tin can's worth of crushed tomatoes
Rich in lycopene (a carotenoid antioxidant that increases bioavailability during cooking) and vitamin C, with modest potassium content. One standard 14.5 oz can (411g) provides approximately 30–40 calories, 6–8g carbohydrates, and 2–3g fiber.
About
Crushed tomatoes are a processed tomato product made from fully ripened tomatoes that have been mechanically crushed and canned, typically with minimal additives beyond salt and sometimes citric acid as a preservative. The product originates from industrial preservation techniques developed in the 19th century and is now a global staple in canned goods. Crushed tomatoes retain more texture than tomato sauce or paste, with visible seed cavities and skin fragments, producing a thick but pourable consistency. The flavor profile is intensely tomato-forward with natural acidity (pH typically 3.5–4.0), lacking the concentrated sweetness of tomato paste or the smooth uniformity of sauce.
Common varieties used for canning include San Marzano tomatoes (prized for fewer seeds and dense flesh), Roma tomatoes, and various processing cultivars bred specifically for industrial use. The canning process—blanching, crushing, hot-filling, and thermal processing—sterilizes the product while preserving tomato flavor and color.
Culinary Uses
Crushed tomatoes serve as a foundational ingredient across Mediterranean, Latin American, and American cuisines, particularly in sauces, soups, stews, and curries. They are essential for pasta sauces (ragù, arrabbiata, marinara), chili, goulash, shakshuka, and curry bases. The texture allows crushed tomatoes to integrate seamlessly into dishes while maintaining structure, making them preferable to tomato sauce for slow-cooked preparations. They are commonly used as a base for salsa, tomato soup, and braised meat dishes. Preparation typically involves simmering with aromatics (garlic, onion), fat (oil or butter), and seasonings; the acidity can be balanced with sugar or baking soda if needed.