- Category
- Vegetables
- State
- Canned
- Usual unit
- g
What it is
Canned tomatoes are tomatoes processed and packed for convenient use. They may be sold whole and peeled, chopped, or crushed; some products include tomato juice, and some may contain salt or basil, so check the ingredient list and package. The formats are not identical in texture: whole tomatoes let you choose how much to break them up, while crushed tomatoes blend more readily into a smooth sauce. They are a practical option for cooked dishes when fresh tomatoes are not the format you need. Keep unopened cans according to the package directions, and use the product as instructed after opening.
When to use it
Use canned tomatoes when you want a tomato base for cooking without peeling or chopping fresh tomatoes. Whole peeled tomatoes work well when you want to control the size of the pieces or crush them during cooking. Chopped and crushed tomatoes are convenient when you want to add tomato directly to a sauce or stew. They can also suit dishes where a consistent cooked tomato flavor matters more than fresh, firm pieces. Check the product format and flavor before using it in a cold preparation; many canned tomatoes are most useful after cooking, particularly whole tomatoes packed in juice.
How to use it
Read the label first to check the format and whether salt or other ingredients have been added. Open the can and add the tomatoes to a pan or pot as your recipe requires. Break whole peeled tomatoes up with clean hands or a spoon before or during cooking; alternatively, leave them whole initially and crush them later. Simmer gently so they soften and blend with onion, garlic or other ingredients in the pan. If the sauce is too loose, let it reduce gradually; add reserved packing juice in small amounts if you want to adjust the consistency. For a smooth result, blend the sauce at the end. Follow the package directions for storage after opening.
Flavour and texture
Flavor and texture vary with the product, format and ingredients listed on the package. Whole peeled tomatoes retain pieces that you can break up as they cook; chopped tomatoes are already in smaller pieces, and crushed tomatoes blend readily into a more uniform preparation. The packing liquid can add moisture. The flavor may taste relatively raw before cooking and become more concentrated as a sauce reduces. Added salt, when present, also affects the final seasoning.
How to choose it
Choose the format for the dish: whole tomatoes give you control over the pieces, chopped tomatoes reduce preparation, and crushed tomatoes offer a more uniform base. Check the ingredient list for salt, basil or other additions so you can adapt your recipe. Before buying, inspect the can and avoid packages that are broken, cracked, bulging or badly dented. Check the date and follow any storage instructions on the label.
Storage
Store unopened cans according to the package directions, and use older pantry items before newer ones. Home-canned tomatoes require suitable preparation and processing; store them in a cool, dry place as directed by the method used. After opening a commercial can, follow the manufacturer's instructions for storage and use. Do not decide that a product is safe based only on its appearance or smell.
Substitutions
Whole, chopped and crushed canned tomatoes can replace one another in many cooked dishes, but the final texture will change; you may need to crush the tomatoes or cook the sauce further. Passata or tomato purée can work when a smoother result is appropriate, but neither provides the same pieces as whole or chopped tomatoes. Check whether the substitute contains salt or other additions and adjust the recipe accordingly.
Common mistakes
Do not choose a format without considering the texture you want: crushed tomatoes will not provide the same distinct pieces as whole tomatoes. Check the label before adding all the salt called for in a recipe, because some canned tomatoes are already salted. Avoid cooking a sauce over high heat without watching it, as it may reduce more than intended. For home canning, do not change the proportions or instructions of a tested canning recipe.
Safety and allergens
Check the package directions for use and storage, especially after opening. Avoid cans that are broken, cracked, bulging or badly dented. Home canning requires suitable tested recipes and processing methods; do not improvise changes to the ingredients or canning procedure.
Culinary uses
- Base for cooked tomato sauces
- Ingredient for soups, stews and other simmered dishes
- Tomato component in pasta sauces
Recommended techniques
- Crush whole canned tomatoes by hand or with a spoon
- Simmer to soften and blend flavors
- Reduce gently to concentrate the sauce
Pairs well with
- Onion and garlic
- Pasta
- Olive oil and aromatic herbs
Frequently asked questions
Which canned tomato format is best for sauce?
Choose according to the texture you want. Whole tomatoes let you leave pieces or crush them later; chopped tomatoes need less preparation, while crushed tomatoes make a more uniform base.
Should I drain canned tomatoes?
Not necessarily. The packing liquid can go into the dish; add it gradually if you want to control the sauce's consistency.
How should I store canned tomatoes after opening?
Follow the storage and use instructions on the package. Do not assume a particular storage method or duration if the label does not specify one.
Estimated nutrition
- Fat
- 0.25 g
- Saturates
- 0.03 g
- Carbohydrate
- 3.47 g
- Sugars
- 2.55 g
- Fibre
- 1.9 g
- Protein
- 0.79 g
- Salt
- 0.29 g
Sources and review
Automatically researched, cross-checked and validated content. Sources consulted:
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- Romanica Olomucensia : «¿Qué pinga es esto?». Usos disfemísticos en el español de Cuba doi.org
- La historia del tomate en la cocina | Hida hida.es
- Los 6 mejores tipos de tomate y cómo usarlos en cocina mercadosantamariadelacabeza.es
- Food Selection & Storage | Home & Garden Information Center hgic.clemson.edu
- Vamos a Conservar Alimentos: Tomates extension.psu.edu
- Canning Tomatoes and Tomato Products | UNL Food | Nebraska food.unl.edu
- El tomate en conserva: del tomate pelado al concentrado de tomate - Panepanna panepanna.es
- Canning Tomatoes and Tomato Products | University of Idaho uidaho.edu
- Para la ciudadanía aesan.gob.es
- Canning Tomatoes & Tomato Products | Cooperative Extension Service uaf.edu
- Salsa recipes for canning | OSU Extension Service extension.oregonstate.edu
