Best Canned Tomatoes - Summer Is Inside | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Best Canned Tomatoes - Summer Is Inside | The Nibble Webzine Of Food Adventures
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TOP PICK OF THE WEEK: Summer Is Inside Canned Tomatoes

[1] The inviting package design © Jamie Stark | Stark Designs).

[2] Here’s the recipe from Here’s a most delicious French bread pizza recipe from Nicole of Cooking For Keeps (photo © Cooking For Keeps).

[3] Caprese Chicken Skillet. Here’s the recipe from Rachel’s Healthy Plate (photo © Rachel’s Healthy Plate).

[4] Gourmet grilled cheese sandwich on brown bread with cheddar, feta, arugula, red onion and tomatoes (photo © Wisconsin Cheese).


Vine-ripened tomatoes are one of the treats of the summer table.

That’s why this is a sorrowful time of year: The days are getting shorter, and there are no more summer tomatoes.

But we have a solution for people who want to enjoy great tomato flavor during the off seasons: the Summer Is Inside brand of canned tomatoes (photo #1).

Canned tomatoes, you say?

Yes! Summer Is Inside tomatoes are standing by to brighten your meals all year long.

Grown in California by family farmers, the tomatoes go from field to can in five hours. The process locks in all the flavor, freshness and nutrition.

Unlike other canned tomato products, Summer On The Inside tomatoes have a firm texture that works well in many recipes.

The Salad Ready Tomato Wedges are available in two varieties, classic red and tri-color. The tri-color variety features red, orange and yellow tomatoes.

Each variety is marinated in olive oil and an Italian spices blend: garlic powder, onion powder, other spices, vinegar, sugar and salt.

Even though the tomatoes are in oil and vinegar and Italian spices, the seasonings do not overpower the fresh, seasonal inherent tomato flavor. (They do, however, make them delicious to eat straight from the can.)

Without doubt, Summer On The Inside is a superior solution to most canned tomato brands, and to the bland, mealy, produce department tomatoes that are picked green, turned red with ethylene gas, and sold hard.

The tomatoes are ready-to-eat. If you’re going to drain the liquid (e.g. for these uses), save it to use as a dressing, or a flavoring to other dishes (soups, stews, etc.)

We’ve even added some vodka to the liquid for a Bloody Mary “Light.” But for more substantial cuisine, we use them in/on/as:

  • Caprese salad
  • Garnishes
  • Grilled cheese and other sandwiches (photo #2 and #4)
  • Green salad
  • Panzanella
  • Raw tomato substitute
  • Tomato tartlets
    There are more uses below.

    You can find Summer Is Inside with the label as shown in photo #1, in the canned tomato section of your grocery store. The brand name is inside the black tomato in the white band.

    But the manufacturer, Pacific Coast Producers, also private-labels its canned tomatoes to numerous retailers.

    For example, at Walmart, you’ll find the embossed can in red stripes with a white center, with the store’s Great Value brand replacing Summer On The Inside.

    The red and white color bands, with the embossed tomatoes in the red bands, will clue you in.

    We typically use imported San Marzano or domestic San Marzano-style canned tomatoes. Summer On The Inside is just as good, and even better on green salads.

    For many of these recipes, you can simply open the can and put the tomatoes to work.

    But you can also drain them and roast them in the oven until they’re caramelized. Then, serve them with grilled cheese, on any cheese sandwich on toast, or as a vegetable side.

    More ways we used canned tomatoes:

  • Chili and Sloppy Joes
  • Braises
  • Mac and cheese (one of our favorite uses—just drain and mix in before cooking)
  • Pasta salad
  • Pasta sauce
  • Salsa
  • Shakshuka or a side with eggs
  • Simmer sauce (chicken, fish, grains, meatballs, etc.)
  • Skillet dishes (photo #3)
  • Tomato soup


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