Whole Peeled Tomatoes

Keep unopened cans in a cool, dry pantry indefinitely. Once opened, transfer to an airtight container or cover the can and refrigerate. Can be frozen in ice cube trays for portioning.

Crush or chop by hand in the pot as they cook for a chunkier texture, or blend for a smoother sauce.

Don't drain the packing liquid—it's flavorful and helps build body in sauces.

San Marzano varieties are prized for their sweet flavor and low acidity; look for them if making a delicate sauce.

Taste before adding salt; canned tomatoes already contain sodium.

Garlic, onion, basil, oregano

Olive oil, red wine, balsamic vinegar

Cream, butter, parmesan

Ground meat, beans, lentils

Discarding the packing liquid, which adds flavor and helps emulsify sauces.

Using low-quality or overly acidic canned tomatoes for raw applications (use fresh instead).

Adding tomatoes too early in a braise; they can prevent proper browning of meat.