20 mins•3 servings•Easy
Burst Cherry Tomato & Garlic Pasta
Sweet cherry tomatoes cooked until they burst into a rich, glossy garlic and olive oil sauce clinging to al dente spaghetti.
7 ingredientsView Recipe →
Produce & Canned Guide
How to Cook With, Store, and Substitute Tomatoes
From fresh summer heirlooms to hearty canned whole peeled plum tomatoes, tomatoes provide the bright acidity, rich color, and natural glutamates that turn simple skillet dishes into savory masterpieces.
Illustrative photo from Unsplash. Guide updated . Storage times are typical estimates; follow package dates and discard food that looks, smells or feels spoiled.
How to Store Tomatoes for Maximum Freshness
Fresh ripe: 4 to 7 days
Room Temperature Countertop
Never refrigerate fresh whole tomatoes unless fully ripe and threatening to spoil. Cold damages enzyme activity and gives tomatoes a mealy, flavorless texture.
May slow moisture loss
Stem-Side Down
Store ripe tomatoes stem-side down on a flat surface, out of direct sun. The stem scar is where most moisture escapes, so covering it may help them stay firm a little longer.
Best Ways to Use Tomatoes
- 20-minute burst cherry tomato and garlic pasta sauce with basil
- Classic tomato and egg stir-fry (homestyle Chinese staple)
- Rich shakshuka with poached eggs, cumin, and crusty bread
- Fresh pico de gallo or rustic tomato bruschetta
Common Cooking Mistakes to Avoid
!
Refrigerating whole unripe tomatoes
!
Not balancing tomato acidity with olive oil, slow simmer, or a tiny pinch of sugar/baking soda
!
Discarding canned tomato juices (the juice is packed with pure tomato flavor)
Substitutions
| Substitute | Ratio | Best For |
|---|---|---|
| Canned Whole Peeled Tomatoes | 1 can (14 oz) for 4 fresh medium tomatoes | Cooked sauces, soups, and stews |
| Tomato Paste + Water | 1 tbsp paste + 3 tbsp water per tomato | Sauces and braising liquids |
| Roasted Red Bell Peppers | 1:1 chopped | Nightshade-free sauces and dips |
Frequently Asked Questions
Are canned tomatoes as nutritious as fresh tomatoes?
In some ways. Heat processing makes lycopene, the red pigment in tomatoes, easier for the body to absorb, so canned and cooked tomatoes are a good source. Some vitamin C is lost in canning. Both are worth eating; canned tomatoes are often the more flavorful choice out of season.
How do I cut down acidity in tomato sauce without heaps of sugar?
Simmer the sauce longer, add a little fat such as butter or olive oil, or cook it with a halved onion (Marcella Hazan's well-known tomato sauce simmers tomatoes with butter and a halved onion). Some cooks also add a peeled carrot. A small pinch of sugar is a quick fix if needed.
Recipes Using Tomatoes
20 mins•4 servings•Easy
Warm Black Bean & Rice Fiesta Skillet
A 20-minute vegetarian pantry skillet packed with spiced black beans, tender rice, salsa, and melted cheddar.
8 ingredientsView Recipe →
30 mins•3 servings•Easy
Easy Skillet Tomato Shakshuka
Gently poached eggs resting in a fragrant, spiced tomato and onion sauce with cumin, garlic, and fresh herbs.
8 ingredientsView Recipe →
35 mins•4 servings•Easy
Weeknight Skillet Beef Bolognese
A streamlined meat sauce using ground beef, onions, garlic, and canned crushed tomatoes that tastes like it simmered all afternoon.
8 ingredientsView Recipe →
25 mins•2 servings•Easy
Crispy Spiced Chickpea & Rice Bowl
Crunchy skillet-crisped chickpeas tossed in cumin and smoked paprika, served over rice with chopped cucumber or cherry tomatoes.
8 ingredientsView Recipe →
20 mins•4 servings•Easy
20-Minute Creamy Tomato & Spinach Pasta
Penne pasta tossed in a luxurious pink tomato cream sauce studded with garlic and tender wilted baby spinach.
8 ingredientsView Recipe →