Ever stared at the wall of canned tomatoes in the grocery store and wondered what the real difference was between them all? Us too – and we’ve got the scoop!

Which canned tomatoes are the best has been a longtime internet debate among food blogs for years. There are tons of conflicting opinions (almost as many as there are canned tomatoes!) but when it comes down to it, there isn’t one end-all perfect canned tomato for all uses. Giada likes to use specific brands and varietals for different cooking purposes – and here’s why.

For Sweet Tomato Sauce:

Pomodorini (aka – cherry tomatoes!) are Giada’s favorite for a classic tomato sauce, which is why they’re the star of her Parmesan Pomodoro. The reason why they work so well is the same for why we love cherry tomatoes in all capacities: they’re sweet! The higher sugar content in cherry tomatoes makes for a sweeter sauce as opposed to a more acidic one. The one and only problem with these tomatoes is their availability – many grocery stores don’t carry them, so check your speciality stores or stock up on Amazon! 

For Multi-Purpose Use:

The style of tomatoes that gets the most buzz in the food community gets it for a reason: San Marzano whole tomatoes! These tomatoes have stood the test of time, and they’re the varietals that Giada’s family always used when she was young. If you love a chunkier tomato sauce, this is a great way to get it! Either lightly crush the tomatoes by hand before cooking, or use scissors for a less messy approach. Unlike pomodorini, this style of tomato has cropped up to mainstream status in most grocery stores, and they’re pretty easy to find.

When You Need It Pureed:

The more preparation that’s done to a canned tomato – whether it’s chopped, diced or especially pureed – the more the tomato is left open to the effects of its environment. In this case, it’s generally a metal can, and it’s hard to escape that slightly metallic taste unless you cook it for a long time and introduce other ingredients into the mix. For this reason, Giada prefers to buy her pureed tomatoes in a cardboard box or a glass bottle so no tinny taste gets picked up. 

Lastly, for all tomatoes, no matter what you’re cooking – buy them unseasoned! No garlic, no basil, no nothing. Not only do you get a product that has more preservatives that way, but it becomes more difficult to control the seasoning. In this case – simple is better!