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

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.

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

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

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 

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.

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.

Canned, bottled or boxed tomato products are the perfect pantry staple. They last forever, are inexpensive, versatile, and most importantly, allow you to have great-tasting tomatoes even when they aren’t in season. Here’s our crash course on all the telltale characteristics you can look out for the next time you find yourself in need of a tomato product or two.