stewed tomatoes or just canned tomatoes and juice from the can. you can use tomatoes you've preserved yourself if you wish

Canned tomatoes are preserved tomatoes processed and sealed in metal or glass containers, typically packed in their own juice or tomato juice. This preservation method emerged in the early 19th century and became a cornerstone of global food storage. Canned tomatoes may be whole, diced, crushed, or stewed (in thicker sauce), depending on processing. The heat-processing required for canning concentrates the tomatoes' natural sugars and develops deeper flavor notes. Home-preserved tomatoes follow similar principles through water-bath or pressure canning, allowing cooks to control salt content, texture, and added ingredients. The acidity of tomatoes (pH below 4.6) makes them suitable for safe preservation through canning.

Canned tomatoes deliver consistent quality year-round, retaining substantial lycopene and other nutrients due to the processing method, which actually increases bioavailability of certain compounds compared to fresh tomatoes. The flavor profile varies by variety used (San Marzano, Roma, heirloom cultivars) and packing medium.

Canned tomatoes are a foundational ingredient in countless global cuisines, particularly Italian, Spanish, and Latin American cooking. They serve as the base for sauces (marinara, arrabbiata, soffritto), stews, soups, curries, and braises. The juice within the can provides both flavor and body to dishes, eliminating the need for additional stock in many applications. Canned tomatoes are particularly valued in winter cooking when fresh tomatoes lack flavor, and they enable consistent preparation of tomato-forward dishes year-round. They can be used directly from the can, strained for sauce-making, or simmered to reduce and concentrate flavors. The acidity of canned tomatoes also helps balance rich meats and fats in classic dishes like chili, ragu, and shakshuka.