can plum tomatoes

ProduceYear-round. Canned plum tomatoes are harvested at peak summer ripeness and processed immediately, providing consistent quality and availability throughout all seasons.

Rich in lycopene, a powerful antioxidant associated with cardiovascular health; the canning process actually increases bioavailability of lycopene. Good source of vitamin C, potassium, and fiber when prepared with minimal added sodium.

About

Canned plum tomatoes are preserved tomatoes (Solanum lycopersicum var. lycopersicum) packed in their own juice or tomato sauce, typically without added salt or preservatives. Plum tomatoes, also called Roma or Italian tomatoes, are an oblong variety characterized by fewer seeds, thicker flesh, and lower water content than beefsteak varieties, making them ideal for preservation. The canning process—harvesting at peak ripeness, blanching, and heat-sterilizing in sealed containers—preserves the tomatoes' natural acidity and umami compounds, resulting in a shelf-stable product that retains much of the fresh tomato's flavor intensity and nutritional profile.

Canned plum tomatoes originated in Mediterranean regions, particularly Italy, and became a staple of Italian-American cuisine in the 19th and 20th centuries. San Marzano tomatoes, grown near Mount Vesuvius in the Campania region of Italy, are considered the gold standard for canning due to their balance of sweetness, acidity, and low seed content.

Culinary Uses

Canned plum tomatoes form the foundation of countless Mediterranean and global dishes, particularly Italian sauces (pasta sauce, pizza sauce, ragu) and Spanish preparations (gazpacho, salsa brava). They are essential in soups, stews, and braises—including minestrone, tomato bisque, and Indian curries—where their concentrated flavor and natural pectin contribute body and depth. The acidic, umami-rich liquid in the can is equally valuable as the fruit itself, often incorporated directly into sauces. Canned plum tomatoes are preferred over fresh in cooked applications for their consistency, year-round availability, and superior flavor concentration compared to out-of-season fresh tomatoes.

Forms & Preparations

Whole peeled — Intact plum tomatoes with skin removed, packed in tomato juice or sauce. Most versatile form, allowing the cook to crush or leave whole as desired.
Crushed — Partially or fully broken tomato pieces in juice. Pre-crushed for convenience but retains more body than paste. Often used directly in sauces without additional breakdown.
Diced — Uniform cubes of tomato flesh with juice. Convenient for applications where consistency matters (salsas, soups, stews) without the need for hand-crushing.
Sauce or puree — Smooth, strained tomato product with or without added herbs, garlic, or salt. Ready-to-use base requiring minimal cooking, though less flexible than whole or crushed forms.
San Marzano (premium whole) — Canned plum tomatoes from the Campania region of Italy, prized for balanced sweetness, acidity, and minimal seed content. Packed whole and considered superior for discerning applications.