Almost everything you need to know about the workhorse pantry staple.
Canned cherry tomatoes: a thing!For extra sweetness and texture in stews, braises, and sauces, seek them out. We like those from Parma-based company Mutti.Sweet and low acid, with firm, thick flesh, the San Marzano is a super-hyped plum tomato that racks up a hefty price. Certified San Marzanos are grown in the region of Campania in Italy, while those grown elsewhere are technically wannabes.
, braises, and sauces will soften them up, concentrate their flavors, and get rid of any bitter or tinny tastes.Photo by Alex Lau, food styling by Sue Li, prop styling by Elizabeth JaimePurée one 28-oz. can whole peeled tomatoes in a food processor. Transfer to a heavy pot; add 3 smashed garlic cloves, 5 Tbsp. olive oil, and a pinch of salt. Bring to a boil and cook, stirring, until reduced by a third, 20 minutes. Stir in 2 Tbsp. unsalted butter.
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