The magic of preserving is almost never more apparent than when I open a can of tomatoes, soupy red summer in a stout tin can at any time of year. It makes tomato soup and tomato sauce and shakshuka (and shakshuka focaccia...) possible and removes the precariousness and delicacy and seasonality of tomatoes from the equation. No need for peeling! No need for blanching! No need to do anything except pour them, whole, from the can and smash them against the sides of the pot as they cook.
Keep a can of tomatoes on deck and a Marcella-sauced dinner (and many others) are within an hour's reach. Whatcha waiting for?
What's your best canned-tomato dinner? Tell us about it in the comments.