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Old 03-07-2013, 09:39 AM   #1
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Canned Tomatoes. What do you use?

So... now that were were talking about canned tomato products, what style does everyone like to keep on hand? Not what brand, but what style, as in whole, crushed, puree, diced, already seasoned (sauce, Italian tomatoes)...?
If you can your own, what do you make the most of, or do you leave them whole and decide when you open the jar what you are going to do with them?

Aside from a can or two of tomato paste I like to keep around, I mainly just buy crushed. If I have ten cans on hand, 8 of them are crushed and maybe one whole and one puree. I like the texture of crushed in sauce and I like the texture in chili. All crushed is not the same though. I bought a yellow can one time, De F something, and their crushed was more like diced. It just didn't have that thick texture of Contadina or Red Pack crushed tomatoes.

So what say ye? What is your favorite texture in a canned tomato product?
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Old 03-07-2013, 09:46 AM   #2
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We don't have crushed in SA.
I buy chopped in tomato juice, chopped with onion and a few cans of Indian Style tomatoes for curry in a hurry!

I also buy tomato puree for lasagna etc and cans with Italian flavouring for quick pasta sauces.

I avoid cans with added sugar and things I can't pronounce lol!
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Old 03-07-2013, 09:48 AM   #3
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Crushed, puree, diced, sauce, paste, Marinara...seriously, I keep it all, never know what I will want, need or have the time for. Especially this week when I didn't have my extra day for cooking. Easy to stir together a can of garbanzos and a can of diced with pepper for a quick lunch. Cook pasta and sauce with Marinara. I use Marinara with lots of meals.
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Old 03-07-2013, 09:49 AM   #4
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I'm not sure we have one labeled chopped unless I haven't noticed it, but it's probably pretty similar to one of them.
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Old 03-07-2013, 09:51 AM   #5
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Mostly Hunt's products. Peeled whole, when I want the tomatoes to have a physical presence. Rather than diced, I break up the whole tomatoes. Crushed for most other things, because I can keep it around in place of puree and sauce. And I keep some paste, for when I need the flavor without the liquid. All of them without flavorings, (not Italian, for instance.)

A can of tomatoes is, as the old cowboys knew, one of the best refreshments in blazing hot weather.
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Old 03-07-2013, 09:51 AM   #6
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Quote:
Originally Posted by PrincessFiona60 View Post
Crushed, puree, diced, sauce, paste, Marinara...seriously, I keep it all, never know what I will want, need or have the time for. Especially this week when I didn't have my extra day for cooking. Easy to stir together a can of garbanzos and a can of diced with pepper for a quick lunch. Cook pasta and sauce with Marinara. I use Marinara with lots of meals.
So I'll put you down for no favorite

I forgot about Ro-Tel. I don't use that in sauces, but I always have a couple cans of tomatoes & chilies on hand.
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Old 03-07-2013, 09:52 AM   #7
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Quote:
Originally Posted by pacanis View Post
I'm not sure we have one labeled chopped unless I haven't noticed it, but it's probably pretty similar to one of them.
Likely diced. I have more diced than anything else. I have a tendency to eat the tomato paste out of the can...
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Old 03-07-2013, 09:54 AM   #8
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Quote:
Originally Posted by pacanis View Post
So I'll put you down for no favorite

I forgot about Ro-Tel. I don't use that in sauces, but I always have a couple cans of tomatoes & chilies on hand.
Oh yeah, can't live without Ro-Tel...and pintos. I hope I get lunch soon.
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Old 03-07-2013, 09:55 AM   #9
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I buy whole canned tomatoes. San Marzano if the price is reasonable. When I make a pasta sauce, I usually crush them in my hands. When I make pizza sauce, I puree them. I keep two sizes, 14 Oz and 28 Oz.
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Old 03-07-2013, 09:57 AM   #10
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I don't recall buying much in the way of Hunt's tomatoes. Probably because I don't like their catsup as much as Heinz ketchup
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