13 Canned Tomato Hacks You'll Wish You Knew Sooner

Canned tomatoes are a pantry staple that home cooks should have on hand at all times. Versatile and generally inexpensive, they're perfect to use in a wide range of recipes in a pinch. For those fresh produce purists out there, canned tomatoes are often more flavorful than their fresh counterparts. Picked at peak ripeness, canned varieties are a good option in the winter and spring when tomatoes are out of season.

Tomatoes are a great source of vitamin C, potassium, and folate, making them a healthy addition to any meal no matter how you eat them. While you might assume that canned tomatoes are less rich in nutrients than fresh ones, they actually contain more lycopene. This antioxidant is responsible for the fruit's bright red color and thought to protect against environmental toxins and even some cancers.

Canned tomatoes come in many shapes and sizes 一 you have your choice of whole, crushed, diced, and stewed, as well as tomato sauce, puree, and paste. With so many options, it's difficult to know which ones are best for your recipe. Luckily, we've put together a list of ways to make the most of your cans, going beyond just plain old pasta sauce. These creative hacks may transform the way you cook with canned tomatoes.

If you're dealing with overly acidic canned tomatoes, sometimes sugar just isn't the answer. While it works well in some pasta sauces, not every recipe benefits from the added sweetness. Another trick to balance out the bitterness is to add a touch of baking soda. Common advice is to add ¼ teaspoon at a time to your tomato-based sauce as it's cooking. Or, you can start with a pinch and sprinkle in more as needed, tasting your food as you go to avoid overdoing it.

Expect to see some fizzing as the baking soda reacts with the acid in the tomatoes. This means it's working 一 the baking soda raises the pH of the tomatoes, resulting in a less acidic dish. Make sure not to go overboard with the baking soda, however. Too much can alter the flavor profile and ruin your recipe. Also, if you're watching your sodium intake, adding baking soda will increase the sodium levels in your dish.

There's nothing like biting into a sweet roasted tomato that's bursting with flavor and freshness. They go well with everything, from pasta and salads to sandwiches and toast. Thankfully, you don't have to wait for peak tomato season. While it might seem strange, you can actually roast tomatoes from the can. The trick is to use whole tomatoes. The least processed of the bunch, whole canned tomatoes are your best bet for a bold, fresh tomato flavor. 

After draining them, cut the tomatoes in half and remove the seeds, then place them in a pan. From there, you have free rein over your toppings. After drizzling on the olive oil, feel free to get creative with the herbs and spices as you would with fresh tomatoes. In addition to salt and pepper, other delicious options include garlic, rosemary, thyme, red pepper flakes, and smoked paprika. Roast the tomatoes in the oven at 300 F for up to two and a half hours. This simple trick will hold you over until summer when the farmer's markets are teeming with juicy red tomatoes.

It can be overwhelming trying to choose between all the different types of canned tomatoes. You may be tempted to pick up a can of diced tomatoes to save some time on chopping. However, if you're making pasta sauce, tomato soup, or any other recipe that calls for a smooth texture, you'll want to use whole or crushed tomatoes.

Diced tomatoes take longer to break down when cooking thanks to calcium chloride, a compound added to the can to help the chunks retain their shape. This means you likely won't end up with a smooth consistency, no matter how long you stir the pot. Instead, opt for whole or crushed tomatoes that are less processed and break down nicely when cooked. Always make sure to check the label though, as some brands add calcium chloride to all their varieties, even the whole tomatoes.

Far from useless, diced tomatoes still have their place in the kitchen. For example, they come in handy when making more textured recipes such as stew or chili. Since they hold their shape so well, you'll still find discernible chunks of tomato when it comes time to eat.

Pizza sauce comes in many forms at the store, including cans, jars, and squeeze bottles. However, many pre-made sauces are packed with sugar, sodium, preservatives, and who knows what else. Plus, they rarely taste as good as homemade versions. Fortunately, it's not too difficult or time-consuming to whip up a pizza sauce using canned tomatoes. In fact, you might already have all the ingredients in your pantry. 

Mashed recipe developer Kristen Carli uses canned tomato sauce, tomato paste, Italian seasoning, salt, and pepper in her easy pizza sauce recipe. You can also add cayenne pepper and red chili flakes for an extra kick of flavor. Canned tomato sauce consists of tomatoes that have been cooked and blended to a smooth consistency. Alternatively, you can make your own by cooking down whole or crushed tomatoes.

To make the pizza sauce, throw everything into a saucepan and bring it to a boil. Then, simmer it on low for 10 minutes, and there you have it. This simple sauce is sure to impress on your next pizza night.

We've all been there 一 you crack open a huge can of tomatoes for a recipe and end up with leftovers. Unless you're doubling or tripling your recipe, you probably won't make it through an entire 28-ounce can. So what do you do with the rest? While you can resort to plastic wrap or Tupperware, you'll only have a few days to use them before the mold sets in.

One solution is to freeze them. Simply portion your tomatoes into freezer bags and seal them without any air. They should last up to six months in the freezer; label the bags with dates to keep track. This trick works with any type of canned tomato, even sauces. Thaw the bags on the counter or in the microwave to have tomatoes on hand whenever you need them.

You can also stick your leftovers in an ice cube tray. This method works best with sauces or with crushed, diced, or pureed tomatoes. Just spoon the tomatoes into a tray and wait for them to freeze. While you can use them as needed from the container (flexible silicone trays are a lifesaver here), you can also remove the cubes once frozen and transfer them into a freezer bag to save space.

If you end up draining your canned tomatoes for a recipe, hold onto that delicious leftover juice. Instead of pouring it down the drain, use it to elevate any number of dishes. Enrich the flavor of soups, sauces, rice, quinoa, couscous, and other grains with tomato juice. Make a tangy salad dressing, or add it to the pot when cooking pasta to bring out a richer tomato taste. Leftover juice also makes a fantastic base for Mexican or Spanish rice, adding vibrant color and depth to the dish. You can also use it to build a tasty stock for a hearty vegetable stew. The possibilities are truly endless.

If you don't plan on using the juice immediately, you can always freeze it. Like with tomato sauce and puree, you can freeze the juice in ice cube trays. When the inspiration strikes, just toss them into your pot to add a burst of tomato flavor to any recipe.