, author of “Beef it up!And the food judge called “Plate It! Baltimore.”
- Alex Green, Executive Chef Milita in Lexington, Kentucky
- Caron Hales, chef and owner Zingerman’s Cornman Farms in Dexter, Michigan
- General La Rocca, chef and recipe developer behind Two living kitchens
- Brian Mooney, executive chef and co-owner of Tree Luna Bar & Kitchen in Hoover, Alabama
- Vi Nguyen, Director of Culinary Operations Thompson’s Restaurant
- Paul Pszybylski, Executive Chef and VP of Culinary Innovation California Pizza Kitchen
- Joe Shaffer, VP of Culinary Electric hospitality. in Atlanta, Georgia
What to look for in canned tomatoes
So what makes a great can of tomatoes? According to the chefs, there are a few key features to look for:
- San Marzano tomatoes of Italian origin: yes, San Marzanos are worth searching for. Chefs swear by the prized variety of plum tomatoes, but Beware of fraudsters. “Make sure they’re the real deal from Italy,” advises Cutolo. “I avoid the ‘San Marzano style’ of California or New Jersey, which don’t match at all.”
- A few ingredients: All of our experts agreed that the best canned tomatoes are free of unnecessary additives. “Look for options with simple ingredients, just tomatoes and their juices, without any added sugar or preservatives,” says La Rocca. Green adds, “You don’t want to see tomatoes loaded with firming agents like calcium chloride. Many manufacturers add that to tomatoes to help them retain their shape in cooking.”
- Low salt intake: Avoid canned tomatoes that are high in sodium. “Salt is often a crutch to fool patrons into hiding an inferior product,” Green says. There will be more versatility in cooking for.”
- Not thin: Shafer also recommends brands that are ‘in sauce’ or ‘in purée’ rather than water.
- texture: Whole peeled tomatoes are the way to go. “I love their versatility and ability to break down into sauces,” explains Green.
- Balanced Taste: The ideal canned tomato has natural sweetness and mild acidity. Brands that are over-processed, acidic or metallic taste missing the mark.
According to Chefs, the best store-bought canned tomatoes
If there’s one brand that reigns supreme, it’s this one. Santo San Marzano whole peeled tomatoes. Most of the chefs we spoke to praised canned tomatoes for their quality, consistency and flavor. Cutolo calls Santo his go-to brand, saying its San Marzano tomatoes are “timeless and classic, with an authentic flavor that’s perfect for traditional recipes.”
Farmicola agrees, adding that Santo tomatoes offer a perfect balance of true flavor and velvety texture because San Marzanos “have less seed, pulp and water, so they ripen faster and It also results in a stronger and more concentrated flavor.
La Rocca also stands alongside Santo, praised for its natural sweetness, light acidity, and firm texture that holds up beautifully in dishes. “I use them regularly in my recipes and have always been impressed with their quality.”
While there are less expensive alternatives available, Schaeffer says the Santo is actually the best bang for your buck. “The sauce that suspends the tomatoes is thick and rich. Much better than some other brands that, yes, are cheap, but pack in water so you end up cooking all that water and your sauces, soups, stews. , etc.”
Other chef-approved options
While Santo is the standout favorite, many chefs also recommend it. Bianco di Napoli whole peeled tomatoes. The brand has gained loyalty among culinary professionals for its exceptional taste and quality, but they are slightly more expensive and not as readily available. “These tomatoes are harvested in Northern California and are a beautiful bright red color with a deep, fresh tomato flavor and aroma,” says Pszybylski.
“The texture is equally impressive—sweet and soft without water, making them incredibly versatile in the kitchen,” Hales added. Besides Nguyen, Bianco also prefers DiNapoli. La Vallee tomatoes Since both are organic products. “Both of these choices are citric acid-free and contain no preservatives. Additionally, both are certified organic, making them extremely attractive to all mom-and-pop chefs who cook and care that they Where do you get your food?
How Chefs Use Canned Tomatoes
When it comes to canned tomatoes, the right choice can elevate even the simplest dish. They’re also a tastier, more reliable option when fresh tomatoes are out of season. “During the winter, I usually stick to canned tomatoes because they’re usually cut and canned in their peak season,” Mooney says. Here are some ways our pros use pantry staples at home.
- Quick and Easy Pasta Sauce: If you don’t have time to run the grocery store. Pasta sauceReach for the canned tomatoes in your pantry instead. “You can make a spicy pasta pan sauce with tomatoes, fennel, onion, garlic, and basil,” says Formicola.
- Cooking Sausage: Uses canned tomatoes to make cutlets. Baked SausageA recipe passed down from his grandfather. “It’s a perfect one-pan meal for a crowd. Easy weeknight treat It will make your friends and family happy.”
- Braise and Stew: Both La Rocca and Shaffer like to use canned tomatoes for these hearty, saucy preparations. “They’re great for adding depth to it. Chili or braised dishes, eg Chicken cacciatore, Steak pizzaiolaor Eggplant CaponataLa Rocca says.
- Shortcut Tomato Soup: Shortcuts reach for a green pantry staple to whip up tomato soup. “In the winter, I’ll combine equal parts canned tomatoes and chicken or beef broth, boil it down to about 25 percent, and make a puree. It’s a super easy, super delicious recipe. Makes a tomato soup that’s just asking for it. Grilled cheese“
- Curry: “Like most families, we move around a lot at our house, so we’re always doing something big. curry Or stew over rice,” says Schaefer.