© Hemera / Thinkstock-
Asparagus is one of the spring season's most celebrated vegetables.More>> Asparagus is one of the spring season's most celebrated vegetables.More>> A dozen things to eat and see in Maui, from globally-influenced dining at Amasia to a hundred-year-old bakery and off-the-tourist-beat ramen.More>> A dozen things to eat and see in Maui, from globally-influenced dining at Amasia to a hundred-year-old bakery and off-the-tourist-beat ramen.More>> The curious soul of San Francisco's steam beer -- brilliantly clear, deep amber in color, and capped by a bone-white head of foam.More>> The curious soul of San Francisco's steam beer -- brilliantly clear, deep amber in color, and capped by a bone-white head of foam.More>> The humble, hearty oat deserves a closer look.More>> The humble, hearty oat deserves a closer look.More>> Garlic has an almost mystical quality.More>> Garlic has an almost mystical quality.More>> The best dishes, grandest places, and most colorful culinary history. The heritage of Big Easy dining is alive, well, and thriving.More>> The best dishes, grandest places, and most colorful culinary history. The heritage of Big Easy dining is alive, well, and thriving.More>> Perfect for breakfast, lunch, dinner or dessert, the egg is one of nature's perfect foods.More>> Perfect for breakfast, lunch, dinner or dessert, the egg is one of nature's perfect foods.More>> A basket full of sugary factory-made treats has become a beloved American tradition.More>> A basket full of sugary factory-made treats has become a beloved American tradition.More>> Where to eat, what to do, and where to stay when visiting Chengdu, China.More>> Where to eat, what to do, and where to stay when visiting Chengdu, China.More>> Maple syrup is delicious in just about everything.More>> Maple syrup is delicious in just about everything.
More>>
-
Check here for the full archive of recipe collections.More>> Check here for the full archive of recipe collections.More>> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More>> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More>> Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More>> Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More>> From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.More>> Pick your cut, your seasoning and your cooking method and chow down! Click through for recipes and info.More>> From a can or fresh off the vine, tomatoes are a staunchly dependable staple at every meal. Click through for recipes.More>> There's a reason why chocolate is synonymous with romance -- it's rich, sweet and the perfect ingredient for dessert for two.More>> Perfect for a potluck, picnic or simple supper side dish, beans are a nutritious, tasty and cost-effective staple for any pantry.More>> Perfect for a potluck, picnic or simple supper side dish, beans are a nutritious, tasty and cost-effective staple for any pantry.More>>
-
Try these Ingredient Substitutions when you're in a bind!More>> Try these Ingredient Substitutions when you're in a bind!More>> Simple solutions for healthier cooking.More>> Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More>> A pinch of this, a dab of that... click here for a printable conversion chart.More>> Keep this posted on your refrigerator for easy reference! More>> Money saving ideas to bet on.More>> What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More>>
By Tyla Fowler
In summer, I long for nothing more than tomatoes, unadorned, ripe, and juicy. Lingering over the final panzanella of the season, I wonder how I'll survive without the fruit that has sustained me through summer.
But as the heirlooms disappear from the market and the air turns cool and crisp, my cravings begin to change. Tomatoes are still on my mind, but instead of picking up fresh ones from the market, I stock my pantry with cans of San Marzanos in anticipation of the countless evenings I will return home desiring nothing more than tomatoey goodness to coat my bones and fortify me against autumn and winter winds.
It was just over two years ago during my first New York winter that I discovered the joy that is canned tomatoes.
I stumbled upon Marcella Hazan's so-simple-it-can't-possibly-be-good recipe for tomato sauce — canned tomatoes simmered with butter and onion — which is in fact so delicious that I devoured it and then made it again two days later. I knew that if butter and onion could transform the tomatoes so magically the possibilities were endless.
Myriad variations of that simple, canned tomato-based pasta sauce graced my table (and my freezer) that winter. Anchovies and capers. Mushrooms and parsley. Chickpeas and onions. Ground beef, pork, and veal.
From there, I moved on to even more exciting prospects: tomato sauce for innumerable pizzas, creamy tomato soups, and my personal favorite, the Middle Eastern dish shakshuka, where eggs are poached in a savory spiced tomato sauce.
Unlike fresh tomatoes, which are delicious in season but even in summer can't always be counted on for consistency of texture and flavor, canned tomatoes are staunchly dependable.
They're grown for flavor, picked at the height of ripeness, and perfectly preserved so that their flavor can be brought out at any time of year. (Even in summer: why would you waste the brightness of a beautiful farmers' market tomato on a long-simmered sauce?)
And unlike fresh tomatoes, high-quality canned tomatoes are always available – always there to save the day when I open the cabinets to figure out what to make for dinner.
It would be unfair for me to call them a staple. Canned tomatoes are a pillar of my pantry.
Tyla Fowler is a freelance writer based in New York City.
