x 3-lb can plum tomatoes

ProduceYear-round. Canned plum tomatoes are shelf-stable and available consistently throughout the year, though they represent tomatoes harvested and processed during the peak season (typically late summer through early autumn in major growing regions).

Rich in lycopene, a powerful antioxidant associated with cardiovascular health. Canned plum tomatoes are also a good source of vitamin C, potassium, and fiber, with the canning process actually increasing bioavailable lycopene content.

About

Canned plum tomatoes are whole or crushed fruits of the Solanum lycopersicum variety, specifically cultivars bred for processing and canning. Plum tomatoes (also called Roma or paste tomatoes) are elongated, meaty fruits with fewer seeds and thinner skins than beefsteak varieties, making them ideal for preservation. The fruits are harvested at peak ripeness and processed within hours—typically blanched, peeled, and sealed in cans with tomato juice or puree and minimal seasoning. The canning process preserves the tomatoes' acidity naturally while concentrating their umami-rich flavor compounds. A standard 3-lb (approximately 28 oz) can contains whole or crushed fruit packed in juice or puree.

These tomatoes develop a deep red color and concentrated tomato flavor during processing, with a slightly acidic, sweet undertone. The texture ranges from firm (whole) to soft and broken down (crushed), depending on the product type.

Culinary Uses

Canned plum tomatoes are a foundational ingredient in Italian, Mediterranean, and many global cuisines. They are essential for sauces (marinara, arrabiata, bolognese), soups (minestrone, tomato bisque), braises, and stews. The concentrated flavor and convenient form make them preferable to fresh tomatoes outside the growing season, offering consistent quality year-round. They are used whole in rustic applications or crushed for smooth sauces. Canned plum tomatoes pair well with garlic, basil, oregano, olive oil, and onions, and work equally in vegetarian dishes and meat-based preparations.

Forms & Preparations

Whole peeled — Intact fruits in tomato juice, used for rustic sauces and where tomato shape is visually important.
Crushed — Broken into small pieces, ideal for smooth or chunky sauces, soups, and braises.
Diced — Cut into uniform chunks, convenient for immediate use in salsas, sauces, and stews without further preparation.
In puree — Packed in thick tomato puree rather than juice, creating a more concentrated product with less liquid to reduce.
Fire-roasted — Charred before canning to add subtle smokiness and depth to sauces and braised dishes.