iStock
READ MORE ABOUT:
I love tomatoes, but in the middle of winter you can be sure that A) you're not getting the best and B) they likely traveled a long way to make it to your table. With that, I was absolutely thrilled to see the Rooftop Gourmet's Canned Tomato Guide.
- According to the article it's tremendously important to look at sodium content, a good product should have no more than 35 mg for a ½ cup serving.
- Choose whole tomatoes in order to get the best quality and then cut them accordingly.
- Tomatoes in juice tend to be fresher because they didn't go through the extra cooking step.
Other info on canned tomatoes:
- San Marzano canned tomatoes come from Naples, Italy, and are especially flavorful and good in sauces.
- Tomato paste is made from long-cooked tomatoes. Be careful about how much you use of this stuff because it can be super potent.
- Fire-roasted tomatoes are canned tomatoes with an added charred flavor.
Related Posts:
Soup of the Week: Roasted Tomato
Grilled Polenta and Vegetable Stacks with Tomato-Saffron Coulis
A Classic Bolognese for a Cold Day
Interested in hearing what celebrities have to say about green? Eavesdrop on their dinner conversations on Planet Green TV's Supper Club.
-
- {}
