of canned crushed tomatoes
Rich in lycopene (a powerful antioxidant), vitamin C, and potassium; canning concentrates some nutrients and the cooking process makes lycopene more bioavailable. Low in calories (approximately 30 per 100g) and naturally fat-free.
About
Canned crushed tomatoes are processed tomato products made from ripe tomatoes (Solanum lycopersicum) that have been mechanically crushed and canned with minimal additional processing. The tomatoes are typically harvested at peak ripeness, briefly heated to deactivate enzymes and kill pathogens, then crushed to a coarse or fine consistency and sealed in cans with tomato juice or puree as the canning medium. The result is a shelf-stable ingredient that preserves the essential flavor and nutritional profile of fresh tomatoes while providing convenience and year-round availability.
Crushed tomatoes differ from tomato sauce (which contains added seasonings and longer cooking), tomato puree (which is strained to remove seeds and skins), and whole canned tomatoes (which remain intact). Most commercial canned crushed tomatoes are made from San Marzano or Roma varieties, prized for their low seed content, meaty texture, and balanced acidity.
Culinary Uses
Canned crushed tomatoes serve as a foundational ingredient across Mediterranean, Italian, and global cuisines. They are essential for pasta sauces, risottos, soups (such as minestrone and tomato bisque), stews, and braises. In Indian cooking, they are used in curries and masalas; in Spanish cuisine, in gazpacho and paella bases; and in American comfort foods like chili and shakshuka. The ingredient is prized for its consistent quality, acidity (which aids preservation and flavor development), and ability to break down quickly into sauces without additional cooking. Canned crushed tomatoes work well with garlic, onions, olive oil, herbs (basil, oregano, thyme), and cheese, and can be reduced to concentrate flavor or thinned with stock to adjust consistency.