Whole peeled tomatoes, in a tin. The basic preserve for slow-cooked sauces and stews.
Elongated tomatoes, scalded to remove the skin, then canned whole in their own juice. They come in a small easy-open tin and in a large tin for the restaurant trade.
The flesh is meaty and crushes easily as it cooks. The flavour balances sweetness and acidity.
This is the tomato for long-cooked sauces such as ragù, where it slowly breaks down. Crushed by hand, it keeps a more rustic texture than a passata.
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Whole peeled tomatoes, in a tin. The basic preserve for slow-cooked sauces and stews.
