Canned tomatoes are a pantry staple for many home cooks. They offer convenience, affordability, and a consistent supply of tomato goodness throughout the year. But, let’s be honest, sometimes they can taste a little…bland. So, the burning question is: can you season canned tomatoes? Absolutely! In fact, you should season canned tomatoes to elevate your dishes to a whole new level. This article delves into why, how, and when to season canned tomatoes, providing you with all the knowledge you need to transform this humble ingredient into a flavor powerhouse.
Why Season Canned Tomatoes? Unveiling the Flavor Gap
Canned tomatoes, while convenient, often lack the vibrant, fresh flavor of their garden-ripened counterparts. The canning process, while preserving the tomatoes, can also diminish some of their natural sweetness and complexity. This is due to a couple of key factors:
The specific tomato varieties used for canning are often chosen for their processing qualities (firmness, uniform size) rather than their exceptional flavor profile. This doesn’t mean they are bad, but they might not be the most flavorful tomatoes to begin with.
The heat involved in the canning process can break down some of the volatile compounds that contribute to the fresh tomato flavor. Think of it like cooking any vegetable – prolonged heat changes the taste.
The liquid in canned tomatoes can sometimes have a slightly metallic tang, which can further detract from the overall flavor. This is why draining excess liquid, if not needed for the recipe, can improve the base flavor before seasoning.
Essentially, seasoning fills the flavor gap, adding depth, complexity, and vibrancy to your canned tomatoes, transforming them from a simple ingredient into a delicious building block for your meals.
The Art of Seasoning: Essential Ingredients and Techniques
Seasoning canned tomatoes is an art form, but it doesn’t require a master chef to master. The key is understanding the basic principles of flavor balancing and knowing which ingredients complement tomatoes best.
Salt: The Foundation of Flavor
Salt is not just about making things salty; it enhances the natural flavors of the tomatoes and other ingredients. It helps to draw out the sweetness and balance the acidity.
- Types of Salt: Kosher salt is often preferred by chefs due to its larger crystals, which make it easier to control the seasoning. Sea salt offers a slightly different flavor profile, and table salt is a readily available option but can sometimes taste more “salty” and less nuanced.
- When to Add: Add salt early in the cooking process to allow it to fully dissolve and permeate the tomatoes. Taste as you go and adjust accordingly.
Acidity: Balancing the Sweetness
Tomatoes are naturally acidic, but sometimes canned tomatoes need a little extra boost. A touch of acid can brighten the flavor and cut through any perceived heaviness.
- Acidity Boosters: Lemon juice, lime juice, vinegar (red wine, balsamic), and even a splash of dry white wine can all add acidity.
- When to Add: Add acidity towards the end of the cooking process. A little goes a long way, so start with a small amount and taste.
Sweetness: Enhancing the Natural Sugars
While tomatoes have natural sugars, a touch of added sweetness can enhance their flavor and balance the acidity.
- Sweetness Enhancers: A pinch of sugar (granulated, brown), honey, maple syrup, or even a grated carrot can add subtle sweetness.
- When to Add: Add sweetness early in the cooking process to allow it to dissolve and meld with the other flavors.
Herbs and Spices: Adding Complexity and Depth
This is where you can really get creative and tailor the flavor of your canned tomatoes to your specific dish.
- Classic Herbs: Basil, oregano, thyme, rosemary, and parsley are all classic pairings with tomatoes. Use fresh herbs whenever possible for the best flavor, but dried herbs are a perfectly acceptable substitute. Remember that dried herbs are more potent than fresh, so use less.
- Aromatic Vegetables: Onions, garlic, shallots, and celery are essential building blocks for flavor. Sautéing them in olive oil before adding the tomatoes helps to develop their sweetness and depth.
- Spices: Red pepper flakes, black pepper, cumin, coriander, smoked paprika, and even a pinch of cinnamon can add warmth, complexity, and a hint of intrigue.
- When to Add: Add dried herbs and spices early in the cooking process to allow their flavors to fully develop. Add fresh herbs towards the end of the cooking process to preserve their delicate flavors. Sauté aromatic vegetables at the beginning of the cooking process.
Fat: Creating Richness and Mouthfeel
A little bit of fat can add richness and mouthfeel to canned tomatoes, making them more satisfying.
- Fat Options: Olive oil is the classic choice for cooking tomatoes, but butter, bacon fat, or even a splash of heavy cream can also be used.
- When to Add: Use olive oil to sauté aromatic vegetables at the beginning of the cooking process. Butter or cream can be added towards the end of the cooking process for added richness.
When to Season: Timing is Everything
The timing of when you add seasonings to canned tomatoes is crucial for achieving the best flavor.
Early Seasoning (Initial Stage): This is when you add salt, aromatic vegetables (onions, garlic), dried herbs, and spices. Sautéing the aromatic vegetables in olive oil allows their flavors to bloom and infuse the oil, which then coats the tomatoes. Adding salt early allows it to dissolve and enhance the flavors of the other ingredients. Dried herbs and spices need time to release their flavors, so adding them early is essential.
Mid-Seasoning (Simmering Stage): During the simmering stage, you can add more substantial flavors, such as tomato paste (to deepen the tomato flavor), vegetable broth (to add moisture and complexity), or a bay leaf (for subtle herbal notes).
Late Seasoning (Finishing Stage): This is when you fine-tune the flavors and add delicate ingredients, such as fresh herbs, lemon juice, a pinch of sugar, or a knob of butter. Fresh herbs lose their flavor quickly when cooked, so adding them towards the end preserves their freshness. Lemon juice or sugar can be added to balance the acidity and sweetness to your liking. Butter adds richness and a velvety texture.
The Importance of Tasting: Throughout the cooking process, it’s crucial to taste and adjust the seasonings as needed. Don’t be afraid to experiment and add more of what you like.
Different Types of Canned Tomatoes and Seasoning Considerations
Not all canned tomatoes are created equal. Understanding the different types and how they react to seasoning is important.
Whole Peeled Tomatoes: These are the most versatile type of canned tomato. They are typically packed in tomato juice or puree and can be used in a variety of dishes. They benefit greatly from seasoning, as they tend to be the most bland. You’ll likely want to crush or chop them before using.
Diced Tomatoes: Diced tomatoes are already chopped and often come with added seasonings, such as herbs and spices. Be mindful of the existing seasonings when adding your own to avoid over-seasoning. Diced tomatoes are great for quick sauces and stews.
Crushed Tomatoes: Crushed tomatoes have a thicker consistency than whole peeled tomatoes and are ideal for sauces and soups. They generally have a more pronounced tomato flavor than whole peeled tomatoes but still benefit from seasoning.
Tomato Paste: Tomato paste is a concentrated tomato product that adds intense tomato flavor and thickness to sauces and stews. It’s typically used in small quantities and should always be cooked before adding other ingredients to mellow its flavor. Tomato paste itself is intensely flavored, so seasoning should be approached carefully and in smaller increments.
Tomato Sauce: Tomato sauce is a pre-made sauce that typically contains tomatoes, herbs, and spices. It’s a convenient option for quick meals, but the flavor can be somewhat bland. Consider it a starting point and add your own seasonings to customize the flavor.
Tomato Puree: Tomato puree is a smooth, unseasoned tomato product that is similar to tomato sauce but with a thinner consistency. It’s a good base for sauces and soups and allows you to control the seasoning from scratch.
Beyond the Basics: Advanced Seasoning Techniques
Once you’ve mastered the basics of seasoning canned tomatoes, you can explore more advanced techniques to take your flavor to the next level.
Infusing Oil: Before adding the tomatoes, infuse olive oil with garlic, herbs, or spices. Gently heat the oil with the desired aromatics over low heat for 10-15 minutes, being careful not to burn the garlic. Remove the aromatics before adding the tomatoes. This technique creates a flavorful base for your sauce.
Deglazing the Pan: After sautéing aromatic vegetables, deglaze the pan with wine, broth, or vinegar to scrape up any browned bits (fond) from the bottom of the pan. The fond is packed with flavor and will add depth to your sauce.
Using Umami-Rich Ingredients: Umami is the savory, meaty flavor that adds depth and complexity to dishes. Ingredients like Parmesan cheese rind, anchovies, sun-dried tomatoes, and mushrooms are all rich in umami and can enhance the flavor of canned tomatoes.
Slow Cooking: Slow cooking allows the flavors to meld and deepen over time. This is especially beneficial for canned tomatoes, as it helps to soften their acidity and develop their sweetness.
Adding Heat: Experiment with different types of chili peppers or hot sauces to add a kick to your canned tomatoes. Start with a small amount and taste as you go.
Examples of Seasoning Combinations for Different Dishes
To help you get started, here are some examples of seasoning combinations for different dishes using canned tomatoes:
- Pasta Sauce: Olive oil, garlic, onions, basil, oregano, red pepper flakes, salt, pepper, a pinch of sugar, and a splash of red wine.
- Chili: Olive oil, onions, garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, pepper, and a pinch of cocoa powder.
- Soup: Olive oil, onions, carrots, celery, garlic, thyme, rosemary, bay leaf, vegetable broth, salt, pepper, and a splash of cream.
- Pizza Sauce: Olive oil, garlic, oregano, basil, salt, pepper, and a pinch of sugar.
The Final Verdict: Unlock the Potential of Canned Tomatoes
Can you season canned tomatoes? Absolutely! And by doing so, you’re not just adding flavor, you’re unlocking the full potential of this versatile pantry staple. By understanding the principles of flavor balancing, experimenting with different ingredients, and tasting as you go, you can transform canned tomatoes into a delicious and satisfying ingredient that will elevate your cooking to a whole new level. So, go ahead, embrace the art of seasoning and discover the endless possibilities that canned tomatoes have to offer. Remember that experimentation is key, and the best seasoning is the one that suits your personal taste. Don’t be afraid to try new things and create your own signature flavor combinations.
Can you really improve the flavor of canned tomatoes?
Absolutely! While canned tomatoes are convenient, their flavor can sometimes be a bit bland or acidic straight from the can. Seasoning them allows you to enhance their natural sweetness, balance the acidity, and add depth of flavor that elevates any dish they’re used in.
Think of canned tomatoes as a blank canvas. By adding herbs, spices, aromatics, and even a touch of sweetness, you can transform them from a simple ingredient into a flavorful base for sauces, stews, soups, and countless other recipes. Experimentation is key to discovering your favorite flavor combinations.
What are some simple seasonings to use with canned tomatoes?
A great starting point is to add a pinch of salt and sugar. Salt enhances the existing flavors, while sugar helps to cut through the acidity. A drizzle of olive oil can also add richness and body to the tomatoes. These basic adjustments can make a noticeable difference.
Beyond the basics, consider incorporating dried herbs like oregano, basil, and thyme. A clove or two of minced garlic, a pinch of red pepper flakes for heat, or a bay leaf for depth are all excellent choices. Fresh herbs, added towards the end of cooking, provide a brighter, more vibrant flavor.
When is the best time to season canned tomatoes?
The best time to season canned tomatoes is generally at the beginning of your cooking process. This allows the flavors to meld together and develop fully as the tomatoes simmer and break down. Early seasoning ensures the tomatoes are infused with your chosen aromatics.
However, it’s also wise to taste and adjust the seasoning towards the end of cooking. This allows you to fine-tune the flavors and ensure they are balanced to your preference. A final touch of fresh herbs or a squeeze of lemon juice can add a burst of freshness right before serving.
Should I drain the liquid from canned tomatoes before seasoning?
It depends on your recipe and desired consistency. The liquid in canned tomatoes contains valuable flavor and nutrients, so discarding it entirely is often unnecessary. In some cases, like when making a thick pasta sauce, using the liquid helps to create a rich and flavorful base.
However, if your recipe calls for very thick tomatoes or you want to reduce the amount of liquid in your dish, you can drain some or all of the liquid. You can also reserve the drained liquid and add it back later if needed to adjust the consistency of your sauce or stew.
Can I use fresh herbs instead of dried herbs to season canned tomatoes?
Absolutely! Fresh herbs can add a brighter, more vibrant flavor to canned tomatoes. While dried herbs are convenient and readily available, fresh herbs offer a more pronounced aromatic quality that can elevate your dish.
It’s important to remember that fresh herbs are more potent than dried herbs, so you’ll typically need to use more. A general guideline is to use about three times the amount of fresh herbs as you would dried. Also, add fresh herbs towards the end of the cooking process to preserve their flavor and color.
What if my canned tomatoes are too acidic?
There are several ways to combat excessive acidity in canned tomatoes. A simple and effective method is to add a pinch of sugar, which helps to neutralize the acid. Alternatively, you can add a small amount of baking soda, but be very careful as too much can alter the flavor and texture.
Another approach is to add ingredients that naturally balance acidity, such as carrots, onions, or a touch of cream or dairy. Cooking the tomatoes slowly and for a longer period can also help to mellow out the acidity. Always taste and adjust the seasoning to achieve the desired balance.
Are there any specific seasonings that don’t work well with canned tomatoes?
While personal preference plays a significant role, some seasonings can overpower the delicate flavor of canned tomatoes. Excessive amounts of strong spices like curry powder or cumin can sometimes mask the tomato flavor rather than enhance it.
Similarly, using too much heat from chili powder or hot sauce can dominate the dish and overshadow the other flavors. It’s best to start with small amounts of these stronger seasonings and gradually add more to taste, ensuring they complement the tomato flavor rather than compete with it.