1.   Begin to add the whole tomatoes by softly crushing them over the pan, being careful not to add the firm core at the stem-end of each.

2.   Add undrained tomatoes to skillet, breaking up whole tomatoes with a wooden spoon.

3.   Drop the whole tomatoes into the syrup and boil until they become clear.

4.   Hand-squeeze canned whole tomatoes into the saucepan or break up tomatoes into meaty chunks with wooden spoon.

5.   In goes a can of peeled whole tomatoes, a quarter-onion, lemon juice, cilantro and two jalapeno peppers.

6.   Place whole tomatoes in skillet and sear, turning, until most of the skin is dark brown.

7.   Stir in chicken broth and undrained whole tomatoes, broken up slightly.

8.   The counter was crowded with cans of creamed corn and whole tomatoes, the only vegetables he allows in the pot.

9.   There are no plates, just butcher paper, no forks and no side dishes, save whole tomatoes, avocados and the like.

10.   To make weenie stew, slice a package of franks into a pot of canned whole tomatoes.