approx 28 oz canned tomatoes
Good source of lycopene, a carotenoid antioxidant associated with cardiovascular health; the canning process actually increases bioavailability of lycopene compared to fresh tomatoes. Also provides vitamin C, potassium, and fiber, with minimal sodium in unsalted varieties.
About
Canned tomatoes are preserved tomato fruits packed in water, juice, or tomato sauce, typically harvested and processed at peak ripeness to lock in flavor and nutritional content. Commercial canning involves blanching, peeling, and packing whole, diced, or crushed tomato flesh with minimal added sodium and preservatives, using heat sterilization to ensure shelf stability. The 28 oz (approximately 800 gram) can represents a standard commercial size widely used in North American kitchens. Canned tomatoes may derive from varieties like San Marzano, Roma, or general-purpose processing tomatoes, each with distinct acidity levels and seed content that affect final product quality.
Culinary Uses
Canned tomatoes serve as a foundational ingredient across global cuisines, particularly in Italian, Spanish, and Mexican cooking. They are essential in sauces (marinara, arrabbiata, salsa roja), soups (minestrone, tomato bisque), braises, and slow-cooked dishes where extended cooking times benefit from their concentrated flavor and structured consistency. The standardized acidity and reduced water content make canned tomatoes preferable to fresh for long-simmered preparations. They are also used in curries, chilis, and stews where their body and natural pectin contribute to sauce development without requiring reduction.