- Category
- Vegetables
- State
- Canned
- Usual unit
- can
What it is
Canned stewed tomatoes are prepared, packaged tomatoes sold as a ready-to-cook ingredient. Recipes may call for a can of stewed tomatoes or diced tomatoes, so cut size and preparation are not necessarily identical across products. Check the label for the ingredients and seasonings in the particular can. Because the tomatoes are already prepared, they are a convenient way to add tomato to cooked dishes without starting with fresh tomatoes.
When to use it
Use them when you want to add tomato to a cooked dish without chopping and preparing fresh tomatoes. They work in vegetable soups and stews, and can cook with other vegetables as the flavors come together. Choose a product that suits the recipe: diced and stewed versions can differ in texture and seasoning. Taste before adding salt or other seasonings, especially when the recipe already includes strongly flavored ingredients.
How to use it
Open the can and add the tomatoes to the pot or pan with the other ingredients. They can go into a vegetable soup or stew; simmer the mixture until the other ingredients are tender and the flavors have blended. A succotash recipe combines them with corn, lima beans and okra, cooking until the vegetables are tender and the liquid has reduced. Check the seasoning before adding salt because products vary. Refrigerate leftovers within two hours.
Flavour and texture
Flavor and seasoning depend on the particular product and its ingredients, so check the label and taste before seasoning. The texture may be softer and more cooked than that of fresh tomato. The amount of liquid can also vary, so assess the dish before adding extra liquid or changing its consistency.
How to choose it
Read the label to make sure you are buying stewed tomatoes rather than a different tomato product. Check whether seasonings are included and how the tomatoes are cut; both can affect the dish’s seasoning and texture. Recipes may specify a can size, so compare the package amount with the recipe and adjust the quantity if needed.
Storage
For an unopened product, follow the storage directions on the label. Once opened, refrigerate leftovers within two hours and store them in a suitable container. The available evidence does not establish a storage period for an opened can, so follow the manufacturer’s instructions and do not keep the product longer than directed.
Substitutions
Canned diced tomatoes may work in recipes that can accommodate prepared tomatoes, although their texture or seasoning may differ from stewed tomatoes. Chopped fresh tomatoes are another option: one succotash recipe uses 4 to 6 medium tomatoes in place of a 14.5-ounce can. That ratio is a guide for that recipe, not a universal conversion.
Common mistakes
Do not assume every can has the same amount of liquid, texture or seasoning. Taste the tomatoes before adding salt, and consider how their liquid will affect the recipe. If replacing stewed tomatoes with fresh or diced tomatoes, check the texture as the dish cooks and adjust the preparation as needed.
Safety and allergens
Refrigerate leftovers within two hours. Follow the label for storage of the unopened product and any product-specific directions.
Culinary uses
- Base para sopas y guisos
- Ingrediente listo para incorporar a platos cocinados
Recommended techniques
- Añadir directamente a una olla o sartén
- Cocer a fuego lento con otros ingredientes
Pairs well with
- Repollo
- Maíz y frijoles de lima
- Cebolla y okra
Frequently asked questions
Can I add them straight to soup?
Yes. They can be added to vegetable soup and cooked with the other ingredients; taste before adding more salt.
Can I substitute fresh tomatoes?
In some recipes. One succotash recipe uses 4 to 6 medium fresh tomatoes instead of a 14.5-ounce can; the suitable amount depends on the recipe.
How should I store leftovers?
Refrigerate them within two hours. Check the label for additional product-specific storage directions.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Estimated nutrition
- Fat
- 0.19 g
- Saturates
- 0.03 g
- Carbohydrate
- 6.19 g
- Sugars
- 3.52 g
- Fibre
- 1 g
- Protein
- 0.91 g
- Salt
- 0.55 g
Sources and review
Automatically researched, cross-checked and validated content. Sources consulted:
- Romanica Olomucensia : «¿Qué pinga es esto?». Usos disfemísticos en el español de Cuba doi.org/10.5507/ro.2021.007
- The Essential Glossary of Cooking Terms for the Culinary Arts - Escoffier www.escoffier.edu/blog/culinary-arts/the-essential-glossary-of-cooking-terms-for-the-culinar…
- La historia del tomate en la cocina | Hida hida.es/historia-del-tomate-en-la-cocina/
- Los 6 mejores tipos de tomate y cómo usarlos en cocina mercadosantamariadelacabeza.es/blog/tesoros-gastronomicos/tipos-de-tomate
- Conservación de Tomates - Illinois Extension extension.illinois.edu/media/6863/download?inline=
- El tomate: Historia, cocina y cultura. Cinco siglos entre ... www.scielo.cl/scielo.php?pid=S0719-49942025000300102&script=sci_arttext&tlng=es
- Los Tomates | KSRE Bookstore - Kansas State University bookstore.ksre.ksu.edu/download/spanish-preserve-it-fresh-preserve-it-safe-tomatoes-conserva…
- Sopa de tomate y repollo | University of Maryland Extension extension.umd.edu/eatsmart-espanol/recipes-spanish/sopa-de-tomate-y-repollo
- Succotash receta | Servicio de Extensión de OSU extension.oregonstate.edu/es/imported-publication/succotash
- Conservas caseras: Tiempos y métodos de procesamiento | Extensión de la UMN es.extension.umn.edu/Comida/preparing/cocinar-en-casa/Conservaci%C3%B3n-de-los-alimentos/env…
- A Taste of Oaxaca: A Chef, a Recipe, and a Cookbook via.library.depaul.edu/cgi/viewcontent.cgi?article=1420&context=dialogo
- Slow Cooker Eggplant, Tomato and Chickpea Stew – Community Nutrition Security Research Group web.uri.edu/community-nutrition/eggplant-tomato-chickpea-stew/
- Greek Spaghetti with Tomatoes & Feta/Espaguetis a la Griega con Tomates y Queso Feta (LCH) | CSU Northridge w2.csun.edu/wic/lets-cook-healthy/recipes/main-dishes/greek-spaghetti-tomatoes-feta-espaguet…
- Guisado De Okra (Marigha Bamia) food.unl.edu/sites/unl.edu.ianr.extension.food/files/recipes/documents/spanish/okra-stew-nep…
