x 14½- to 16-ounce can peeled whole tomatoes
Rich in lycopene, an antioxidant associated with cardiovascular health, and vitamin C, with minimal sodium if packed without added salt. The canning process may increase bioavailability of lycopene compared to fresh tomatoes.
About
Canned whole peeled tomatoes are ripe tomatoes (Solanum lycopersicum) that have been blanched to remove the skin, packed whole or halved in their own juice or tomato juice, and heat-processed for shelf stability. This preservation method originated in the late 19th century and became a cornerstone of modern food production. The tomatoes retain their firm structure and concentrated flavor, with the peeling process removing the thin outer skin while preserving the flesh, seeds, and juice. San Marzano and Roma varieties are the most prized cultivars for canning due to their low seed content, meaty texture, and balanced acidity.
Culinary Uses
Canned whole peeled tomatoes are a foundational ingredient in Italian, Spanish, and Mediterranean cuisines, particularly for sauces (sugo di pomodoro, salsa roja), braises, soups, and stews. They are preferred over fresh tomatoes in many applications because their acidity is stable, their flavor is concentrated, and they provide consistent results year-round. Home cooks and professional chefs crush or quarter them by hand to control texture, or leave them whole for preparations like shakshuka or cioppino. The packing liquid is equally valuable, contributing body and umami to dishes. Their slight tartness complements garlic, olive oil, basil, oregano, and chile peppers.