Have you ever stared at a grocery store shelf, overwhelmed by a wall of canned tomatoes? It turns out that six distinguished culinary experts have chosen one brand: Bianco DiNapoli. This organic tomato, grown in California, outperforms its competitors in blind taste tests and culinary applications. Cento San Marzano, a close contender, has also received high praise for its flavor and availability.
We’ll explore what distinguishes Bianco DiNapoli as the preferred choice among chefs and why Cento serves as a reliable alternative, based on insights from culinary professionals such as Christian Gill, Frank Bonanno, Karishma Pradhan, and Max Mackissock. Additionally, we’ll share practical tips and techniques to get the most out of your canned tomatoes.
Bianco DiNapoli: the chef-approved winner
Bianco DiNapoli canned tomatoes are far from just another pantry item for these chefs; they are considered an indispensable staple. Chef Frank Bonanno emphasizes their “perfect balance between sweet and sharp” and their consistent quality that avoids the metallic aftertaste often encountered in other brands.
These tomatoes are organically grown in California and harvested at peak ripeness. They’re minimally processed and packed in their natural juices with only sea salt and fresh basil. “That minimal, thoughtful approach enhances the tomatoes’ natural sweetness and acidity”, explains Stefy DeVita, Executive Chef of Bar Dough.
Chef Max Mackissock confirms that they consistently win every blind tasting he conducts, delivering plump, richly flavored tomatoes with a deep red color that are never watery or excessively acidic. The primary drawback is that they can be more challenging to locate. If you’re interested in buying them, you should check the producer’s website for availability.
Simple chef tricks for using your canned tomatoes
Culinary experts employ specific, straightforward techniques to make the most of these tomatoes, especially the Bianco DiNapoli variety. A universally endorsed method is hand-crushing. As Chef Bonanno advises, “Mashing the tomatoes by hand adds an attractive texture”. It’s crucial never to discard the canning liquid, as this adds remarkable depth to soups, stews, and even cocktails. Here’s how the pros use them:
- Fresh pizza sauce: Mackissock’s go-to method involves hand-crushing Bianco DiNapoli tomatoes straight from the can. Mix the crushed tomatoes with salt, confit garlic, and fresh basil to create a sauce that perfectly complements a homemade pizza.
- Quick sofrito base: Christian Gill employs these tomatoes to create a Central American ‘sofrito vibe’ by sautéing the crushed tomatoes with a blend of spices. This combination forms a robust flavor foundation for rice, beans, or hearty stews.
- Zucchini salad with burrata: In this elegant dish, thinly sliced fresh zucchini and creamy burrata are topped with hand-crushed tomatoes and their juice, then dressed with olive oil, salt, and basil. The reserved tomato liquid serves as a light, flavorful dressing that elevates the salad.
Ultimately, whether you choose the chef-favorite Bianco DiNapoli or the highly acclaimed runner-up Cento, the proper use of these tomatoes can transform your culinary creations. Grab a can, gently hand-crush the tomatoes, and reserve the precious juice to truly experience the difference that quality, thoughtfully produced tomatoes make.
