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Quesadillas, tacos, and tortas: Use them as a filling or as the base of a quick, no-cook salsa.Stuffed sandwiches: Stuff them into panini, grilled cheese, or calzones before cooking.Focaccia: Drain and scatter a handful on top of focaccia or other doughs before they go into the oven.Bruschetta: Roughly chop and pile them on garlic-rubbed grilled bread topped with olive oil and sea salt.It'll put standard jarred pizza sauces to shame. Blend a can of cherry tomatoes (with their juices) together with good-quality extra-virgin olive oil and sea salt. No-cook pizza sauce: Don't need the stove here.They even taste good straight from the can, which I can't say for many other canned tomatoes I've tried. How can I use them?Įverything from speedy sauces to slow-simmered stews is fair game. you'll be surprised at how quickly you'll use them up. If you have the storage space, order a case. (If you don't spot any in your local store, ask customer service if they can start stocking them - it never hurts to ask.) Also you can purchase them online via major retailers - either individual cans or in cases. Within the last year, I've found Mutti brand canned cherry tomatoes in several grocery stores in the Washington, D.C., area where I live. And they're becoming easier to find in supermarkets. Where can you find them?Īn Italian market or grocer is always a good bet since canned cherry tomatoes are common in Italian cooking. Their soft, thin skins lend a pleasant texture to sauces and soups that you just can't get from other types of canned tomatoes. Also, they're packed unpeeled, which is a very good thing. Notably, you won't find calcium chloride, the preservative that's added to diced tomatoes (and sometimes whole-peeled) to retain their firmness and shape - so they meld quickly into whatever you're cooking. What's in the can?Ĭanned cherry tomatoes have a short ingredient list: cherry tomatoes, tomato juice or purée, sometimes sea salt. Below is a breakdown of everything you need to know about them. If you've never tried them, they're absolutely worth seeking out - no matter how many types of canned or jarred tomatoes already crowd your shelves. I recently gave my mom 10 cans - that's how much I love these sweet little orbs.
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And they cook quickly and evenly given their compact size, a boon when you want rich flavor but don't have a lot of time.
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They're ultra-sweet and juicy, with a bright, fresh-off-the-vine flavor. Not heard of them? Well, I'm referring to the small, red, candy-sweet tomatoes that are prolifically fresh at the height of summer, but if they're prepped and canned, they're ready to use any time of year.Ĭompared to the standard plum tomatoes you'll find in most cans, these definitely stand out. Tomato paste for too many dishes to count.īut if I'm playing favorites (and why not!), there's one type of canned or jarred tomatoes that I love more than all the others: canned cherry tomatoes. Sun-dried tomatoes for salads and pastas (and pasta salads). What kinds, you may ask? Well, there are whole-peeled tomatoes for slow-cooked braises and stews (and Marcella sauce, of course). No matter the season, my pantry is always stocked with canned or jarred tomatoes.
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