x 28-ounce can whole tomatoes

ProduceYear-round; canned tomatoes are shelf-stable preserved products available throughout the year, making them independent of fresh tomato seasonality.

Rich in lycopene, a powerful antioxidant associated with cardiovascular health, and a good source of vitamin C, potassium, and vitamin K. The canning process actually increases bioavailability of lycopene compared to fresh tomatoes.

About

Whole tomatoes preserved in a 28-ounce can represent mature, ripe fruits from Solanum lycopersicum, canned at peak ripeness to maintain quality and nutritional value. These tomatoes are typically harvested when fully developed, briefly blanched to remove skin, and packed in their own juice or a light tomato juice with minimal additives. The canning process—involving heat sterilization—preserves the fruit's natural acidity and umami characteristics while extending shelf life indefinitely. Varieties used for canning are typically Roma, San Marzano, or paste types selected for their flesh-to-seed ratio and lower water content, yielding a concentrated flavor profile distinct from fresh tomatoes.

Culinary Uses

Canned whole tomatoes are a foundational ingredient in Mediterranean and global cuisines, particularly valued for soups, stews, sauces, and braises where their concentrated acidity and natural sweetness enhance dishes. They are essential to Italian pasta sauces (sugo di pomodoro), Spanish gazpacho, French ratatouille, and Latin American salsas. The whole form allows cooks to control texture—crushing by hand for rustic preparations or leaving intact for chunky sauces. Their consistent quality, year-round availability, and inherent acidity make them superior to fresh tomatoes for long-cooking preparations where flavor concentration is desired.

Forms & Preparations

  • Whole, Peeled (In Juice) — Intact, skin-removed tomatoes in their own juice; the standard form for versatile cooking applications where texture control is valued.
  • Hand-Crushed — Whole tomatoes manually broken into chunky pieces during preparation; creates rustic, textured sauces suitable for traditional Italian preparations.
  • Finely Chopped or Diced — Pre-processed canned whole tomatoes cut into small uniform pieces; available from some producers for convenience in certain applications.
  • Fire-Roasted Whole — Whole tomatoes exposed to flame before canning, imparting subtle smokiness and deeper caramelized notes; used in Southwestern and contemporary preparations.
  • With Basil or Garlic — Whole tomatoes canned with complementary herbs for convenience; these seasoned versions reduce prep time but limit flavor customization.

Substitutes

  • Unknown — Use 1 cup puree for every 28-ounce can; add water to adjust consistency if a brothier sauce is desired. Puree is more concentrated, so reduce slightly.
  • Unknown — Use approximately 2 pounds (about 6-8 medium tomatoes); blanch, peel, and seed if desired. Fresh tomatoes contain more water, so allow longer cooking to concentrate flavors.
  • Unknown — Substitute 1:1 by volume; crushed varieties cook down faster and create a smoother sauce but lack the textural appeal of whole tomatoes.
  • Unknown — Combine 1.5 cups tomato juice with 1 cup diced canned or fresh tomatoes; adjust ratio based on desired consistency and intensity.
  • Unknown — Mix 3-4 tablespoons paste with 2 cups water; this creates a lighter alternative but less closely mimics whole tomato texture and subtle flavor.

Recipes Using x 28-ounce can whole tomatoes (2)

RCI-SP.004.0066.001

Catfish Jambalaya

A Catfish recipe.

RCI-SF.005.0037.001

Mediterranean Catfish Stew

Mediterranean Catfish Stew from the Recidemia collection