"Squeegee" the juice out with your fingers, then dice on a board for uniform pieces in dishes like chili or salsas. Iconic Recipes 1. Marcella Hazan’s 3-Ingredient Tomato Sauce
You can transform a single can into any other tomato product based on your recipe's needs:
Pour them into a bowl and squish with your hands for a rustic, chunky texture—perfect for classic Italian sauces.
This legendary recipe is famous for its simplicity and rich, velvety mouthfeel.
Whole peeled tomatoes are the "gold standard" for canned tomato products because they are the least processed, offering superior flavor and ultimate versatility. Unlike diced tomatoes, they aren't treated with calcium chloride (a firming agent), allowing them to break down easily into a smooth, velvety sauce during cooking. Master Guide: Handling Whole Peeled Tomatoes
Use an immersion blender or food processor to create a smooth base for vodka sauce or soup.
Snip the tomatoes directly inside the can to create quick, uneven chunks without the mess of a cutting board.
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