How Michael Symon Cooks With Tomatoes All Year Round - Tasting Table

""High quality" is the magic phrase because when it comes to canned tomato brands, they are not all created equal. Many chefs swear by Italian imported San Marzanos, which are prized for their naturally sweet flavor, low acidity, and meaty texture. But any brand that prioritizes simple ingredients - tomatoes, tomato juice, maybe a touch of salt - is worth keeping on hand."

""Say you sautéed some onions and garlic, and then you deglaze the pan with a little bit of white wine, and then a fish stock, a vegetable stock, a chicken stock, and then fortified that with the crushed tomatoes, especially the fire roasted ones. Then, you bring that up to a simmer, and once it's simmering, you could gently throw the fish in and let it poach in there.""

High-quality canned tomatoes provide reliable flavor and texture when fresh tomatoes are out of season. San Marzano varieties offer natural sweetness, low acidity, and a meaty texture. Preferred canned products use simple ingredients: tomatoes, tomato juice, and possibly salt. The acidity in canned tomatoes helps poach fish by firming the flesh while keeping it flaky and tender. A recommended method: sauté onions and garlic, deglaze with white wine, add stock and crushed or fire-roasted tomatoes, bring to a simmer, and gently poach the fish. Canned tomato paste and whole tomatoes are pantry essentials. Ragù alla Bolognese centers on meat, aromatics, wine, tomato, and milk.

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