Canned tomato

Canned tomato

Canned tomatoes are tomatoes, usually peeled, that are sealed into a can, after having been processed by heat.


Plum tomatoes such as Roma or San Marzano are the most common choice for canning, since they have a greater solid-to-liquid ratio than other tomatoes and make a more substantial canned product. Commercial canners use a processing tomato which has a more firm outer peel and pectin layer.

Canned tomatoes are available in several different forms; the traditional forms are whole peeled tomatoes, packed in juice or puree (taste tests indicate that those packed in juice tend to be perceived as fresher-tasting), and ground (sometimes referred to as "kitchen-ready", and not to be confused with puree, which is similar but more cooked). Crushed tomatoes, commonly used for pasta sauces, are made by adding the ground tomatoes to a heavy medium made from tomato paste. Diced tomatoes have become increasingly common for applications where a chunkier or more substantial product is needed. In recent years, the Petite Diced form (3/8" cut pieces) have become the fastest growing segment of canned tomatoes.


In areas and situations where in-season, perfectly ripe tomatoes are not available, canned tomatoes are often used as an alternative to prepare dishes such as tomato sauce or pizza. The top uses for canned tomatoes are Italian/Pasta Sauces, Chili, Soup, Pizza, Stew, Casseroles, and Mexican Dishes. As they are often more flavorful than commercially produced fresh tomatoes, canned tomatoes are well suited for curries.

Economic aspects

Industrially produced canned tomatoes are an important product and subject to regular market analysis as well as trade considerations.

Home preservation

Home canned tomatoes may be prepared in a number of ways. However, safety measures need to be taken since improperly canned tomatoes can cause botulism poisoning.

Diced tomatoes

In the simplest definition, diced tomatoes are just that, tomatoes that have been diced. In the United States retail environment, however, the term refers to a relatively recent arrival in the processed tomato market, generally consisting of canned chunks of plum tomatoes in tomato juice or tomato purée, sometimes seasoned with basil or garlic. The product has become quite popular since its introduction in the mid-90s, probably due to American tastes for a chunkier tomato sauce. Calcium chloride is sometimes added to stabilize the cell structure of the canned tomatoes, giving the end product a firmer texture.

Canned diced tomatoes are primarily used in Italian American cuisine. They are generally available in two sizes, regular (roughly 2cm/7/8 in) for long-cooked dishes and petite (roughly 1cm) for quicker applications.


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