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Fresh Flavor, Year-Round
Unless you’re blessed with an abundant vegetable garden or live somewhere with an endless summer, finding perfectly ripe, juicy tomatoes can be a challenge for much of the year. Up in Canada, where I’m from, that’s most of the time! And that’s where canned tomatoes genuinely shine. Like other canned and frozen produce, they’re picked at peak ripeness and processed within hours, locking in that sun-kissed sweetness and bright acidity we crave in classic dishes like the perfect marinara, afortifying chiliand a veggie-packedminestrone. I love how canned tomatoes bring a hint of summer to my cooking, no matter the season. Whether I’m throwing together a quickpasta sauceon a frigid January night or simmering a hearty stew on a crisp fall evening, they deliver consistent flavor, brightness and acidity that elevates every dish.
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Convenience
I’d be remiss not to talk about the (obvious) convenience factor. There’s no washing, chopping or seeds to scoop out. A can of tomatoes is a time-saver that doesn’t compromise on flavor, and in this busy working mom’s life, that’s priceless.
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Versatility
When we think of canned tomatoes, everyday dishes like the ones above often come to mind. But this accessible pantry staple couldn’t be more versatile. Canned tomatoes are the backbone of many of my favorite recipes and a boon to quick weeknight dinners and weekend cooking projects. For example, when I’m racing against the clock on those hectic weeknight evenings, I often reach for a can of diced tomatoes. With a quick sauté of garlic, a handful of aromatic spices and some potatoes, I can whip up a quickchickpea currythat tastes like it’s been simmering all day. Spooned over rice and topped with fresh cilantro and thinly sliced green onion, dinner is served in less time than it takes to order takeout.
On the other hand, when I have the luxury of time, canned tomatoes become the glue that pulls everything together in a lazy, slow-cooked Bolognese. They mingle with the meat (or lentils, as we often prefer), wine, milk and herbs, creating a rich, layered sauce that’s become my family’s ultimate comfort food. Beyond this, I also love using them in a grilled-cheese-toppedtomato soup, spicyshakshuka,these cheesy beans, as a base for cookinggrains, to make a greatpot of beansand fordumplings.
Come summertime,pico de gallois a frequent flier in our house. Aside from straight-up tomato sandwiches, it might be my favorite way to use tomatoes fresh. But you haven’t lived if you haven’t made canned-tomato salsa. It’s so easy and delicious that I keep a jar in my fridge at all times. All I need is a blender, a bit of onion, fresh jalapeño, a clove of garlic, cilantro leaves, lime juice, salt, canned tomatoes, of course, and 5 to 10 minutes to whip up a fresh-tasting dip that puts store-bought versions to shame.
Here’s a tip that might surprise you: Try roasting canned whole tomatoes. Drain them, cut them in half, spread them on a baking sheet, drizzle with olive oil, sprinkle with salt and some herbs and roast at 350°F for just over an hour. The natural sugars in the tomatoes caramelize slightly during cooking, adding depth and umami that can’t be beat. Then, add those canned tomatoes to your favorite dishes. The result is akin to fire-roasting and transforms the flavor, making you forget all about their fresh counterparts.
GoodandGood for You
Beyond their culinary capabilities, canned tomatoes offera lot of nutrients. They’rerich in lycopene, a powerful antioxidant that helps protect your skin from damaging UV rays and may help reduce the risk of heart disease and certain types of cancer. Interestingly, the canning process actually increases the bioavailability of lycopene, meaning your body can absorb it more easily than from fresh tomatoes. They’re also a great source of vitamins C and K, potassium and fiber.And because they’re picked at peak ripeness, canned tomatoes often have higher nutritional value than the fresh ones you might find in the produce section during off-seasons.
Economical & Sustainable
With rising food costs, canned tomatoes offerexcellent value. A single can often costs less than a pound of fresh tomatoes, yet it can form the base of a host of meals that feed an entire family. Plus, their long shelf life means less food waste. From a sustainability standpoint, they’re also a win. They’re processed close to where they’re grown, reducing transportation emissions. And the cans themselves are widely recyclable, making them an eco-friendly choice.
The Bottom Line
Canned tomatoes are an A-plus pantry staple. They offer freshness out of season, form the base of many of our favorite meals, last a long time and are convenient, light on the wallet and nutritious to boot. The next time you’re at the store, grab a few different varieties and experiment to find your soon-to-be favorite brands and recipes.
EatingWell.com, July 2024
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SourcesEatingWell uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable and trustworthy.U.S. Department of Agriculture. FoodData Central.Tomatoes, crushed, canned
Sources
EatingWell uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable and trustworthy.U.S. Department of Agriculture. FoodData Central.Tomatoes, crushed, canned
EatingWell uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable and trustworthy.
U.S. Department of Agriculture. FoodData Central.Tomatoes, crushed, canned
