Here’s my go-to move: use a mix. Don’t rely on just one can.
Start with one can of fire-roasted diced for smoke and chunks. Then one can of crushed for body.
Add a small can of tomato paste for richness. For a kick, swap one can for Rotel (diced tomatoes with green chiles).
That combo is bulletproof. It’s like a dream team for your taste buds.
If you have time, let it simmer low and slow for an hour. The tomatoes melt into each other. Your patience will be rewarded.
