-oz. can whole tomatoes
Rich in lycopene, an antioxidant compound associated with cardiovascular and cellular health; also a good source of vitamin C, potassium, and fiber. The canning process actually increases bioavailable lycopene compared to raw tomatoes.
About
Canned whole tomatoes are ripe tomatoes that have been harvested, minimally processed, and preserved in their own juice or tomato juice within sealed metal containers. The tomatoes are typically blanched to remove skins, then packed whole or slightly crushed with added salt and citric acid as preservatives. This canning process was developed in the 19th century and remains a standard method for preserving seasonal tomato harvests year-round. Canned whole tomatoes retain the essential flavor and nutritional qualities of fresh tomatoes while offering extended shelf stability, making them a pantry staple in kitchens worldwide.
The tomatoes used are usually plum or Roma varieties, selected for their lower water content, fewer seeds, and concentrated flavor. High-quality canned whole tomatoes should have minimal added ingredients beyond salt and citric acid, with the tomatoes themselves comprising the bulk of the can's contents.
Culinary Uses
Canned whole tomatoes are fundamental to countless cuisines, particularly Italian, Spanish, and Latin American cooking. They are the foundation for pasta sauces, salsas, curries, stews, and soups, offering consistent acidity and depth. The whole format allows cooks to control texture—they may be crushed by hand during cooking for a chunky sauce, blended for smoothness, or left intact in braises and slow-cooked dishes. They pair well with garlic, onions, herbs like basil and oregano, and are essential in dishes such as marinara, salsa roja, shakshuka, and Indian curries. The liquid in the can is equally valuable, serving as a flavorful base for sauces and braises.