When making a sauce, canned tomatoes are usually a better choice than fresh ones, as their flavor is more concentrated, and they’re picked when luscious and ripe — unlike the mealy fresh tomatoes that squat on the shelves in the grocery store. However, there are so many varieties to choose from, so here’s the best type to use for making sauces.

The type of canned tomatoes you should use differs depending on what you're going to do with your tomato sauce and how much time it has to simmer. For example, diced tomatoes are the better choice for stews, soups, and spicy chili, which will add texture to dishes that cook for a short amount of time.

Whole tomatoes are better for a smooth sauce that simmers for a long time, and one cup of homemade sauce is equivalent to an 8-ounce can of tomato sauce. So, if you want a nice, smooth sauce, use whole tomatoes, as they will break down in a few hours, or you can cut them right in the sauce with scissors.