Canned tomatoes are a pantry staple for home cooks around the world. They are incredibly versatile, convenient, and allow us to enjoy the taste of summer tomatoes even in the dead of winter. But when it comes to making the perfect tomato sauce, not all canned tomatoes are created equal. Choosing the right type can make or break your sauce, so let’s delve into the world of canned tomatoes and discover which ones are best for achieving that rich, flavorful, and satisfying sauce you’ve been dreaming of.
Understanding Different Types of Canned Tomatoes
The canned tomato aisle can be overwhelming. From whole peeled to crushed, diced to pureed, and even those with added flavors, there’s a seemingly endless variety. To choose the right tomato, you need to understand the key differences.
Whole Peeled Tomatoes
These are exactly what they sound like: whole tomatoes that have been peeled and canned, usually in tomato juice or puree. They are often considered the most versatile option because you have complete control over their final form. You can crush them by hand for a rustic sauce, blend them for a smooth sauce, or even dice them for a chunky sauce. San Marzano tomatoes, if available, are highly regarded as the premium choice for whole peeled tomatoes due to their inherent sweetness and low acidity.
Crushed Tomatoes
Crushed tomatoes are essentially whole tomatoes that have been coarsely chopped before canning. They offer a good balance between texture and convenience. They are ready to use in sauces and soups without requiring further chopping or blending. While convenient, it’s essential to check the ingredients list, as some brands may add sugar or other additives.
Diced Tomatoes
Diced tomatoes are uniformly cut into small cubes. They are ideal for sauces where you want a more noticeable tomato texture, such as chili or chunky pasta sauces. Many diced tomatoes contain calcium chloride, which helps them retain their shape during canning. While harmless, this additive can prevent the tomatoes from breaking down completely during cooking, potentially affecting the sauce’s overall consistency. If you want a smoother sauce, diced tomatoes might not be the best choice.
Tomato Puree
Tomato puree is made from cooked tomatoes that have been strained to remove the skins and seeds. It has a smooth, thick consistency and a concentrated tomato flavor. Puree is often used as a base for sauces or to add body and richness to other tomato products.
Tomato Paste
Tomato paste is the most concentrated form of tomato product. It’s made by cooking tomatoes for a long time to reduce their moisture content. Tomato paste has a very intense flavor and is typically used to add depth and richness to sauces. A little goes a long way, so use it sparingly.
Tomato Sauce
Commercially prepared tomato sauce is a pre-made blend of tomatoes, seasonings, and sometimes other vegetables. While convenient, it often lacks the depth of flavor and freshness of homemade sauce. It is best used as a starting point that can be customized.
The Importance of Tomato Variety and Quality
The variety of tomato used in canning and its overall quality significantly impact the final sauce. Some varieties are naturally sweeter, less acidic, and have a more desirable texture.
San Marzano Tomatoes: The Gold Standard
San Marzano tomatoes are widely considered the best canned tomatoes for sauce. Grown in the volcanic soil near Mount Vesuvius in Italy, these tomatoes are prized for their sweet flavor, low acidity, and firm flesh. Authentic San Marzano tomatoes will have a DOP (Denominazione di Origine Protetta) certification, ensuring they meet strict quality standards. While San Marzano tomatoes can be more expensive, their superior flavor often justifies the cost, especially for special occasions.
Other Tomato Varieties
While San Marzano tomatoes are the gold standard, other tomato varieties can also make excellent sauce. Roma tomatoes, known for their meaty texture and balanced flavor, are a popular and readily available choice. Look for brands that specify the tomato variety used in their canned products.
The Role of Acidity
The acidity of tomatoes plays a crucial role in the final flavor of your sauce. High-acid tomatoes can taste sour or metallic, while low-acid tomatoes tend to be sweeter and more balanced. San Marzano tomatoes are naturally low in acidity, making them ideal for sauce. If using other varieties, you might need to add a pinch of sugar to balance the acidity.
Organic vs. Non-Organic
Choosing organic canned tomatoes is a matter of personal preference. Organic tomatoes are grown without synthetic pesticides or fertilizers, which can appeal to those seeking a more natural product. Organic tomatoes may also have a slightly different flavor profile due to the growing conditions.
Factors to Consider When Choosing Canned Tomatoes
Beyond the type of tomato, several other factors can influence your choice of canned tomatoes for sauce.
Ingredients List
Always check the ingredients list. The fewer ingredients, the better. Ideally, canned tomatoes should contain only tomatoes, tomato juice or puree, and possibly a touch of salt. Avoid brands that add sugar, citric acid (sometimes added to increase acidity), or other unnecessary additives.
Packaging
Canned tomatoes are typically sold in cans or glass jars. While cans are more common, glass jars allow you to see the quality of the tomatoes before you buy them. Some cans are lined with BPA (Bisphenol A), a chemical that has raised health concerns. Look for cans labeled as BPA-free.
Price
The price of canned tomatoes can vary significantly depending on the brand, type, and quality. While it’s tempting to choose the cheapest option, investing in higher-quality tomatoes can significantly improve the flavor of your sauce. Consider buying in bulk when tomatoes are on sale to save money.
Brand Reputation
Research different brands and read online reviews to get an idea of their quality and consistency. Some brands are known for using superior tomatoes and having more stringent quality control processes. Experiment with different brands to find your favorite.
How to Make the Best Tomato Sauce with Canned Tomatoes
Once you’ve chosen the right canned tomatoes, it’s time to make your sauce. Here are some tips for achieving the best possible results:
Start with Quality Ingredients
Your tomato sauce is only as good as the ingredients you use. In addition to high-quality canned tomatoes, use fresh herbs, good-quality olive oil, and other flavorful ingredients like garlic, onions, and vegetables.
Don’t Overcook
While it’s tempting to simmer your sauce for hours, overcooking can actually diminish the flavor. Simmering for 30-60 minutes is usually sufficient to allow the flavors to meld. Longer cooking times are appropriate if you want to thicken the sauce or develop a deeper flavor, but be careful not to let it reduce too much.
Season to Taste
Taste your sauce frequently and adjust the seasoning as needed. Salt, pepper, sugar (if needed to balance acidity), and dried herbs are essential. Don’t be afraid to experiment with other spices and flavorings, such as red pepper flakes, oregano, basil, or thyme.
Use the Right Equipment
A heavy-bottomed pot is essential for making tomato sauce. It will distribute heat evenly and prevent the sauce from scorching. A food mill or immersion blender can be used to achieve a smooth sauce if desired.
Enhance the Flavor with Umami
Add a touch of umami to your sauce to enhance its savory depth. Ingredients like parmesan cheese rinds, anchovies (melted in olive oil at the beginning), or a splash of balsamic vinegar can do the trick.
Let it Rest
Allowing your tomato sauce to rest for a few hours or even overnight will allow the flavors to meld and deepen. This is especially helpful if you’re making a large batch of sauce.
Different Recipes Using Canned Tomatoes
Canned tomatoes are not just for pasta sauce; they can be used in a wide variety of dishes.
- Pasta Sauce: The most obvious use, from simple marinara to complex ragu.
- Soups: Tomato soup, minestrone, gazpacho – the possibilities are endless.
- Chili: Canned tomatoes provide the base for flavorful and hearty chili.
- Stew: They add depth and richness to various stews, from ratatouille to beef stew.
- Pizza Sauce: A quick and easy pizza sauce can be made with canned tomatoes, herbs, and spices.
- Salsa: Fire-roasted canned tomatoes can be used as the base for a smoky salsa.
Storing Leftover Canned Tomatoes and Sauce
Proper storage ensures that your canned tomatoes and homemade sauce remain fresh and flavorful.
- Unused Canned Tomatoes: Once opened, transfer unused canned tomatoes to an airtight container and store them in the refrigerator for up to a week.
- Homemade Tomato Sauce: Store homemade tomato sauce in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the sauce in freezer-safe containers for up to 3 months. Allow the sauce to cool completely before freezing.
Conclusion
Choosing the best canned tomatoes for sauce ultimately comes down to personal preference and the specific recipe you’re making. However, understanding the different types of canned tomatoes, the importance of tomato variety and quality, and the factors to consider when making your selection will help you create a truly exceptional sauce. While San Marzano tomatoes are often considered the gold standard, experiment with different brands and varieties to find your personal favorites. With a little knowledge and experimentation, you can elevate your homemade tomato sauce to new heights.
What types of canned tomatoes are generally considered best for making sauce?
The best canned tomatoes for sauce are typically whole peeled tomatoes, especially San Marzano tomatoes. Whole peeled tomatoes provide the most versatility as you can crush them by hand for a chunky sauce, pulse them in a food processor for a smoother texture, or simmer them down for a rich, concentrated flavor. Their higher quality, coupled with the control you have over the final texture, makes them ideal for achieving your desired sauce consistency.
Another excellent option is crushed tomatoes, particularly if you prefer a sauce that is already slightly broken down. These tomatoes offer a convenient shortcut and can significantly reduce cooking time. However, it’s crucial to check the ingredients list to ensure they don’t contain excessive additives like sugar or preservatives, which can compromise the final taste of your sauce.
Why are San Marzano tomatoes often recommended for sauce making?
San Marzano tomatoes, grown in the Agro Sarnese-Nocerino region of Italy, are prized for their naturally sweet and slightly acidic flavor. This balanced profile, combined with their meaty texture and minimal seeds, contributes to a richer, more complex sauce than you might achieve with other varieties. Their Protected Designation of Origin (PDO) status also guarantees a certain level of quality and authenticity.
It’s important to note that not all tomatoes labeled “San Marzano” are genuine. Look for the official PDO seal on the can to ensure you’re purchasing authentic San Marzano tomatoes. While they often come at a higher price point, the superior flavor they impart to your sauce is generally considered worth the investment by many home cooks and chefs.
Are diced tomatoes a good choice for making sauce?
While diced tomatoes can be used in a pinch, they are not typically the best choice for creating a truly exceptional sauce. Diced tomatoes are often treated with calcium chloride to help them retain their shape during processing. This can result in a firmer texture that doesn’t break down as easily as whole or crushed tomatoes, leading to a less cohesive sauce.
Furthermore, diced tomatoes sometimes have a slightly metallic or tinny flavor due to the canning process, which can negatively impact the overall taste of your sauce. If you do choose to use diced tomatoes, consider simmering them for a longer period to help soften them and mellow out any unwanted flavors. Adding a touch of sugar can also help balance the acidity.
How do you choose between organic and non-organic canned tomatoes for sauce?
Choosing between organic and non-organic canned tomatoes largely depends on your personal preferences and priorities. Organic tomatoes are grown without synthetic pesticides, herbicides, or fertilizers, which appeals to those seeking to avoid these chemicals in their food. This often translates to a more “natural” and potentially purer flavor profile.
However, non-organic canned tomatoes are generally more readily available and often more affordable. They are still subject to regulations regarding pesticide residue levels, ensuring they are safe for consumption. Ultimately, the decision hinges on your budget, health concerns, and commitment to supporting organic farming practices.
What impact does the canning liquid have on the flavor of the sauce?
The canning liquid, which usually consists of tomato juice or purée, plays a crucial role in the overall flavor of your sauce. A high-quality canning liquid contributes to a richer, more concentrated tomato flavor. Conversely, a thin or watery liquid can dilute the tomato flavor and result in a less flavorful sauce.
When selecting canned tomatoes, examine the liquid. It should appear thick and vibrant red, indicating a good concentration of tomato solids. If the liquid appears pale or watery, it may suggest that the tomatoes are of lower quality or that the canning process was not optimal. Draining excess liquid before adding the tomatoes to your sauce can also help prevent it from becoming too thin.
What are some common mistakes to avoid when using canned tomatoes for sauce?
One common mistake is failing to adjust the seasoning appropriately. Canned tomatoes can vary in acidity and sweetness, so it’s essential to taste your sauce frequently and adjust the salt, sugar, and other seasonings as needed to achieve the desired flavor balance. Overlooking this step can result in a sauce that is either too tart or too bland.
Another mistake is not allowing the sauce to simmer for a sufficient amount of time. Simmering allows the flavors to meld together, resulting in a more complex and nuanced sauce. Rushing the process can leave your sauce tasting thin and underdeveloped. Aim for at least 30 minutes of simmering, and longer for an even richer flavor.
Can you use tomato paste or tomato purée in conjunction with canned tomatoes for sauce?
Yes, tomato paste and tomato purée can significantly enhance the flavor and texture of your homemade sauce when used in combination with canned tomatoes. Tomato paste adds a concentrated tomato flavor and richness, while also helping to thicken the sauce. It’s best to sauté the tomato paste in a little olive oil before adding it to the sauce to bring out its sweetness and prevent it from tasting bitter.
Tomato purée, on the other hand, provides a smoother consistency and intensifies the tomato flavor without adding as much thickness as tomato paste. It can be used to create a silkier, more velvety sauce texture. Experimenting with different ratios of canned tomatoes, tomato paste, and tomato purée will allow you to customize your sauce to your exact preferences.