A good can of tomatoes is one of the hardest-working things in my pantry, and it’s the secret to great sauce any time of year. Crush them by hand for a simple, classic Pizza Marinara, or simmer them into a thick, rich sauce for the ultimate Philly Tomato Pie. They’re the base of weeknight favorites like Bacon Amatriciana, one-pan Easy Italian Sausage and Beans and a 30-minute Easy Sausage and Red Sauce Rigatoni, plus a silky Cherry Tomato Butter Sauce. Tip: buy whole peeled tomatoes rather than crushed or diced. They’re usually better quality, and crushing them by hand gives you the best texture for sauces and pizza.