When making dishes that call for long cooking times, you should use the more solid variety, like whole-peeled. As mentioned above, tomatoes will melt down on their own when exposed to prolonged heat, so there’s no need to take a knife to them. If your cooking time is relatively short, or you need a quick thickening agent, stewed tomatoes or tomato sauces are the right choices.
To get even more commentary about this common culinary misconception be sure to read Food52’s article here. There you will also find out about a technique that will help you crush and dice your whole tomatoes without making a mess. Your white shirts will thank you for the tidbit!
Have you experienced slower cook times when using diced tomatoes? Do you have a favorite recipe for tomato sauce that you would like to share? Are you aware of any other fallacies surrounding common food ingredients? Tell us all about your thoughts and experiences in the comments section below!
Source: tiphero.com
