There’s a reason chefs, recipe developers, and home cooks are starting to keep canned yellow tomatoes handy.
Plenty of home cooks are familiar with the delayed gratification of a slowly simmered pot of Sunday marinara or the concentrated umami of tomato paste that’s been thoroughly caramelized. Heat and time can help soften some of the acidity and tinny edge that tomatoes have straight from the can, developing a sweeter, rounder flavor. But when you have a hankering for fresh tomato flavor in a hurry, there’s another way.
In Bread and How to Eat It, you’ll find yellow Piennolo tomatoes cooked only for a few quick minutes with garlic and capers before the briny, fresh sauce is tossed with linguine. Last year, while talking with Cento vice president Maurice Christino about the rise of shelf-stable gnocchi, I learned that canned yellow tomatoes became one of Cento’s top selling products a few years ago when the company started selling directly to Blue Apron for inclusion in meal kit boxes for quick dinners.
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