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tomatoes -- crushed

ProduceYear-round. Crushed tomatoes are shelf-stable products available consistently due to industrial preservation methods, though they are often manufactured from tomatoes harvested during peak season (July-October in the Northern Hemisphere).

Crushed tomatoes are an excellent source of lycopene, a potent antioxidant, and provide vitamin C, potassium, and vitamin K. They are low in calories and fat while contributing natural acidity and umami compounds that enhance overall flavor in dishes.

About

Crushed tomatoes are a processed form of fresh tomatoes, typically prepared by mechanically breaking down ripe tomato fruits into a pulpy consistency with skins and seeds intact. The ingredient is derived from Solanum lycopersicum, the common cultivated tomato, which originated in Mesoamerica and was domesticated over millennia. Crushed tomatoes contain the natural juice and flesh of the fruit and are often preserved through canning or aseptic packaging to extend shelf life. The resulting product has a textured, sauce-like consistency intermediate between whole tomatoes and smooth tomato puree, with a bright, acidic, and umami-forward flavor profile characteristic of ripe tomatoes.

The culinary form differs from tomato paste (more concentrated), tomato sauce (often seasoned and cooked), and tomato juice (liquid only), occupying a versatile position in the processed tomato category.

Culinary Uses

Crushed tomatoes serve as a foundational ingredient in countless cuisines, particularly Italian, Spanish, Mediterranean, and Latin American cooking. They are essential to sauces including pasta sauces (marinara, arrabbiata), soups (tomato bisque, minestrone), and stews (chili, ratatouille). Crushed tomatoes are commonly used in salsa bases, gazpacho, shakshuka, and as a braising liquid for meats and vegetables. The ingredient balances acidity with natural sweetness and provides body and umami depth to dishes. They are typically added directly to simmering preparations where they break down further and concentrate in flavor through reduction.

Forms & Preparations

Canned in tomato juice — Tomatoes crushed and packed in their own juice in sealed metal or glass cans; the most common commercial form with extended shelf life.
Aseptically packaged — Crushed tomatoes preserved through high-temperature sterilization and packaged in shelf-stable cartons; convenient for storage without refrigeration until opened.
Fire-roasted — Crushed tomatoes from tomatoes that have been flame-roasted before crushing, imparting a deeper, slightly smoky flavor and caramelized notes.
San Marzano variety — Crushed tomatoes made specifically from San Marzano tomatoes, known for lower seed content, fewer juice pockets, and a sweeter, less acidic profile.
With garlic and herbs — Pre-seasoned crushed tomatoes blended with garlic, basil, oregano, or other herbs; designed for convenience in quick sauce preparation.