1 can (28 oz) whole peeled tomatoes, 5 tbsp unsalted butter, 1 onion (peeled and halved), and salt.
Pour them into a bowl and squish with your hands for a rustic, chunky texture—perfect for classic Italian sauces. Recipes Using Whole Peeled Tomatoes
"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 1 can (28 oz) whole peeled tomatoes, 5
This legendary recipe is famous for its simplicity and rich, velvety mouthfeel. Iconic Recipes 1
Snip the tomatoes directly inside the can to create quick, uneven chunks without the mess of a cutting board.
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
