Canned tomatoes: a pantry staple, a culinary cornerstone, and a seemingly simple ingredient. But behind that unassuming can lies a world of variety and a crucial decision for chefs aiming to elevate their dishes. The humble canned tomato can make or break a sauce, a soup, or a stew. So, what canned tomatoes do professional chefs reach for? The answer, as with most things in the culinary world, is nuanced and depends heavily on the application.
Understanding the World of Canned Tomatoes
Before diving into specific brands, it’s essential to grasp the different types of canned tomatoes available. Each type boasts distinct characteristics that lend themselves better to certain culinary creations. The acidity, sweetness, texture, and overall flavor profile all play a crucial role.
Whole Peeled Tomatoes
Often packed in tomato juice or puree, these are the most versatile option. Chefs often use whole peeled tomatoes as a base for sauces, soups, and braises. They offer the greatest control over texture, allowing chefs to crush, chop, or puree them to their desired consistency.
Diced Tomatoes
These are pre-cut into small pieces, offering convenience and saving prep time. However, it’s important to consider the added calcium chloride, which helps them retain their shape during the canning process. This can impact the sauce’s ability to reduce properly.
Crushed Tomatoes
As the name suggests, these tomatoes are coarsely crushed. They provide a rustic texture and are ideal for chunky sauces or dishes where a less refined consistency is desired. The flavor tends to be brighter and more intense than that of whole peeled tomatoes.
Tomato Puree
A smooth, thick sauce made from cooked and strained tomatoes. It adds body and depth to sauces and soups. Chefs often use it as a base for tomato paste or as a flavor enhancer in various dishes.
Tomato Paste
A highly concentrated tomato product, offering intense tomato flavor and thickening properties. It’s often used sparingly to add richness and umami to sauces, stews, and braises. A little goes a long way!
Tomato Sauce
A pre-made sauce, typically seasoned with herbs and spices. While convenient, chefs often prefer to make their own sauces from scratch to have complete control over the flavor profile. However, it can be a useful base in time-constrained situations.
Key Factors Chefs Consider When Choosing Canned Tomatoes
Chefs don’t just grab any can off the shelf. They consider several critical factors to ensure the best possible outcome for their dishes.
Tomato Variety
The variety of tomato used significantly impacts the final flavor. San Marzano tomatoes, known for their sweetness, low acidity, and meaty texture, are widely considered the gold standard. However, other varieties, like Roma tomatoes, can also produce excellent results, especially when grown and processed well.
The Canning Process
The canning process itself plays a crucial role in the quality of the final product. Look for tomatoes that are processed quickly and efficiently to preserve their natural flavor and nutrients. Avoid cans with dents, bulges, or rust, as these can indicate spoilage.
Ingredients
Always scrutinize the ingredient list. Ideally, canned tomatoes should contain only tomatoes, tomato juice (or puree), and perhaps a touch of salt. Avoid brands that add unnecessary sugar, citric acid (unless naturally derived), or other artificial additives.
Acidity Level
The acidity level of canned tomatoes can affect the overall balance of a dish. San Marzano tomatoes are naturally lower in acidity, making them ideal for dishes where a sweeter, milder flavor is desired. Higher acidity tomatoes may require a touch of sugar or baking soda to balance the flavor.
The Packer
Established canneries often have rigorous quality control measures in place. Some regions are known for producing superior canned tomatoes. Researching the packer can provide valuable insights into the quality and consistency of the product.
Popular Canned Tomato Brands Used by Chefs
While personal preferences vary, several brands consistently appear in professional kitchens.
San Marzano DOP
These are considered the pinnacle of canned tomatoes. Grown in the Agro Sarnese-Nocerino region of Italy and bearing the DOP (Denominazione di Origine Protetta) seal, they guarantee authenticity and quality. Their sweet, low-acid flavor and firm texture make them ideal for classic Italian sauces. They are typically more expensive but worth the investment for special dishes.
Alta Cucina
A popular choice among chefs, Alta Cucina canned tomatoes are known for their consistent quality and flavor. They use California-grown tomatoes and a careful canning process to preserve their natural sweetness and acidity.
Cento
Cento offers a range of Italian food products, including San Marzano tomatoes. Their tomatoes are generally of good quality and offer a more affordable alternative to some of the higher-end brands.
Muir Glen
An organic option, Muir Glen canned tomatoes are grown and processed in California. They offer a variety of styles, including whole peeled, diced, and crushed. Their commitment to organic farming practices makes them a popular choice for chefs who prioritize sustainability.
Red Gold
A widely available and budget-friendly option, Red Gold canned tomatoes are a reliable choice for everyday cooking. They offer a range of styles and are generally consistent in quality.
How Chefs Utilize Different Types of Canned Tomatoes in Recipes
Understanding how chefs utilize various types of canned tomatoes can offer valuable insights into selecting the right product for your needs.
Sauce-Making Mastery
For classic tomato sauces, chefs often start with whole peeled San Marzano tomatoes. These are gently crushed by hand or with a food mill to achieve the desired consistency. The sauce is then simmered slowly to develop a rich, complex flavor. Some chefs prefer using crushed tomatoes for a chunkier, more rustic sauce. Tomato paste is often added in small amounts to deepen the tomato flavor and add body.
Soup Sensations
Canned tomatoes form the base of countless soups. Whole peeled or crushed tomatoes are commonly used, depending on the desired texture. Tomato puree can add smoothness and body to creamy tomato soups. Diced tomatoes can provide a pleasant textural element.
Stew Staples
In stews and braises, canned tomatoes contribute acidity, sweetness, and moisture. Whole peeled tomatoes are often preferred, as they can be broken down during the cooking process. The acidity of the tomatoes helps to tenderize tough cuts of meat.
Pizza Perfection
For pizza sauce, chefs often use a simple combination of crushed tomatoes, olive oil, garlic, and herbs. The tomatoes should be of high quality and have a bright, fresh flavor. San Marzano tomatoes are a popular choice for Neapolitan-style pizzas.
Beyond the Basics: Creative Culinary Applications
Canned tomatoes aren’t just for sauces and soups. Chefs use them in creative ways to add flavor and moisture to a variety of dishes. They can be used in chili, salsa, shakshuka, and even as a base for certain cocktails.
Tips for Working with Canned Tomatoes Like a Pro
Even with the best canned tomatoes, a few techniques can help you achieve optimal results.
Drain the Tomatoes
If using whole peeled tomatoes, drain them well before crushing or chopping. This will help to prevent the sauce from becoming too watery. Reserve the tomato juice or puree for adding back in later if needed.
Adjust Acidity
Taste the tomatoes before using them and adjust the acidity as needed. If the tomatoes are too acidic, add a pinch of sugar or baking soda to balance the flavor.
Simmer Slowly
When making sauces or soups, simmer the tomatoes slowly over low heat to develop a rich, complex flavor. Avoid boiling the tomatoes, as this can make them bitter.
Don’t Overcook
Overcooking canned tomatoes can result in a metallic or tinny flavor. Cook them just long enough to develop the desired flavor and consistency.
Season Generously
Don’t be afraid to season canned tomatoes generously with salt, pepper, herbs, and spices. These ingredients will help to bring out the natural flavors of the tomatoes.
Consider Roasting
Roasting canned tomatoes before using them can intensify their flavor and add a smoky note. Simply spread the tomatoes on a baking sheet and roast them in a hot oven until they are slightly caramelized.
Storing Canned Tomatoes Properly
Proper storage is crucial to maintain the quality and safety of canned tomatoes.
Unopened Cans
Unopened cans of tomatoes should be stored in a cool, dry place away from direct sunlight and extreme temperatures. Properly stored canned tomatoes can last for several years. Always check the “best by” date on the can.
Opened Cans
Once opened, canned tomatoes should be transferred to an airtight container and refrigerated immediately. They should be used within a few days to prevent spoilage. Avoid storing opened cans in the refrigerator, as the metal can react with the acidity of the tomatoes.
The Future of Canned Tomatoes: Trends and Innovations
The world of canned tomatoes is constantly evolving, with new trends and innovations emerging all the time.
Sustainable Packaging
Consumers are increasingly demanding sustainable packaging options. Canneries are responding by exploring alternatives to traditional steel cans, such as glass jars and Tetra Paks.
Heirloom Varieties
Some canneries are experimenting with canning heirloom tomato varieties, offering unique flavor profiles and textures.
Ready-to-Use Products
The demand for convenient, ready-to-use products is growing. Canneries are developing pre-seasoned sauces, soups, and stews that can be heated and served in minutes.
Focus on Flavor
There’s a renewed focus on flavor, with canneries using innovative techniques to preserve the natural sweetness and acidity of tomatoes. This includes optimizing the canning process and selecting the best tomato varieties.
Ultimately, the best canned tomatoes for a chef are those that consistently deliver the desired flavor, texture, and quality for their specific culinary applications. By understanding the different types of canned tomatoes, the key factors to consider when choosing them, and the techniques for working with them, both professional chefs and home cooks can elevate their dishes to new heights. The magic of canned tomatoes lies not just in their convenience, but in their potential to unlock a world of flavor.
What are the key differences between different types of canned tomatoes (e.g., whole peeled, diced, crushed)?
Whole peeled tomatoes are generally considered the highest quality, often packed in tomato juice or purée. They offer the most versatility, allowing chefs to control the final texture and size in a dish. Diced tomatoes are pre-cut and sometimes contain calcium chloride to maintain their shape, making them convenient but potentially altering the natural flavor slightly. Crushed tomatoes provide a semi-smooth consistency, ideal for sauces where a rustic texture is desired without extensive cooking time.
The best choice depends on the intended use. For slow-cooked sauces or dishes where the tomato flavor should shine, whole peeled are preferred. Diced are suitable for salsas or quick pasta sauces where convenience is key. Crushed tomatoes offer a middle ground, perfect for stews or soups where a textured tomato base is desired.
What factors do professional chefs consider when selecting canned tomatoes?
Chefs prioritize flavor, acidity, and consistency when choosing canned tomatoes. They seek tomatoes with a bright, fresh tomato taste that complements other ingredients without being overly acidic. Consistent texture across different cans and brands is also crucial for maintaining recipe standards. They often look for San Marzano or San Marzano-style tomatoes known for their sweetness and low acidity, but are equally aware that high-quality non-San Marzano options exist.
Beyond flavor and texture, chefs also consider the packing liquid (juice vs. purée) and the presence of added ingredients like salt or calcium chloride. They might opt for tomatoes packed in juice for a cleaner flavor or those packed in purée for added thickness. The level of salt and other additives influences how the tomatoes will affect the overall seasoning of the dish, allowing the chef to make informed adjustments as needed.
How important is the brand of canned tomatoes to a chef?
Brand reputation and consistency are significant factors for professional chefs. Established brands often have rigorous quality control measures, ensuring a consistent product year after year. This consistency is vital for maintaining recipe integrity and customer satisfaction. Chefs often develop trusted relationships with certain brands, knowing they can rely on the quality and taste.
However, chefs are also open to experimenting with lesser-known brands, especially those that source tomatoes from specific regions or use particular processing methods. They might conduct taste tests and compare different brands side-by-side to determine which best suits their needs. While brand loyalty exists, chefs are ultimately driven by the quality and flavor profile of the tomatoes, regardless of the name on the can.
Are San Marzano tomatoes always the best choice for every dish?
San Marzano tomatoes are highly regarded for their sweet flavor, low acidity, and meaty texture, making them an excellent choice for many dishes. They are particularly well-suited for simple sauces where the tomato flavor is the star, allowing their inherent qualities to shine. Their relatively dry flesh also reduces cooking time when preparing sauces.
However, San Marzano tomatoes are not necessarily the best option for every application. In dishes with complex flavor profiles or those requiring a higher level of acidity, other types of canned tomatoes might be more suitable. Furthermore, authentic San Marzano tomatoes can be expensive, and less costly alternatives can often deliver comparable results in certain recipes, particularly when other ingredients mask the subtleties of the San Marzano flavor.
What is the role of acidity in canned tomatoes, and how do chefs manage it?
Acidity in canned tomatoes contributes to their overall flavor profile, providing a tangy counterpoint to sweetness. While some acidity is desirable for balance, excessive acidity can make a dish taste sour or unpleasant. Chefs need to be aware of the acidity level in their canned tomatoes and how it will impact the final product.
To manage acidity, chefs employ several techniques. They might add a pinch of sugar to balance the flavors, or they could use alkaline ingredients like baking soda (sparingly) to neutralize some of the acid. Another approach is to choose canned tomatoes with inherently lower acidity, such as San Marzano varieties, or to blend different types of tomatoes to achieve the desired balance.
How do chefs use canned tomatoes in sauces, soups, and stews?
In sauces, chefs often start with whole peeled tomatoes, crushing or puréeing them to achieve the desired consistency. They may sauté aromatic vegetables like onions, garlic, and herbs before adding the tomatoes, allowing the flavors to meld and deepen. The sauce is then simmered for varying lengths of time, depending on the recipe, to develop its complexity and thickness.
For soups and stews, canned tomatoes provide a flavorful and convenient base. Chefs might use diced or crushed tomatoes, depending on the desired texture. They often combine the tomatoes with other vegetables, broths, and proteins, simmering the mixture until the ingredients are tender and the flavors have melded. The acidity of the tomatoes also helps to break down tough ingredients over time.
What are some common mistakes to avoid when using canned tomatoes?
One common mistake is overcooking canned tomatoes, which can lead to a bitter or metallic taste. It’s important to simmer sauces gently and avoid high heat, allowing the flavors to develop without scorching. Another mistake is neglecting to taste and season properly. Canned tomatoes can vary in salt content and acidity, so it’s essential to adjust the seasoning to achieve the desired balance.
Another oversight is not draining excess liquid before adding diced tomatoes to certain recipes, particularly those where a drier consistency is desired. Using low-quality canned tomatoes can also significantly impact the final flavor of the dish. Always opt for reputable brands or those known for their superior taste and texture. Finally, failing to consider the type of canned tomato appropriate for the intended purpose will result in a less than optimum dish.