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.5 ounce can tomatoes

ProduceYear-round. Canned tomatoes are shelf-stable and available consistently throughout the year, making them invaluable when fresh tomatoes are out of season or prohibitively expensive.

Canned tomatoes are rich in lycopene, a powerful antioxidant that becomes more bioavailable during heat processing. They also provide vitamin C, potassium, and fiber, with minimal added sodium depending on the brand.

About

Canned tomatoes are tomatoes that have been harvested, processed, and preserved in sealed metal or glass containers, typically with added salt and sometimes citric acid or calcium chloride as preservatives. The canning process involves washing, sorting, and heating whole or crushed tomatoes to eliminate pathogens, then filling into containers under sterile conditions. Canned tomatoes are available in several styles: whole peeled tomatoes, crushed tomatoes, tomato paste, tomato puree, and diced tomatoes. The heat treatment during processing breaks down cell walls, making tomatoes softer and their lycopene and other nutrients more bioavailable than in fresh tomatoes.

The flavor profile of canned tomatoes is concentrated and somewhat cooked, with natural sweetness and acidity. High-quality canned tomatoes are processed quickly after harvest to preserve flavor and nutritional content. San Marzano tomatoes, traditionally grown near Mount Vesuvius in Italy, are considered the gold standard for canning due to their low seed content, thick walls, and balanced sweetness and acidity.

Culinary Uses

Canned tomatoes are a foundational ingredient in global cuisines, particularly in Mediterranean, Latin American, and Asian cooking. They are essential for soups (minestrone, tomato bisque), sauces (marinara, arrabiata, curry bases), braises, stews (chili, goulash), and grain dishes (risotto, paella). Crushed and diced canned tomatoes are preferred in quick-cooking applications where fresh tomatoes are unavailable or impractical. Tomato paste concentrate appears in countless dishes as a flavor builder. Canned whole tomatoes are often hand-crushed during cooking for rustic texture. The consistency and uniform quality of canned tomatoes make them reliable for recipe development and consistent results year-round.

Forms & Preparations

Whole peeled tomatoes — Intact tomatoes with skin removed, packed in juice or sauce; best for rustic applications and hand-crushing during cooking.
Crushed tomatoes — Tomatoes broken into small, uniform pieces with juice; ideal for sauces and quick-cooking dishes where smooth texture is desired.
Diced tomatoes — Uniform small cubes packed in juice; commonly used for salsas, soups, and dishes where chunky texture is preferred.
Tomato paste — Concentrated tomato solids with seeds and skins removed, reduced to a thick paste; used as a flavor base and thickener in small quantities.
Tomato puree — Smooth, unseasoned tomato sauce made from sieved tomatoes; thicker than juice but smoother than crushed tomatoes.
Tomato juice — Liquid extracted from tomatoes, sometimes seasoned; used in beverages, soups, and as a cooking liquid.