- Category
- Vegetables
- State
- Canned
- Usual unit
- g
What it is
Tomatoes in juice are preserved tomatoes packed with tomato liquid; the amount and consistency of the liquid vary by product. They may be sold whole, halved or chopped, and some versions are peeled. The can contains both tomato flesh and juice, so you can add the solids first and adjust the liquid as you cook. They are not the same as fresh tomatoes or concentrated tomato paste: their flesh retains pieces or pulp, while the juice helps form the base of sauces, soups and stews. Check the label for the ingredient list and storage directions for the particular product.
When to use it
Use them when a cooked recipe calls for tomatoes and you want the tomato pieces and liquid ready together. They work well in pasta sauces, soups, vegetable or bean stews, and dishes that benefit from a moist tomato base. They are convenient when fresh tomatoes are not available or when you want a cooked, consistent tomato texture. If a recipe needs less liquid, drain some and save it to add gradually; if it needs a looser base, add more. For dishes where the fresh texture of uncooked tomato is essential, use fresh tomatoes instead.
How to use it
Open the can and check whether the tomatoes are whole, halved or chopped. Add the tomatoes to a pan or pot and crush them with a spoon if you want a less chunky sauce; for a dish with distinct pieces, leave them whole or break them up only slightly. Add the juice gradually until the mixture reaches the consistency you want, allowing for liquid released by other ingredients. Cook gently until the dish has the texture you prefer, then adjust the seasoning. Combine with onion, garlic, herbs, vegetables or legumes. If you have leftovers, follow the package directions for storage and transfer them to a clean, suitable container rather than keeping them in an opened can.
Flavour and texture
They have a recognisable cooked-tomato flavour, with acidity and sweetness that vary by product and seasoning. The tomato flesh may be firm or soft, and the juice may be thin or thick. Cooking helps the tomatoes blend with other ingredients; crushing or blending makes the result smoother.
How to choose it
Check the label to see whether the tomatoes are whole, chopped or crushed, and whether salt, herbs or other ingredients have been added. The amount of liquid varies, so choose a product that suits the texture you want. Make sure the can is intact and follow the manufacturer's directions.
Storage
Before opening, store the can as directed on its label and do not use a damaged can. After opening, follow the package directions for refrigeration and use. If saving leftovers, transfer them to a clean, suitable container, cover it, and use them in line with the product's storage instructions.
Substitutions
Substitute canned chopped tomatoes with their juice, or canned whole peeled tomatoes crushed during cooking. Fresh tomatoes can also work, but their texture and liquid content differ; adjust the amount of liquid as the dish cooks.
Common mistakes
Adding all the juice at once can make a sauce thinner than intended; add it gradually. Do not assume the product is unsalted or unseasoned—check the label and taste before seasoning. Do not treat this preserve as concentrated tomato paste, which has a different texture.
Safety and allergens
Follow the package directions for storage and use, and discard damaged cans. For home-canned tomato or salsa products, use a tested recipe and do not improvise ingredient or quantity changes; safe preservation instructions depend on the recipe.
Culinary uses
- main ingredient in sauces and soups
- moist, tomato-flavoured component in stews and braises
- convenient base for quick dishes
Recommended techniques
- simmering
- crushing or chopping
- blending into a sauce
Pairs well with
- onion and garlic
- basil and oregano
- beans and vegetables
- pasta and grains
Frequently asked questions
Do I need to drain tomatoes in juice?
Not necessarily. Use some or all of the juice according to the texture you want; you can reserve it and add it gradually.
Can I blend or crush them?
Yes. Crush them with a spoon for a slightly textured sauce, or blend them for a smoother result.
Are tomatoes in juice the same as crushed tomatoes?
Not always. Tomatoes in juice may be whole or in pieces, while crushed tomatoes usually have a more uniform texture. Check the product label.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
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:
- Client Challenge doi.org/10.2307/jj.27939689.16
- 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
- Sabores de nuestras tierras/recetas - 2024 | Agricultura y Recursos Naturales ucanr.edu/site/agricultura-y-recursos-naturales/sabores-de-nuestras-tierras-recetas-2024
- Vamos a Conservar Alimentos: Tomates extension.psu.edu/vamos-a-conservar-alimentos-tomates/
- Tomate de verano, guía de tipos y recetas - Mercado de Chamartín mercadodechamartin.es/blog/guia-tomate-verano-variedades-recetas/
- El tomate: Historia, cocina y cultura. Cinco siglos entre ... www.scielo.cl/scielo.php?pid=S0719-49942025000300102&script=sci_arttext&tlng=es
- Making Corn Tortillas and Salsa coloradosph.cuanschutz.edu/docs/librariesprovider151/default-document-library/inventasalsa--…
- Para la ciudadanía www.aesan.gob.es/para-la-ciudadania
- The laws of salsa | Servicio de Extensión de OSU extension.oregonstate.edu/es/catalog/sp-50-1003-laws-salsa
- ¿Has oído hablar del agua de tomate? Descubre el concentrado natural que da sabor sin calorías www.hola.com/cocina/tecnicas-de-cocina/20250602835498/que-es-el-agua-de-tomate-y-como-usarla…
