of crushed tomatoes
Rich in lycopene, a powerful antioxidant, and vitamin C; also provides potassium and fiber, though nutrient density varies by brand and whether salt is added.
About
Crushed tomatoes are tomatoes that have been mechanically processed to break down the flesh and skin into small, irregular pieces while retaining their natural juice and seeds. Typically made from ripe, vine-ripened tomatoes—most commonly San Marzano or Roma varieties—crushed tomatoes are either canned or jarred as a convenience product. Unlike tomato paste (which is concentrated) or tomato sauce (which contains additional seasonings and ingredients), crushed tomatoes maintain a relatively pure tomato profile with minimal processing. The product consists of roughly 90% tomato solids suspended in tomato juice, creating a chunky consistency ideal for applications where texture and fresh tomato flavor are desired.
Culinary Uses
Crushed tomatoes serve as a foundational ingredient in Italian, Mediterranean, and Mexican cuisines, particularly in sauces, stews, and braises. They are essential to classic dishes such as pasta marinara, ragu, shakshuka, chili, and gazpacho. The chunky texture provides visual appeal and rustic mouthfeel while the juice base creates a cohesive sauce. Crushed tomatoes are preferred over whole canned tomatoes when a broken-down consistency is desired without the labor of manual crushing, and over tomato paste when concentration is unwanted. They pair well with garlic, onions, basil, oregano, olive oil, and cream, and work equally well in vegetarian and meat-based preparations.