The Most Underrated Canned Tomato
If there's one type of canned tomatoes to rule them all, here's the case for canned cherry tomatoes.
Photo by ROCKY LUTEN. PROP STYLING BY GERRI WILLIAMS, FOOD STYLING BY ANNA BILLINGSKOG
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calendargirl March 7, 2022
Oh Emily, thank you so much for this terrific tip. I have been in the dark about these but now cannot wait to stock my pantry. All best and happy spring!
SophieL March 6, 2022
I was introduced to canned cherry tomatoes in a cooking class and have since stocked this as a staple on my pantry. I love the small can size portion and the sweetness of the tomatoes balances out whatever dish I put it in. I find the Mutti brand in Italian shops; gives me the perfect "excuse" to shop there and support the neighborhood business!
Totally agree on the small can size! Online you can buy 28-ounce cans, but I've only found 14-ounce cans in my local stores. It's the right size for so many recipes. Thanks for your comment, Sophie!
Susanna March 6, 2022
I have used and liked the Mutti cherry tomatoes for a while. Recently I have also found Mutti baby Roma tomatoes (datterini). I haven’t tried them yet, but I imagine they will do equally well in a 10 minute tomato sauce—maybe even a bit better, since they’re Romas.
I haven't seen the Mutti baby romas; I'll look for them! Thanks for reading, Susanna.
AlwaysLookin March 6, 2022
Thanks but I'll stick with CERTIFIED Marzano Plums ... have you ever run out of the good stuff and stuck using something else? And the resulting Ragu just isn't the same and you think I wasted an afternoon cooking this and it just doesn't stand up! Well, I have, and I always have the Good Stuff on the Shelves!
Agree with you that once you find your preferred brand/type of tomato, it's best to stick with them when making the same dish! Bianco DiNapoli is my personal favorite brand of whole-peeled tomatoes. They're adapted from San Marzanos and grown and harvested in Northern California (outside Sacramento). I love using them in Marcella Hazan's bolognese. Thanks for reading!
Ann D. March 4, 2022
Hmmm--not sure I'll like the skin in there--but I'll give them a try. My favorite "canned" tomatoes are "Pomi Finely Chopped Tomatoes" in a soft pack, shelf-stable container, 26 ounces/750 grams per package, imported from Italy. They have no added salt so I can add the amount I want. If my grocery store is out of them, I order them on Amazon.
Thanks for reading, Ann, and glad to hear you'll try them! The skins are almost imperceptible but lend a nice texture. Hope you like them! I like Pomi brand tomatoes, as well.
Sheila March 4, 2022
I started keeping them on hand a few years ago when I was cooking a lot from Diana Henry cookbooks as she often calls for them. I buy regular canned tomatoes in large cans but always reach for these when I need a smaller amount.
Yes, great point, lots of British cookbooks call for "tinned" cherry tomatoes! Thanks for reading, Sheila!
Rkmiller99 March 2, 2022
So excited about canned cherry tomatoes. Just bought some but have not tried them yet. Thanks for this article "Why You Should Buy Canned Cherry Tomatoes." The ideas suggested are great. Looking forward!!
Smaug March 2, 2022
I got them a few times- some Italian brand (Strianese maybe?)- as an emergency winter pizza topping. They were better than nothing. I usually include some cherry tomatoes with those I freeze for winter sauces (way better than canned). You need to be cautious, though, or it can come out oversweet- the regular tomatoes that are genuinely vine ripened (bought "vine ripened" tomatoes generally aren't) are pretty sweet on their own.
Oh interesting -- how do you prep the cherry tomatoes that you can? My mom wants to try canning cherry tomatoes this year as she always grows/harvests more than she can use!
Dani March 6, 2022
She said she FREEZES them. I don't think she is canning them. I am off to see if my grocer carries these.
Smaug March 6, 2022
I halve them (all the tomatoes) and bag them, sometimes with some basil, in 1 1/2 lb. or so bags. To make sauce they can simply be put in a saucepan- no thawing- and cooked until soft, then run through a food mill.
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