-1/2- to 16-ounce can tomatoes

ProduceYear-round. Canned tomatoes are shelf-stable products available consistently throughout the year, making them invaluable during off-seasons when fresh tomato quality diminishes.

Rich in lycopene, a powerful antioxidant linked to cardiovascular health, and contains significant vitamin C, potassium, and fiber. The cooking and canning process increases lycopene bioavailability compared to fresh tomatoes.

About

Canned tomatoes are preserved tomatoes packed in their own juice, sauce, or tomato puree, typically from ripe field tomatoes (Solanum lycopersicum) that have been processed and sealed in metal containers to extend shelf life. The tomatoes are harvested at peak ripeness, washed, and canned within hours of picking using heat-sterilization methods to ensure food safety and stability. Common varieties include whole peeled tomatoes, crushed tomatoes, diced tomatoes, and tomato paste or puree. The flavor remains relatively true to fresh tomatoes while becoming more concentrated due to the removal of water content during processing.

Culinary Uses

Canned tomatoes are a foundational ingredient in countless cuisines, particularly Italian, Spanish, Mexican, and Mediterranean cooking. They serve as the base for sauces, soups, stews, salsas, and braises, providing consistent acidity and umami depth. Whole peeled canned tomatoes are preferred for applications where texture matters (such as pasta sauces), while crushed varieties work well for quicker-cooking dishes. Canned tomatoes are economical year-round alternatives to fresh tomatoes, with no requirement for peeling or de-seeding, making them ideal for busy kitchens and professional cooking.

Forms & Preparations

Whole peeled — Intact tomatoes packed in juice or light tomato sauce; best for sauces where texture is visible.
Crushed — Tomatoes broken into small chunks and packed in juice; ideal for quick sauces and soups.
Diced — Pre-cut tomato pieces in tomato juice; convenient for salsas, stews, and dishes requiring uniform pieces.
Tomato sauce — Cooked and strained tomatoes with added seasonings; thicker consistency, ready for quick meal preparation.
Tomato paste — Highly concentrated tomato puree; used in small quantities to add depth and umami to sauces.
Crushed in puree — Crushed tomatoes suspended in tomato puree; combines texture and concentration for richer sauces.

Substitutes

Unknown — Use 2-3 pounds fresh tomatoes, blanched, peeled, and chopped, to replace one 16-ounce can; cook longer to concentrate flavors and reduce excess liquid.
Unknown — Substitute 1 tablespoon tomato paste mixed with 1 cup water for one 16-ounce can; adjust for desired sauce consistency and acidity.
Unknown — Use 1½ cups bottled tomato sauce as a direct replacement, though flavor profile and thickness may vary by brand.
Unknown — Use 1 cup puree from fresh tomatoes; adds fresher flavor but requires longer cooking to concentrate and reach canned-tomato intensity.
Unknown — Rehydrate 1 cup sun-dried tomatoes in warm water, then puree; provides deeper, more concentrated umami and requires adjustment of added liquids.