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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Crushed Tomatoes
For cooking Italian sauces, especially in the winter months, the canned whole peeled tomato in its jui...
 
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Lidia's Commonsense Italian Cooking
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March 20, 2014
Crushed Tomatoes

For cooking Italian sauces, especially in the winter months, the canned whole peeled tomato in its juices, is the best way to go. Short of having perfectly ripe plum tomatoes in the summer, the canned way is the best. The San Marzano imports or the San Marzano or plum varieties grown here in the States are the best varieties to buy. Make sure they are plum tomatoes and they are meaty and sweet to the taste. Crush them with your hands or with a vegetable mill, then proceed to make the sauce. I myself do not like the pre crushed tomatoes or tomato chunks in puree. Get in the habit of tasting the tomatoes as soon as you open the can and you will be able to tell which ones you like best, then stick to that brand. Keep in mind that tomatoes are packed seasonally and may vary from year to year, from the same packer.