plum tomatoes -- chopped

ProduceFresh plum tomatoes peak in late summer through early fall (August-October) in temperate regions, though canned plum tomatoes are available year-round.

Plum tomatoes are rich in lycopene, a potent antioxidant associated with cardiovascular health, as well as vitamins C and K. They are low in calories and provide dietary fiber, particularly when seeds and skin are consumed.

About

Plum tomatoes (Solanum lycopersicum var. lycopersicum) are elongated, oval-shaped tomatoes with firm flesh and fewer seeds than round beefsteak varieties. Originating from the Americas, they are characterized by their dense, meaty texture, lower water content, and concentrated tomato flavor. The most common cultivar is the San Marzano tomato, a heirloom Italian variety prized for its sweet, complex flavor and suitability for preservation. Plum tomatoes range from deep red to burgundy in color and typically weigh 60-100 grams when mature.

Culinary Uses

Plum tomatoes are primarily used for cooking and preservation rather than fresh eating. Their firm texture and high solids content make them ideal for sauces, pastes, soups, and stews. Chopped plum tomatoes are commonly employed in Italian cuisine—particularly in pasta sauces, risotto, and bruschetta—and are central to Mexican salsas and Indian curries. They are frequently canned whole or crushed for year-round availability. The minimal seed cavity and dense flesh mean they retain their structure during long cooking times, making them superior for dishes requiring reduction or extended simmering.

Forms & Preparations

Chopped/Diced — Cut into uniform pieces, used in salsas, sauces, and fresh preparations; preserves some texture during cooking.
Crushed — Hand-crushed or mechanically processed into a rough pulp; traditional for rustic sauces and allowing seeds and skins to distribute throughout.
Canned Whole — Preserved in juice or tomato puree; retains shape and can be broken down during cooking for controlled texture in long-simmered dishes.
Pureed — Blended smooth for uniform consistency; ideal for creating refined sauces and soups with velvet texture.
Sauce (Passata) — Sieved and strained to remove seeds and skins, resulting in smooth liquid concentrate; ready-to-use for pasta dishes and soups.
Paste (Concentrato) — Cooked down intensively into thick, concentrated product; provides concentrated tomato flavor in small quantities, used in braises and seasoning blends.