One of the best ways to transform canned or out-of-season fresh tomatoes into something great is to slow-roast them in a low oven until their excess water has evaporated and their flavor is intense and concentrated.
This is true of both canned whole tomatoes and fresh ones. Usually, that help comes in the form of cooking the tomatoes, which concentrates their flavor and sweetness by driving off excess moisture—and, in the case of canned tomatoes, gets rid of some of that straight-from-the-can flavor. If you're making a sauce, it's easy to do: Just crush or purée the tomatoes, then simmer them down until you get the flavor you want.
If using canned whole peeled tomatoes, drain them to start, then tear each tomato open with your fingers to remove and discard the seeds. This speeds up the roasting process; otherwise, the sheer amount of time required to dry out the tomatoes would outweigh the resulting flavor boost. With fresh but out-of-season tomatoes, the only difference is that I'll sometimes remove the skins from the tomatoes before halving and seeding them, which you can do by. You can also leave the fresh seeds in and the skin on, which will produce a juicier result that works well if you plan on leaving them whole. Plum tomatoes are especially good for this technique, since they have a higher proportion of flesh to seeds.
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