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Use The Canned Tomato Guide When Tomatoes are Out of Season

Check out this guide to a summertime favorite in the midst of winter.

Sara Novak

By Sara Novak
Columbia, SC, USA | Mon Feb 23 07:30:00 GMT 2009

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.

 
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