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Dumb question: How do I go from canned whole tomatoes to crushed tomatoes?

I saw 28 oz cans of whole San Marzano tomatoes on sale and have a pizza sauce recipe that calls for crushed tomatoes. I was thinking of using my food processor; however, I am concerned about how much liquid from the tomatoes should be used in the "crushing" process. Should I use something else to crush them?

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    1. re: c oliver

      2nd. I do wear vinyl gloves, though, then just dig in.

      1. Use the whole can of whole tomatoes after running them through a blender, food processor, or food mill. Even a potato masher or fork will work, as will forcing them through a colander with a rubber scraper. If you use a food mill or colander you can put the skins back into the puree if you want to.

        I never fuss about what form of canned tomatoes to use for sauces. Whatever I have on hand works.

        1 Reply
        1. I always strain my sauce afterward to get out extra liquid, so don't worry, just only pulse the processor a few times. As long as you only pulse a few times it's fine. I have a food mill etc and the FP works fine regardless what the zealots tell you.

          Also, just using your hands works well too.

          1. I use my hands. I pour the contents of the can into the sauce pan. Then holding each whole tomato over a bowl remove any fragments of skin or dense stem core. i 'open' each one running a finger inside and push out any seeds trapped in the jelly liquid. That liquid gets strained out and added back in if the tomatoes require more liquid. The hunks of 'cleaned' tomatoes I simply crush between my fingers back into the sauce pan. Ready to cook. Use the same approach with fresh tomatoes after processing to remove their skin and notch out their stem core.