Its Canned Tomato Season. Heres What You Need to Know.
NEW HAVEN — At last: Canned tomatoes are back in season.
Summer tomatoes are glorious, of course, and tomato salad is something I could eat every day. But I also feel compelled to use them in cooking, where (let’s be honest) the skins are irritating, the taste is unpredictable and the liquid content can get out of control. So in the fall, it is with some relief that I turn back to the canned variety for all kinds of everyday cooking like pastas, stews, curries and enchiladas.
Canned tomatoes with predictable behavior and excellent flavor are particularly necessary at a place like Frank Pepe Pizzeria Napoletana, one of the most celebrated pizza destinations in the country. Since the restaurant opened in 1925, pizza has sustained four generations of the Pepe family, and generated eight additional locations across the Northeast, each with a coal-burning oven identical to the original here. . .
https://www.nytimes.com/2017/09/25/dining/best-canned-tomatoes-tasting.html?
Recipe, Quick Minestrone
https://cooking.nytimes.com/recipes/1018940-quick-minestrone
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