Canned tomatoes are available in several different forms; the traditional forms are whole peeled tomatoes, packed in juice or puree (taste tests indicate that those packed in juice tend to be perceived as fresher-tasting), and ground (sometimes referred to as "kitchen-ready", and not to be confused with puree, which is similar but more cooked). Crushed tomatoes, commonly used for pasta sauces, are made by adding the ground tomatoes to a heavy medium made from tomato paste. Diced tomatoes have become increasingly common for applications where a chunkier or more substantial product is needed. In recent years, the Petite Diced form (3/8" cut pieces) have become the fastest growing segment of canned tomatoes.
Home canned tomatoes may be prepared in a number of ways. However, safety measures need to be taken since improperly canned tomatoes can cause botulism poisoning.
Canned diced tomatoes are primarily used in Italian American cuisine. They are generally available in two sizes, regular (roughly 2cm/7/8 in) for long-cooked dishes and petite (roughly 1cm) for quicker applications.
Recipe-ready: canned tomato products are used almost exclusively as ingredients in meals, so retailers that develop and promote new recipes likely will boost store brand sales here.(CANNED TOMATOES)
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