The Washington Post

Canned tomatoes are pantry all-stars. Here’s how to choose and use them.

Unlike most canned fruits and vegetables (think spinach), a quality canned tomato isn’t some poor imitation of the fresh version. The challenge is that unlike a fresh one that you can see, smell, even squeeze, a canned tomato is … in a can. So, how do you know which ones to buy? So many brands, so many forms: whole peeled, with or without basil, garlic, chiles. Diced. Petite diced. Crushed, pureed, stewed — even fire-roasted.

Yvonne Duivenvoorden

Clean Eating

Eggplant & Sausage Linguine

The eggplant is native to southern India, called "aubergine" in France and found most commonly in its plump purple Italian form (or in its slender Japanese form, a good substitute), which we've used here to create a hearty and super-chunky tomato sauce.

CopyKat

Blogarama

Best Homemade Spaghetti Sauce

Why buy jarred Sauce when you can make your own spaghetti sauce at home using simple ingredients?

Dana @ Minimalist Baker

Minimalist Baker

Easy Penne Arrabbiata

Imagine this: rich, bright tomato sauce infused with buttery olive oil, fresh garlic, and tons of crushed red pepper flakes.

Pork Ribs Glazed in Their Own Juices (photo by Ed Anderson)

Marin Living

Fuel Your Hot Grill Summer With These Recipes

These ribs double down on porky goodness because they get the bonus treatment of using their own juices in the basting sauce.” — Chef Stuart Brioza Pork Ribs Glazed in Their Own Juices CHEF STUART BRIOZAState Bird Provisions, San Francisco Ingredients 2 equal-size racks pork spareribs 

Credit: Jennifer Causey

CookingLight

Fennel, Tomato, and Feta Skillet Bake

Fresh fennel becomes mellow and sweet once sautéed and braised in chopped, strained tomatoes. Pair this simple, beautiful side with baked fish or lemon-and-herb roasted chicken.

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Tasting Table

Why You Should Always Have Tomato Passata In Your Pantry

Add passata di pomodoro to your list of Italian words to remember. A tomato product hailing from the land of pasta and pizza, passata is an uncooked tomato purée that's free of seeds and skins, notes The Kitchn. Totally tomato — except with the addition of a pinch of salt — the jarred sauce has a vibrant crimson color and velvety consistency. Bright and delicious, tomato passata is one ingredient that you should always have in your pantry.