Whole tomatoes in the can need to be cleaned, unless it is ok with you to eat the stem base part that is at the top of the tomato. I prefer not to eat it or have it in the sauce.

I use a small sharp knife and cut out the stem base part, as you see here. I think I got them all. It is messy so stay close to the pot to drop them in as you cut them off.

Pour the rest of the juice from the can after you got all the tomatoes cleaned.  HOWEVER,  if you do use the leftover  liquid from the can you will need to simmer your sauce a bit longer to reduce it as this liquid adds a lot of water to the pot.  I was using San Marzano tomatoes here (which always come whole in the can) and I didn’t want to lose any of it, so I poured it all in.  I had to simmer it for a looong time,  you know from Sunday morning to afternoon.

Now here is what the inside of this brand of San Marzano whole peeled tomatoes look like.  Why am I showing it to you?  Notice it is lined in a white plastic like material.  Do you think this is a better way to can them, or do you prefer the brands that have no lining?  Please share your opinion and knowledge of canned foods, lined or plain tin?  Thank you!