How to Get the Most Flavor Out of Canned Tomatoes (2024)

FAQs

How do you make canned tomatoes taste better? ›

You want to give your tomatoes contact with a direct heat source. That means cooking them at the bottom of whatever saucepan or Dutch oven you're using. The goal here is to remove water from the tomato solids and allow them to caramelize somewhat, which will concentrate their flavor.

The answer? Salt the tomatoes before combining them with other ingredients, letting them drain in a strainer or colander for just 15 or 20 minutes. You'll simultaneously intensify their flavor and ensure that the only liquid in the bowl is your dressing of choice.

While basil, cilantro, and oregano are all popular herbs to pair with Tomatoes, there are many more options to choose from! If you want to experiment with more herbs, here are a few extra options that taste great with Tomatoes: Parsley. Dill.

A little bit of baking soda will offset the pH of the tomatoes. Check out the relative pH of baking soda versus tomatoes and it should give you an idea of how much to use. Salt may also work.

First, pour some olive oil into the pot and heat it over medium heat. Then, add the canned tomatoes to the pot and let them cook for about 10 minutes. After 10 minutes, add some garlic, basil, salt, and pepper to the pot and let everything cook for another 20 minutes. And that's it!

Well, if you really want to amp up the taste of your tomatoes, cream of tartar is your answer. Yes, there are other ways to make your tomatoes taste even better and increase the acidity. There is lemon, vinegar, or my personal favorite, balsamic.

Both Panthee and Stearns agree that environment plays a big role in the flavor of the harvest. Growing conditions with too much rain or irrigation water would impair taste, says Panthee. “Less rainfall and more sunshine will increase the flavor of tomatoes,” he explains.

Adjust the flavor balance of your sauce: If too tart or acidic, add 1/4 tsp. sugar and stir well. If too bland or sweet, add 1/4 tsp. red wine vinegar and stir well.

Nothing is more frustrating than finally harvesting a bunch of seemingly perfect tomatoes from the vine only to find out that they have no taste. Watery, tasteless fruit is due to overwatering. When a plant starts fruiting, it starts looking yellow and tired.

Keep things simple with flaky sea salt

However, there are two humble ingredients that can easily enhance the flavor of tomatoes — salt and extra virgin olive oil. A decent sprinkle of flaky sea salt will help concentrate flavor by drawing out water and providing richer-tasting tomatoes.

How to make a tastier tomato? ›

It's a simple trick, really: All you do is sprinkle the tomatoes with salt. Yes, I know, salt brings out the flavor of everything. But with tomatoes—and especially not-yet-at-their-peak tomatoes—salt has a particularly transformative effect. It's all about the dehydration.

"I like to add roasted garlic, fresh basil, and sautéed chopped veggies like mushrooms, bell pepper, and onion into my sauce. This combination gives it a garden-variety taste and feel," Chase told Insider. Sometimes they'll also add red chili flakes or a drizzle of garlic oil to the sauce.

At times like that, it's best to turn on your oven. Whether they're canned or fresh, by increasing the surface area of the tomatoes on a baking sheet and using low, dry heat to drive off their moisture, you can concentrate their flavor and preserve their structural integrity.

1> Add sweetness: Counteract the acidity of the tomatoes by adding a sweet ingredient like sugar, honey, or grated carrots. This balances the flavors and reduces the sharpness of the tomato taste. 2> Balance with fat: Incorporate fat into the sauce, such as olive oil, butter, or cream.

Dairy products like cream, cheese, or milk can help in reducing the acidity and mellowing the tomato taste. Stir in some cream or sprinkle grated cheese into your sauce, or add a splash of milk for a creamier and less tart result. Be careful not to add too much, as it can alter the texture of the sauce.

Spice it up

Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options. Dried herbs and spices should be added at the beginning of the cook time so that they have time to bloom.

Even if you're using a pressure canner, you still need to acidify your tomatoes to preserve them, so don't forget the lemon juice.

Citric acid, bottled lemon juice, or vinegar added in the correct amounts will ensure that whether tomatoes are boiling water bath canned or pressure canned, the C. botulinum spores will not germinate when a current recipe is used and the jars are processed properly.

It's a simple trick, really: All you do is sprinkle the tomatoes with salt. Yes, I know, salt brings out the flavor of everything. But with tomatoes—and especially not-yet-at-their-peak tomatoes—salt has a particularly transformative effect. It's all about the dehydration.