Crushed Tomatoes

Keep unopened cans at room temperature in a cool, dry cupboard for up to 2 years. Once opened, transfer to an airtight container and refrigerate. Freezing works well if you don't mind the slightly softer texture when thawed.

Taste for acidity before serving. A pinch of sugar or baking soda can balance sharp canned tomato flavor.

Add crushed tomatoes to dishes toward the end of cooking to preserve fresh tomato taste; long cooking can develop bitterness.

Choose San Marzano or other Italian varieties for sweeter, less acidic results in sauce-based dishes.

Drain excess liquid if you want a thicker consistency, or save the liquid for soups and stews.

Overcooking: Long simmering can make tomatoes taste overly acidic or bitter. Keep cooking times moderate.

Not seasoning: Canned crushed tomatoes benefit from salt, herbs (basil, oregano), and a touch of fat (olive oil, butter) to taste their best.

Ignoring the liquid: The packing juice contains flavor; don't automatically drain it unless you're aiming for a very thick consistency.