x 14½-ounce cans stewed tomatoes
Stewed tomatoes retain significant lycopene and vitamin C from fresh tomatoes, along with potassium and dietary fiber; the canning and cooking process may increase the bioavailability of certain nutrients while reducing vitamin C content slightly.
About
Stewed tomatoes are canned tomato preparations where fresh tomatoes have been cooked, diced, and preserved in a seasoning liquid, typically containing salt, spices, and sometimes additional ingredients like peppers, onions, or garlic. The tomatoes are harvested at peak ripeness, processed to remove skins, and then combined with their cooking liquid and seasonings before being sealed in cans for shelf stability.
This processed form of tomato maintains much of the nutritional profile of fresh tomatoes while offering extended shelf life and convenience. The cooking process increases the bioavailability of certain compounds, such as lycopene. Most commercial varieties are minimally seasoned to allow for versatile kitchen use, though regional variations exist.
Culinary Uses
Stewed tomatoes function as a foundational ingredient in countless prepared dishes, particularly in braises, stews, sauces, and casseroles. They are commonly used in Creole, Cajun, and Italian-American cuisine, appearing in gumbo, ragu, chili, and one-pot comfort food preparations. Their pre-cooked and diced form makes them ideal for quick weeknight cooking, as they require minimal additional cooking time. They can be used directly from the can, incorporated into soups and stews, or reduced to concentrate flavor. When substituting for fresh tomatoes in recipes, account for the added liquid and seasonings already present in the can.