Canned tomatoes are the workhorse of any good kitchen. Affordable, versatile, they come in a few different varieties (crushed, diced, and whole), and can help you out of any recipe jam. Want a simple recipe for chana masala but don't know where to start? Let a can of whole tomatoes (& a fantastic recipe from Orangette) be your guide. Bring back part of your childhood with a simple recipe for tomato soup with roasted garlic & herbs from Fat Free Vegan. Or try something different with The Perfect Pantry's Sweet & Spicy Tomato Jam. Whether your tomatoes come from a can, a glass bottle or even a tetra pack from Trader Joe's, they deserve a rightful place in your pantry.
 
 
While the late-summer fresh tomatoes picked from your own garden can't be beat, tomatoes have a short growing season. The tomato you pick up in your grocery store after Halloween isn't going to cut it, taste-wise---unless you like the taste of cardboard in your burger. If you've got the gumption, Marisa over at Food in Jars is an expert in home preservation. She can definitely teach you a thing or two about canning your own tomatoes and how to keep your pantry well-stocked during the tomato off-season.
 
Canned tomatoes even have a benefit that their fresh brethren don't have much of: lycopene. It's the pigment that makes tomatoes bright red and medical tests have shown that it can even help prevent certain kinds of cancers. Processing tomatoes for canning causes the release of more lycopene than what is normally found in raw tomatoes. Not bad for something found in your cupboard.
 
 
April is a temperamental month. One minute it feels like summer and picnics and the next minute it's hailing outside and all you want to do is crawl under the nearest blanket. It's still a while yet before local tomatoes hit the farmer's market, so whip up this tasty sauce to help soften the blow.
 
Basic Tomato Sauce
2 tablespoons butter
2 tablespoons olive oil
1 large onion, sliced thinly
4 cloves garlic, sliced thinly
1 red pepper, sliced thinly
1 teaspoon hot dried chili flakes
1 large can of tomatoes, diced
large pinch of dried oregano
1/2 teaspoon of salt
1 tablespoon balsamic vinegar
 
Heat oil and butter in a large saucepan and add in onion, sauteeing until soft, about 3 minutes. Add in garlic, red pepper, and dried chili and cook until fragrant. Add in the can of tomatoes, oregano and the salt and simmer over medium-low heat with the lid partially on, for 15 minutes. Remove the lid for the last 10 minutes of cooking, adjusting the seasoning if necessary. Serve over spaghetti and sprinkle with Parmesan cheese.
 
[Image: Tomato canning from Food in Jars]

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