Cocktail Recipes, Spirits, and Local Bars

The Canned Tomato Taste Test Slideshow

The Canned Tomato Taste Test Slideshow

Jane Bruce

Average Score: 66.9/100

Price: $3.29 for 35 ounces ($0.09 per ounce)

Though this claims to be a "product of Italy," that doesn't do anything for the flavor, which editors commented was "very processed" and "chemical" in nature. The tomatoes' "mushy" texture didn't help matters either; all in all, a very poor showing.

#11 — Cento

Jane Bruce

Average Score: 66.9/100

Price: $3.29 for 35 ounces ($0.09 per ounce)

Though this claims to be a "product of Italy," that doesn't do anything for the flavor, which editors commented was "very processed" and "chemical" in nature. The tomatoes' "mushy" texture didn't help matters either; all in all, a very poor showing.

#10 — Del Monte

Jane Bruce

Average Score: 67.5/100

Price: $2.69 for 28 ounces ($0.10 per ounce)

This American brand was lambasted for its unnatural flavor; one editor complained that it tasted of chlorine, which is unsurprising since many American brands use calcium chloride to help retain texture when cooked. However, the "big and messy plum[s]" contained within probably wouldn't have held up too well to cooking anyway.

#9 — Luigi Vitelli

Jane Bruce

Average Score: 70.6/100

Price: $2.19 for 28 ounces ($0.08 per ounce)

These were acceptable from a textural standpoint, but flavor wise, these tomatoes weren't great. These "large dark plum[s]" were "very juicy, but bland" and had a "very dull flavor." Leave these on the shelf.

#8 — Rega Rega

Jane Bruce

Average Score: 72.9/100

Price: $3.99 for 28 ounces ($0.14 per ounce)

A brand of D.O.P. tomatoes from the Sarnese-Nocerino area of Italy that made a mediocre showing. These "partly peeled, huge plum[s]" have a "mushy" texture and "no standout flavor." That's disappointing because at $0.14 per ounce, it's on the pricier end of our test suite. Not worth the money.

#7 — Muir Glen

Average Score: 73.0/100

Price: $3.59 for 28 ounces ($0.13 per ounce)

We were actually expecting a better showing for this popular, premium American brand, but these "plum shaped" tomatoes' "acidic and tangy" flavor didn't sit well with our editors, and their texture, which was "too mushy" meant that this brand scored in the middle of the pack.

#6 — San Marzano

Average Score: 75.5/100

Price: $3.99 for 28 ounces ($0.14 per ounce)

The San Marzano brand, with its illustrated, elongated red tomatoes on a white background, has become nearly synonymous with "authentic" Italian home cooking, but these aren't Italian at all. They're American-grown, and they don't have the characteristic elongated San Marzano varietal shape; instead, they're round. Although one editor said that he "enjoyed eating it all on its own," others weren't quite convinced. They thought the tomatoes were "watery and bland," that they had a "stewed taste," and were "a bit mushy inside."

#5 — Tuttorosso

Jane Bruce

Average Score: 75.6/100

Price: $1.69 for 28 ounces ($0.06 per ounce)

These tomatoes were considered "firm" relative to the others, and these "full tomatoes that aren't soggy are good enough to eat alone" wrote one editor. They're "very juicy" with "good structural integrity" wrote another editor. If you're looking for a firm, round tomato with decent flavor, this might be it.

#4 — Vantia

Jane Bruce

Average Score: 79.1/100

Price: $4.99 for 35 ounces ($0.14 per ounce)

Another imported Italian brand, Vantia's "elongated plum shape" tomatoes did well thanks to "very meaty" texture and juiciness. One editor even went so far as to write, "Great balance across the board; now this I imagine in grandma's sauce."

#3 — Hunt's

Jane Bruce

Average Score: 79.4/100

Price: $2.69 for 28 ounces ($0.10 per ounce)

These "small round tomatoes" have "good tomato flavor" and "good sweet-sharp balance" with a "meaty" and "firm" texture. A good all-purpose canned tomato.

#2 — Ciao

Jane Bruce

Average Score: 81.3/100

Price: $3.99 for 28 ounces ($0.14 per ounce)

These "small dark plum[s]" that "taste like [they] could go right into sauce" are D.O.P. from the Sarnese-Nocerino area of Italy. "It almost tastes like a homemade sauce in and of itself," wrote one editor. If you're looking for a "sweet, meaty" tomato with "perfect tang and sweet balance" this is the one to look for. It's worth every penny.

#1 — Sclafani

Jane Bruce

Average Score: 82.9/100

Price: $2.59 for 28 ounces ($0.09 per ounce)

"Great texture" and "nice balance" with the right amount of salt and a fresh flavor (as close as canned gets to fresh, at least) helps Sclafani cinch the win.

Recipe: Basic Tomato Sauce

Colman Andrews

Recipe: Bucatini alla Matriciana

This is a very important dish in Italian cuisine. It gives you a taste of pork from the guanciale, a shot of salt from the pecorino, and a touch of acid from the tomato. It is the quintessential example of a perfect combination that should never be altered.

— Mark Vetri

Click here to see the Bucatini alla Matriciana Recipe.

Recipe: Farro with Chicken and Chanterelle Ragù

Recipe: Chicken and Smoked Sausage Jambalaya

Recipe: Pollo alla Cacciatora

Recipe: Bobby Flay's Spaghetti and Meatballs

Recipe: Spanish-Inspired Wild Rice, Chicken, and Chorizo Casserole

Recipe: Cannelloni di Carne


5 Ways to Make Out-of-Season Tomatoes Taste Better

We've said it before, and we'll say it again:
no out-of-season, grocery store fruit or vegetable is as disappointing as a mealy, watery, tasteless tomato. Even now, as we bite into fresh, sun-soaked farmers' market heirlooms, we dread the days of encountering insipid slices on burgers and sad whitish-pink wedges in salads. But sometimes, you have no choice but to make due with less-than-ideal tomatoes. We asked our Test Kitchen to weigh in on how to doctor up your tasteless toms, from slow-roasting them to using another fruit to turn up the tomato flavor.


5 Ways to Make Out-of-Season Tomatoes Taste Better

We've said it before, and we'll say it again:
no out-of-season, grocery store fruit or vegetable is as disappointing as a mealy, watery, tasteless tomato. Even now, as we bite into fresh, sun-soaked farmers' market heirlooms, we dread the days of encountering insipid slices on burgers and sad whitish-pink wedges in salads. But sometimes, you have no choice but to make due with less-than-ideal tomatoes. We asked our Test Kitchen to weigh in on how to doctor up your tasteless toms, from slow-roasting them to using another fruit to turn up the tomato flavor.


5 Ways to Make Out-of-Season Tomatoes Taste Better

We've said it before, and we'll say it again:
no out-of-season, grocery store fruit or vegetable is as disappointing as a mealy, watery, tasteless tomato. Even now, as we bite into fresh, sun-soaked farmers' market heirlooms, we dread the days of encountering insipid slices on burgers and sad whitish-pink wedges in salads. But sometimes, you have no choice but to make due with less-than-ideal tomatoes. We asked our Test Kitchen to weigh in on how to doctor up your tasteless toms, from slow-roasting them to using another fruit to turn up the tomato flavor.


5 Ways to Make Out-of-Season Tomatoes Taste Better

We've said it before, and we'll say it again:
no out-of-season, grocery store fruit or vegetable is as disappointing as a mealy, watery, tasteless tomato. Even now, as we bite into fresh, sun-soaked farmers' market heirlooms, we dread the days of encountering insipid slices on burgers and sad whitish-pink wedges in salads. But sometimes, you have no choice but to make due with less-than-ideal tomatoes. We asked our Test Kitchen to weigh in on how to doctor up your tasteless toms, from slow-roasting them to using another fruit to turn up the tomato flavor.


5 Ways to Make Out-of-Season Tomatoes Taste Better

We've said it before, and we'll say it again:
no out-of-season, grocery store fruit or vegetable is as disappointing as a mealy, watery, tasteless tomato. Even now, as we bite into fresh, sun-soaked farmers' market heirlooms, we dread the days of encountering insipid slices on burgers and sad whitish-pink wedges in salads. But sometimes, you have no choice but to make due with less-than-ideal tomatoes. We asked our Test Kitchen to weigh in on how to doctor up your tasteless toms, from slow-roasting them to using another fruit to turn up the tomato flavor.


5 Ways to Make Out-of-Season Tomatoes Taste Better

We've said it before, and we'll say it again:
no out-of-season, grocery store fruit or vegetable is as disappointing as a mealy, watery, tasteless tomato. Even now, as we bite into fresh, sun-soaked farmers' market heirlooms, we dread the days of encountering insipid slices on burgers and sad whitish-pink wedges in salads. But sometimes, you have no choice but to make due with less-than-ideal tomatoes. We asked our Test Kitchen to weigh in on how to doctor up your tasteless toms, from slow-roasting them to using another fruit to turn up the tomato flavor.


5 Ways to Make Out-of-Season Tomatoes Taste Better

We've said it before, and we'll say it again:
no out-of-season, grocery store fruit or vegetable is as disappointing as a mealy, watery, tasteless tomato. Even now, as we bite into fresh, sun-soaked farmers' market heirlooms, we dread the days of encountering insipid slices on burgers and sad whitish-pink wedges in salads. But sometimes, you have no choice but to make due with less-than-ideal tomatoes. We asked our Test Kitchen to weigh in on how to doctor up your tasteless toms, from slow-roasting them to using another fruit to turn up the tomato flavor.


5 Ways to Make Out-of-Season Tomatoes Taste Better

We've said it before, and we'll say it again:
no out-of-season, grocery store fruit or vegetable is as disappointing as a mealy, watery, tasteless tomato. Even now, as we bite into fresh, sun-soaked farmers' market heirlooms, we dread the days of encountering insipid slices on burgers and sad whitish-pink wedges in salads. But sometimes, you have no choice but to make due with less-than-ideal tomatoes. We asked our Test Kitchen to weigh in on how to doctor up your tasteless toms, from slow-roasting them to using another fruit to turn up the tomato flavor.


5 Ways to Make Out-of-Season Tomatoes Taste Better

We've said it before, and we'll say it again:
no out-of-season, grocery store fruit or vegetable is as disappointing as a mealy, watery, tasteless tomato. Even now, as we bite into fresh, sun-soaked farmers' market heirlooms, we dread the days of encountering insipid slices on burgers and sad whitish-pink wedges in salads. But sometimes, you have no choice but to make due with less-than-ideal tomatoes. We asked our Test Kitchen to weigh in on how to doctor up your tasteless toms, from slow-roasting them to using another fruit to turn up the tomato flavor.


5 Ways to Make Out-of-Season Tomatoes Taste Better

We've said it before, and we'll say it again:
no out-of-season, grocery store fruit or vegetable is as disappointing as a mealy, watery, tasteless tomato. Even now, as we bite into fresh, sun-soaked farmers' market heirlooms, we dread the days of encountering insipid slices on burgers and sad whitish-pink wedges in salads. But sometimes, you have no choice but to make due with less-than-ideal tomatoes. We asked our Test Kitchen to weigh in on how to doctor up your tasteless toms, from slow-roasting them to using another fruit to turn up the tomato flavor.


Watch the video: Παρουσίαση Κινητού Κέντρου Περιβαλλοντικής Εκπαίδευσης u0026 Ανακύκλωσης (November 2021).