When using canned whole tomatoes for sauce or soup, they break down more easily if they're chopped a bit before they go into the pan. Transfer the contents of the can to a bowl and use a pastry blender to break them up, or cut them right in the can with a pair of kitchen shears.

Make a quick paste out of sun-dried tomatoes by squeezing them through a garlic press. Great for sauces or a sandwich spread, this technique also works with capers and pitted olives.

Paula Nemzek is the Executive Producer of KCTS 9 Cooks and Chefs. Paula's Weekly Kitchen Tips publishes every Monday.