Ingredient: Canned Tomatoes
Category: Vegetables
Season: All
Canned tomatoes, are tomatoes, usually peeled, that are sealed into a can, after having been processed by heat.
Variants
Plum tomatoes such as Roma or San Marzano are the most common choice for canning , since they have a greater solid-to-liquid ratio than other tomatoes and make a more substantial canned product.
Commercial canners use a processing tomato , which has a more firm outer peel and pectin layer.
Canned tomatoes are available in several different forms ; the traditional forms are whole peeled tomatoes, packed in juice or puree (taste tests indicate that those packed in juice tend to be perceived as fresher-tasting), and ground (sometimes referred to as "kitchen-ready", and not to be confused with puree, which is similar but more cooked).
Crushed tomatoes, commonly used for pasta sauces , are made by adding the ground tomatoes to a heavy medium made from tomato paste.
Diced tomatoes have become increasingly common for applications where a chunkier or more substantial product is needed. In recent years, the Petite Diced form (3/8" cut pieces) have become the fastest growing segment of canned tomatoes.
In areas and situations where in-season, perfectly ripe tomatoes are not available , canned tomatoes are often used as an alternative to prepare dishes such as tomato sauce or pizza.
The top uses for canned tomatoes are : Italian/Pasta Sauces, Chili, Soup, Pizza, Stew, Casseroles, and Mexican Dishes.
As they are often more flavourful than commercially produced fresh tomatoes, canned tomatoes are well suited for curries. |