Insane test how many tomatoes are there

We tasted ounce cans from 12 different brands and found a huge range—from tomatoes that were sweet enough to eat straight out of the can to ones that carried a whiff of dead animal. I wanted to see how the new crop of tomatoes compared to when we first tested them.

You can also find a rundown of our original results from , along with a few more recipe suggestions, on NYT Cooking. But keep in mind that you may be able to find these tomatoes for significantly less at your local grocery store.

For an explanation of why we avoided regional brands and stuck to cans that could be found throughout the country, read How we picked and tested.

With countless canned tomato options to consider, I first polled Wirecutter employees living in 10 different states across the country to get a sense of which brands were available in their areas. I wanted to test tomatoes that would be relatively easy for most people in the US to find at major grocery-store chains or online. I also spent some time examining ingredients and labels. I also decanted one can from each brand into a quart container, for testers to examine the contents whole.

Maybe they were extra juicy lol. Have you tried it yet? They should still be SUPER tasty scooped up with your favorite baguette or pita bread and one salads and such too! Hi Christine! These will last a few days and should be stored in the fridge then brought back to room temperature before diving back in. Looks amazing! How long will they last? Can you give a deep water bath , as in making jam to last longer?

Hi Sue! Simply allow a little time to bring to room temp before serving and dive in! I like them fresh and usually eat most of them if not all within 30 minutes of making them, lol. I have a crazy amount of cherry tomatoes this year. How long will it last if I were to make big batches? Hi Lisa! So delicious, my family loved it. Like many others who have written here, there were no leftovers for the next day.

Will definitely make this again- this recipe is a keeper. Haha thank you Krista! Hi Karen! They will last the same as normal leftovers — just a few days. Hi Kim! So delicious and simple! Have you used the remaining liquid to make anything else? Awww yay — so glad you loved them! I made a double batch and gave to 2 friends. They had to have the recipe. Was so good, ate it right out of the jar. They are just so crazy good!

Thank you for sharing such a wonderfu, easy recipe. Perfect for all those summer tomatoes. Best to you, Jakalyn. Is this something I can jar and keep in the fridge for a while?

Do you know how long the shelf life is? Just a few days — I make a fresh batch every week in the Summertime. The vinegar brightens up the oil and flavors so I would try champagne vinegar, white wine vinegar, or a little balsamic vinegar to the mix! Another option is to add the juice of 1 lemon or you can start with half and use the other half, to taste and then add a little bit of one of the above vinegars.

Hi Rhonda! These are not shelf stable so you would want to find a different canning recipe. So excited for you to try them, Paula! They will keep for a few days in the fridge. Simply bring them back to room temperature before serving the oil thickens when chilled sometimes but melts back down at room temp and enjoy on your favorite salad, crusty bread, avocado toast, etc… Enjoy! For how long and where can these delicious tomatoes be stored. Put them on a hot dog; the tomatoes took the dog to a much higher level.

Thanks for the recipe! Simply bring them back to room temperature before serving the oil thickens when chilled sometimes but melts back down at room temp and keep on face planting into them! I am not familiar with how oil based marinades perform in canning. I typically make what I plan on consuming in a few days and love this recipe so much I make it nearly every week this time of year!

Have not tried this yet. Curious if you have to refrigerate at any point. And how long to they stay fresh? Hi Ellen! This is one of my favorite recipes this time of year — we make a fresh batch every week!

They will keep for a few days in the fridge and are best brought back to room temperature before serving. They get a bit softer the after the second day so I like to use any leftovers at that point to make bruschetta or as a topping for avocado toast!

Is there a shelf-life to this or does it have to be consumed during the day? They smell amazing so I am sure they will taste amazing as well. Have you ever used such tomatoes for marinating? I made one addition to your recipe, I added feta cheese. Gave it that Greek feel to it. This was one of my favorite recipes!!! Made it this morning and had it as an app while we grilled. Served it on grilled baby naan. My husband just kept eating it. He love it! Added 1 tsp.

I let it marinade while I made pasta. We let pasta marinate in tomatoes for about 15 minutes or so. So good you could top ice cream jk but that good. Making them again today for company and bruschetta! Hey Catherine! Hope you love them as much as I do! I search online recipes all the time and have for years, but I have never left a review before.

I used it as a dressing over a simple salad of butter lettuce, I used it atop my red beans and rice…it was amazing! The only thing I did differently was to mash some oregano in with the garlic like my nanny used to do, otherwise I followed the recipe exactly and WOW!! Thank you!! However I am along and would never eat this many at one time.

Can they be stored in a tight container in the refrigerator? Hi Penny! I like to bring them back to room temp before diving in since the flavor is most intense that way.

This was so delicious. We mixed it with fresh mozzarella balls and basil for a picnic salad, which was great, but even better the next day spooned over toast with Goat Cheese spread.

Will make again. The only change I made because I forgot to pick up a red onion… was to use yellow onion instead, but it worked just fine. And I did add tons of basil because I had it fresh in the garden. I made the marinated tomatoes and they are delicious but I am wondering how long they keep and how should they be stored?

So glad you enjoyed them Paris! They get a bit softer the after the second day so I like to use the leftovers to make bruschetta. I added to a salad and used the juices as dressing with some extra lemon and it was fabulous. Next day I added to avocado toast with some feta and a fried egg!! Will be making again!

Both way sound absolutely amazing! So, so yummy!! The next time, I made it correctly but added a little balsamic because I liked it. I also added WAY more onions cause…. Hi Michelle! The tomatoes soften over time from the marinade so these are best enjoyed within two days. Simply bring back to room temperature before serving. These are so so good! I use half red wine vinegar and half balsalmic.

Love it with the fresh basil!! I have to ask though…where ever did you find those cute little wooden spoons? The little spoons were an Anthropologie find — love them so! Hi Barb!

If you would like to save some for later, simply pop them in the fridge! Before serving, remove from fridge and allow to reach room temperature. Then enjoy! Hope that helps! They were a hit on my bruscetta. And a great quarantine meal!

I enjoyed mine on sourdough toast with some goat cheese and baby spinach. A great meal and something different! Loved these — super easy! Let cool slightly, cover, and chill. Rewarm before continuing.

Simmer soup until flavors meld, 10—15 minutes longer. Season to taste with salt, pepper, and remaining 1 tsp. Add more cream, if desired. How would you rate Creamy Tomato Soup?

Leave a Review. Ignore the negative reviews. If you follow the directions correctly it comes out very creamy and flavorful. Not watery at all. This recipe was an amazing choice. The bad reviews on this soup was most likely due to user error.

The soup was very delicious and my family thought the same. Additions: for this recipe, I substituted the 8 cups of water with 6 cups of vegetable broth as it added more flavor and 8 cups of water is a bit too much in my opinion. I added basil leaves live, not dried , oregano, crushed red pepper, and some garlic pepper.

Overall, this is a great recipe that can be kept in the refrigerator for a few days to eat, I will definitely try this recipe again. The soup was definitely not watering I only put 6 cups of water and at the end I put a half a cup of cream and I love it it's delicious I suppose I could have added a little more water but I like a thick soup and I definitely will make it again.

Roderick Fetnandez. As it stands, this recipe isn't very good. I ignored the reviews saying it was watery, thinking that that was the result of their impatience. As it currently stands, it is watery. To make it edible, we had to add tons of salt, MSG and better than bullion. I used very high quality tomatoes too.

And be assured, I am one of those cooks that follows the recipe as it is written, only making changes on the second go, if they are needed. I can assure you, that as it is written, this recipe isn't very good.

If you must try this recipe I am sure there are many better ones out there , use broth. It should be noted that my husband and I are fairly accomplished cooks. We do not eat processed food, nor have we, for a few decades.

We cook almost everything from scratch, and I make soup weekly. I picked this recipe because I thought it might be palatable for my children.

My husband and I had roasted poblano tomato soup. We both decided it was a bad recipe, and I just wanted to let others know to look elsewhere. I will be looking at the barefoot contessa and Alton brown. Really enjoyed making this soup!