Chef's Tips
When it comes to canned tomatoes, we have all the tips, tricks, and techniques you need from some of the best chefs in the business.
Greg Baker
Chef/Owner, The Refinery, Fodder & Shine
Tuttorosso Canned Tomatoes can make a great homemade ketchup, with more nuanced flavors than the store-bought stuff. Just combine chopped onion, fennel, celery, garlic, and ginger over medium-low heat until they begin to soften and release their liquid. Then add canned tomatoes, cloves, and coriander. Once the tomatoes are soft, you can purée everything together in a blender and pass it through a fine-mesh strainer for an extra-smooth texture. Finish it off in a pot with cider vinegar and brown sugar, simmering until it thickens to your ideal consistency. (This is a great starting place for tomato-based barbecue sauces as well.)
Chad Johnson
Executive Chef, Haven, Élevage at the Epicurean Hotel
Canned tomatoes and their juice are the cornerstone of one of my favorite side dishes—a rice preparation inspired by the flavors of Cuban picadillo. The trick is cooking the rice in the liquid from a can of Tuttorosso Peeled Plum Tomatoes, which I season with a bit of cumin and cinnamon. While the rice cooks, I roast the tomatoes themselves in a high-heat oven, then chop them up. To finish, I garnish the aromatic rice and caramelized tomatoes with briny green olives, sweet raisins, and a handful of pine nuts—it's a super-simple dish with a whole lot of flavor.
Jamie Bissonnette
Co-chef/owner, Toro, Coppa, and Little Donkey
Everything in a can of tomatoes can be put to good use, including the liquid. The next time you have a can, use the juice to make tomato honey: Just combine equal parts sugar and canned tomato juice, and cook the mixture down slowly until it's thickened. You can add thyme and fresh bay leaf for an herbal twist, or throw in a jalapeño to give it some heat.
Frank Proto
Executive Chef, Barcelona Wine Bar
Braising ribs in tomato sauce can be a great change from the typical barbecue spread. I start by browning the ribs in olive oil with salt and pepper, then add chopped onion, carrot, celery, and garlic, cooking them over medium-high heat until they start to caramelize. I deglaze the pan with white wine and cook it until it's reduced by half, add some cooked pancetta, and stir in canned tomato sauce, fresh basil, grated orange rind, and red pepper flakes. I let the whole pot simmer for about 90 minutes, until the ribs are falling off the bone. Then I remove the meat and simmer the sauce until it's reduced and thickened. Serve it on top of creamy polenta or a bowl of pasta for a delicious, comforting dinner.
Jamie Bissonnette
Co-chef/owner, Toro, Coppa, and Little Donkey
There's a great Spanish dish called patatas bravas, fried potatoes served in a spiced tomato sauce. For an easy, wicked-tasty version, I make the sauce with Tuttorosso Tomatoes, smoked paprika, cayenne, and sautéed garlic.
Greg Baker
Chef/Owner, The Refinery, Fodder & Shine
Craving tomato pie in the off season? Drain one can of Diced Tomatoes in a colander for about two hours. Meanwhile, chop an onion and caramelize it with half a teaspoon of chopped fresh thyme and a pinch of salt. Drain the onion in a colander for 10 minutes, and combine the onion and tomatoes with half a teaspoon of sugar, a hefty pinch of salt, black pepper, and a quarter cup of torn basil leaves. Pour it all into a prebaked pie crust, then combine two-thirds of a cup of grated cheddar cheese and half a cup of mayonnaise and press it between two sheets of waxed paper until it matches the size of the pie shell. Transfer the flattened cheese and mayo to the surface of the pie, and bake it at 375°F for 20 to 25 minutes, until browned. Cool before serving.
Chad Johnson
Executive Chef, Haven, Élevage at the Epicurean Hotel
A Tuttorosso Tomato Paste–based glaze is a great way to deliver extra flavor to pork, chicken, or fish—just brush it on, stick your food in the oven, and you're good to go. The paste's viscosity, coupled with its natural balance of sweet and sour, makes it the perfect foundation for other flavors. Season it with fresh thyme and horseradish for a punchy addition to pork, or rub a whole chicken with a mixture of Tuttorosso Tomato Paste, black pepper, honey, and lemon juice; the glaze caramelizes in the oven and adds wonderful depth to the meat.
Francesco d'Amuri
Chef/Owner, L'Orcio Restaurant
One of my favorite Tuscan recipes, pappa al pomodoro, is one that was originally created to handle the overflow of tomatoes from the family garden. But when you can't get your hands on fresh tomatoes, know that Tuttorosso Canned Tomatoes are picked and handled at the peak of ripeness, so even after your garden is gone, you can use this recipe to re-create the magic. Sauté one teaspoon of chopped garlic in extra-virgin olive oil, and add one can of Tuttorosso Plum Tomatoes. Let the mixture simmer for 20 minutes, then add vegetable stock and cubed day-old Italian bread, stirring and adding sea salt to taste. Let it simmer for 15 minutes, occasionally stirring, so that the bread breaks down and thickens the soup. Garnish with basil, Parmigiano Reggiano, and extra-virgin olive oil.
Francesco d'Amuri
Chef/Owner, L'Orcio Restaurant
Many people assume that canned tomatoes need to be cooked for a long period of time. But when you have a great-quality product like Tuttorosso, you can use them in a quick pan sauce, like pomodoro. Just sauté a teaspoon of chopped garlic in extra-virgin olive oil over high heat, and add a can of plum tomatoes. I like to crush them with a fork right in the pan, while they're sautéing. Add sea salt to taste and a few roughly chopped fresh basil leaves. You'll know your sauce is done when the tomatoes shift from bright red to an orangey hue. Add your pasta, top it with some freshly grated Parmigiano Reggiano, and enjoy. It's so quick that it'll take you longer to boil the pasta than it will to make the sauce. How's that for simple and delicious?
Frank Proto
Executive Chef, Barcelona Wine Bar
I always reach for Tuttorosso-brand tomatoes when making one of my favorite dishes, the classic Italian bean and pasta soup pasta e fagioli. I start by sautéing garlic in extra-virgin olive oil, then adding some Tuttorosso Tomato Paste, letting it brown lightly for a rich, caramelized flavor. Then I add water, Tuttorosso Diced Tomatoes, and creamy cannellini beans. I season it all to taste with salt and pepper and cook my pasta right in the soup until it’s al dente. Serve it with a touch of Pecorino Romano, and enjoy!
Greg Baker
Chef/Owner, The Refinery, Fodder & Shine
At home, I'm not a fancy cook; I love pasta, and Tuttorosso is a great tomato for don't-need-to-fuss-with-it-much sauces. One of my favorites is spaghetti all'amatriciana. Brown some pancetta, then add a handful of thin-sliced garlic cloves and a pinch of red pepper flakes to the pan, cooking the garlic just until it starts to turn golden. Then open three cans of Peeled Plum tomatoes, crush them a bit by hand, and add them to the garlic and pancetta. Give everything a good stir, and lower the heat to the lowest setting on your stove, stirring it every five to 10 minutes for an hour and a half. When it's nearly done, cook a pound of spaghetti (per package instructions), drain it well, and add it to the sauce. Toss the pasta with chopped fresh Italian parsley, fresh oregano, and fresh basil to serve.
Jamie Bissonnette
Co-chef/owner, Toro, Coppa, and Little Donkey
I'm a huge fan of Peruvian ceviche—it's quick, simple, and incredibly flavorful. I start by marinating my fish in lime juice for about 15 minutes. Meanwhile, I purée Tuttorosso Tomatoes with fresh cilantro, charred chilies, more lime juice, and some ice. It makes a delicious leche de tigre to garnish the dish.
Frank Proto
Executive Chef, Barcelona Wine Bar
I love couscous, but when it's cooked in water, it can be a bit bland. Instead, I like to steam it in a purée of Canned Tomatoes for bright color and rich flavor. Once it's cooked, you can let it cool down and add diced raw vegetables for a satisfying salad—I'm partial to a crisp and refreshing combination of celery, cucumber, carrots, and fennel. Finish it with cilantro, scallions, and spices like cumin and coriander. It goes beautifully with grilled meats and fish.
Jamie Bissonnette
Co-chef/owner, Toro, Coppa, and Little Donkey
I love to turn canned tomatoes into a homemade tomato jam. I start by straining the tomatoes and cold-smoking them for a woodsy flavor and aroma. Then I quickly chop them up and add some sautéed shallots and a splash of soy sauce. It's a great way to get tomato flavors into sandwiches like BLTs and burgers, especially when the fresh stuff isn't in season.
Francesco d'Amuri
Chef/Owner, L'Orcio Restaurant
Adding a generous spoonful of canned diced tomatoes is a great way to enhance sauces for seafood dishes. It's a trick that really works well in spaghetti ai frutti di mare, a simple pasta dish with clams and mussels. Start by sautéing a teaspoon of chopped garlic in extra-virgin olive oil; add a handful of clams, a handful of mussels, and half a cup of dry white wine; and toss in some freshly chopped parsley, a dash of red pepper flakes, and freshly ground black pepper. Then add about half a cup of Tuttorosso Diced Tomatoes, including the liquid in the can. Cover your pan and let the liquid simmer for about five minutes to steam the shellfish. Once the clams and mussels have opened, your sauce is ready. I recommend cooking your pasta al dente, so you can let it finish cooking in the sauce.
Frank Proto
Executive Chef, Barcelona Wine Bar
For a quick and easy salsa, especially in colder months, when tomatoes aren't in season, a can of Tuttorosso Diced Tomatoes can be a lifesaver. I like to toss them with onion, garlic, cilantro, fresh lime juice, and a sprinkle of chipotle chili powder. Season it to taste with salt and pepper, give it a good stir, and voilà: a crowd-pleasing dip that's ready in a matter of minutes.
Greg Baker
Chef/Owner, The Refinery, Fodder & Shine
A savory tomato sorbet may sound strange, but it can be a wonderful way to introduce new flavors and textures to your favorite dishes, like a fresh tomato salad. To make roughly a quart of sorbet, use a blender to purée one can of Peeled Plum tomatoes with one tablespoon of red wine vinegar, one tablespoon of olive oil, and a pinch of salt and pepper. Strain the mixture and transfer it to an ice cream maker to freeze. You'll want to keep it in the freezer in a covered container until it's solid (about an hour). Slice a few ripe heirloom tomatoes, drizzle them with fruity olive oil and some red wine vinegar, and finish it with black pepper, flaked salt, torn basil, and two scoops of the sorbet.
Francesco d'Amuri
Chef/Owner, L'Orcio Restaurant
Canned tomatoes are great in more than just cooked dishes—they're a standout in a homemade Bloody Mary mix, too. I skip the store-bought tomato juice and go straight for a quality canned tomato, which guarantees better flavor and a really nice, dense consistency—Tuttorosso Plum Tomatoes make a great base. Process them in the blender and spike them with a tablespoon of horseradish, the juice of half a lemon, three-quarters of a tablespoon of balsamic vinegar, and, if you have a juicer, the juice of two celery stalks. No juicer? Celery salt will do in a pinch. Add sea salt to taste, mix it well, and you're just a shot of vodka away from a flavor-packed Bloody Mary.
Techniques
No matter how you slice it, canned tomatoes are one versatile ingredient. Here are innovative ways you can make this pantry staple shine, plus a few other techniques to add to your arsenal.
Recipes
It goes without saying that every great recipe starts with great ingredients. The following recipes make these great ingredients—including Tuttorosso Canned Tomatoes—the star.