Whole
Most chefs buy whole tomatoes. Why? Manufacturers can the best
fruit whole, then chop, crush, or puree the rest. "I feel I get a
better product when I see it whole," says Craig Stoll, chef-owner
of San Francisco's Delfina restaurant (Stoll's menu features a
canned tomato-based sauce). Chop or tear the tomatoes into pieces,
or puree them for sauce or soup.
