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-oz. can diced tomatoes

ProduceYear-round; canned diced tomatoes are shelf-stable processed products available consistently throughout the year regardless of fresh tomato seasonality.

Canned diced tomatoes are a good source of lycopene, an antioxidant compound with potential health benefits, and provide vitamin C, potassium, and fiber. The canning process may concentrate certain nutrients while the added sodium content varies by brand.

About

Canned diced tomatoes are fresh tomatoes that have been washed, peeled, diced into small cubes, and preserved in their own juice or a tomato juice base, typically with added salt and sometimes citric acid as a preservative. This processed form of the tomato (Solanum lycopersicum), a fruit native to Mesoamerica, offers the convenience of year-round availability while retaining much of the nutritional profile and flavor of fresh tomatoes. The dicing occurs before canning, allowing for uniform pieces suitable for immediate use in cooking without additional prep work. Quality varies by brand, with some products containing whole peeled tomatoes that are diced, while others may include tomato paste or concentrate for enhanced flavor.

Canned diced tomatoes are typically packed in either their own juice, which provides a thinner, more acidic liquid, or in a thick tomato puree base for body. The variety of tomato used affects the final product; San Marzano and Roma tomatoes are considered superior for canning due to their lower water content and fewer seeds. Storage in the can preserves the bright red color and tangy flavor profile characteristic of ripe tomatoes.

Culinary Uses

Canned diced tomatoes are a staple in countless global cuisines, particularly in Italian, Spanish, Mexican, and Mediterranean cooking. They form the foundation for sauces, salsas, soups, stews, and braises, offering consistent texture and flavor without the seasonal constraints of fresh tomatoes. In Italian cuisine, they are essential for pasta sauces, minestrone, and risottos; in Mexican cooking, they feature prominently in salsa, enchilada sauce, and chili; in Indian cuisine, they are used in curries and dal preparations.

The standard preparation requires no chopping or peeling, making them efficient for quick weeknight dinners, slow-cooked braises, and canned good staples. They pair well with garlic, onions, herbs (basil, oregano, cilantro), spices (cumin, paprika), and proteins including beans, ground meat, and fish. The liquid in the can should generally be included in cooking to avoid excessive reduction and loss of tomato flavor.

Forms & Preparations

Diced — Cut into uniform small cubes, the standard commercial form, ready to add directly to dishes.
Whole peeled — Whole tomatoes in juice that can be manually broken or crushed; provides control over final texture and is often preferred by cooks for sauces.
Crushed — Tomatoes broken down into smaller, irregular pieces with more liquid; produces a smoother result than diced.
Sauce (puree-based) — Diced tomatoes packed in a thick tomato puree rather than juice, creating a denser, more concentrated product.
Fire-roasted — Diced tomatoes that have been fire-roasted before canning, imparting a deeper, slightly smoky flavor.