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Whole tomatoes are perfect for North African or Italian poached egg dishes. In these recipes, you want a sauce that is thick enough to hold the weight of an egg but liquid enough to dip bread into. Sautéing peppers, onions, and spices (like cumin and paprika) before adding the hand-crushed tomatoes provides a robust base for a hearty brunch. 4. Creamy Tomato Bisque
Whole peeled canned tomatoes are often called the "gold standard" of the pantry. Unlike diced or crushed versions, which are often treated with calcium chloride to help them keep their shape, whole tomatoes are typically processed at the peak of ripeness with minimal additives. This makes them incredibly versatile, as they can be transformed into almost any texture.
Here are the primary ways to use them, ranging from rustic sauces to elegant soups. 1. The Classic Marinara
Whole peeled tomatoes are a culinary "choose your own adventure" ingredient. You can pulse them in a blender for a smooth pizza sauce, crush them with a fork for a chunky salsa, or leave them mostly intact for a long-simmered pot roast. They represent the closest thing to fresh summer produce available year-round.
The most iconic use for whole peeled tomatoes is a simple, slow-cooked Italian red sauce. By crushing the tomatoes by hand directly into a pan with olive oil, garlic, and basil, you create a chunky, rustic texture that feels homemade. Because whole tomatoes break down beautifully over heat, they create a silky sauce that clings to pasta far better than pre-crushed varieties. 2. Marcella Hazan’s Famous Tomato Sauce
For a lesson in minimalism, many cooks turn to Marcella Hazan’s three-ingredient sauce. You simply simmer a can of whole peeled tomatoes with a halved onion and a generous knob of butter. The fat from the butter mellows the acidity of the tomatoes, creating a velvety, orange-hued sauce that is sophisticated yet incredibly easy to make. 3. Shakshuka and Eggs in Purgatory
