What’s the secret to good sauce? Good ingredients! What is a good ingredient? One that has not been processed much. How does this help us with canned tomatoes?
Well, canned tomatoes come whole, chopped, puréed, and more. Savor those spheres! Whole tomatoes have had less time for their surface area to be exposed to air than crushed.
I, therefore, like to get my canned tomatoes whole. I then chop, blitz or whiz them to suit the dinner I am cooking. There are many ways to squish those tomatoes up with as little fuss as possible, and I’m going to tell you about my favorite tomato tip!
This is going to drive some people bonkers, but don’t listen to them. If they give you any hassle, tell them Renata sent you, and they can hassle me instead!
- Sauté sliced garlic and olive oil for a few minutes on medium heat.
- Tip your large can of whole Italian tomatoes into the pan.
- Fill the empty can 1/3 again with tap water, and add to tomatoes.
- Take a wooden spoon and gently ‘pop’ each tomato so you don’t get splattered in the next step.
- Gently take your old potato masher and lightly crush each tomato! (That’s my big secret. My mom may not approve!)
I gently lean into each tomato with my masher and take care not to crush the garlic if I can. Once the tomatoes look smooth-ish, I salt and pepper that baby and leave it alone for about 25-30 minutes! An occasional stir is great, but I have been known to disappear for a conference call and it turns out fantastic anyway.
To summarize: Whole tomatoes from the can & mash them in the pan!