What’s the difference between diced, crushed, pureed and other types of canned tomatoes? - most popular restaurant pasta dishes

Question: What's the difference between cutting blocks, crushing, curling and other types of canned tomatoes: when we don't have time to cut tomatoes from scratch-or when winter --
The seasoned tomatoes in the grocery store are more like tough light pink than juicy red-we rely on canned tomatoes that have been processed and packaged.
While you don't want to use them when making fresh gallde gallo or bruschetta, they are perfect for cooking.
In fact, canned tomatoes are a rare situation where in some uses-in making sauces or other cooking applications-canned versions of fruits or vegetables are actually more popular than fresh versions. Even high-
The end restaurant will use high-quality canned tomatoes in cooked food sauces, which cannot be said for canned vegetables such as corn, peas, mung beans.
That is to say, it is not shameful to use canned tomatoes when cooking.
There are a lot of different types of canned tomatoes, so we 'd like to see a few of the most common ones and what they are usually used.
While there are really no rules, it's better to use what is required in the recipe, especially when you make it for the first time.
If you replace or make something without a recipe, think about what is appropriate in size, texture, and flavor.
Fully peeled tomatoes: one of the most popular ways to hold a tomato can, but not necessarily the final use of the whole form.
They can be further chopped or cut into pieces for use in recipes.
Stewed Tomatoes: once, these tomatoes were used as side dishes, although this is no longer as common as before.
Stew, lasagna, pasta and soup are all needed.
Tomato Ding: classic canned tomato products, tomato Ding is the place where you usually use fresh tomato Ding.
Soup, stews, peppers, etc.
Crushed Tomatoes: smaller than chopped tomatoes, but not necessarily smooth, mixed in a futon manner.
If you use these instead of cutting in recipes that need to be cut, it makes the dish too sour.
Ketchup: Don't be confused with pasta sauce, which usually contains other vegetables and is sold as a finished product.
Tomato sauce is thinner than tomato sauce and is often seasoned.
It is used as the basis for many other sauces.
Tomato sauce: a very thick liquid, though not as thick as a paste.
Made with cooked tomatoes.
Tomato sauce: The most concentrated canned tomato product.
It was cooked for several hours to reduce the liquid content.
This is a thick paste (hence the name), a bit far away.
Since it is often used in small quantities, you may only need one or three tablespoons in the recipe.
If you still have anything left in the jar, there is a neat video tip on our YouTube channel that tells you how to distribute and freeze the rest.
Other tips:-keep an eye out for the seasoning version (garlic, basil, etc ).
) Added flavor of spices and herbs.
Most recipes assume that the required canned tomatoes do not add spices unless otherwise stated.
-If you use canned tomatoes with "no salt", you can customize the salt content according to your own taste.
But again, recipes tend to assume that you're using a standard canned tomato with salt in it.
In order to get the best flavor, you may have to adjust the level of the salt to get it to where it is needed. —We Can Help!
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