Here is my own method for prepping canned plum tomatoes:
1.) Choose two 28-35 oz. cans of whole peeled plum tomatoes (Rienzi is the brand I use) and drain in a colander over a bowl to catch the juice.
2.) Once all the juice has been strained off, set aside the bowl. Using a pairing knife, remove core of tomatoes and drain off the watery liquid inside. This part of the tomato has very little flavor and is responsible for most sauces being too thin. (If you're planning on making Ragu Napoletana
, be sure to reserve these juices since it will simmer slowly for hours and keep the ragu from getting too thick before it is ready to be served.)
3.) Using your hands, begin tearing the drained tomatoes into strips, leaving the strips inside the colander.
4.) Sprinkle a bit of salt over the tomatoes (use sparingly, please)
Allow to sit for one hour. This will pull excess moisture out from the tomatoes and make them easier to break up. It will also season them ahead of time and eliminate the need to add more salt to the sauce.
5.) Crush tomatoes using clean hands or a potato masher. Add approximately one-fourth of the reserved juice to the crushed tomatoes. (Note: using a potato masher will result in a smoother mixture. From my own experience, this brings out more of the tomatoes' natural sweetness.)
There you have it.. I hope this proves successful. Buon appetito!!