Tomatoes: A Buying Guide
Six forms of processed tomato sit on most supermarket shelves, and each does something different to a dish. Most home cooks pick whichever is in the cupboard. This guide covers which one to reach for and why.
Whole peeled tomatoes packed in juice. Less processed than chopped - the cells are more intact, so they break down more slowly and give you more control over final texture.
Pre-diced and packed in juice. The cutting releases more liquid and breaks down the cell walls, so they cook faster and give a more sauce-like result. The most processed of the tinned options - can turn watery if rushed.
Sieved raw tomatoes - no seeds, no skin, no added liquid. Closer to fresh tomato in flavour than tinned. More delicate than tinned whole or chopped, and thinner in consistency until reduced.
Cooked and concentrated tomato paste - around 3x the intensity of tinned tomatoes. Used in small quantities as a flavour base rather than a sauce component. Easily burns if added carelessly.
Often labelled "double concentrate" - even more reduced than standard purée. A small amount goes a long way. Very easy to over-use and make a dish taste metallic.
Only worth cooking with when properly ripe - out-of-season fresh tomatoes are often worse than good tinned. At their best in summer. Remove the skins before adding to cooked dishes.
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