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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.
Interested in hearing what celebrities have to say about green? Eavesdrop on their dinner conversations on Planet Green TV's Supper Club.
