Vegetables · Pickled & preserved

Canned tomatoes

Peeled tomatoes packed in juice, whole, chopped or crushed; a reliable base for sauces, soups and stews.

Also called: tinned tomatoes, chopped tomatoes, crushed tomatoes, plum tomatoes, diced tomatoes

A kind of tomato

What it is

Canned (tinned) tomatoes are ripe tomatoes, usually plum types, that are peeled and heat-processed in their own juice or purée. They come whole, chopped, diced or crushed. Being picked ripe and already cooked, they often taste better in sauces than fresh tomatoes out of season. Passata is smoother and tomato paste far more concentrated.

How it’s used

Base for pasta and pizza sauces
Simmered into curries, chillies and stews
Blended into tomato soup
Braised with beans, meat or vegetables

Characteristics

Taste: Sweet-tart and cooked; whole plum tomatoes are usually the best quality.
Texture: Soft, with chunks in chopped or whole types; crushed is thick and pulpy.
When cooked: Needs some simmering to lose the raw tinny edge and concentrate; whole tomatoes break up when crushed by hand or spoon.
Sold as: canned
Cooking uses: Commonly cooked, Suitable for boiling
Common in: Italian, British, American, Indian, Mexican, Spanish, International

Storage

Pantry-stable. Unopened cans keep in the pantry; discard any that bulge or leak. Once opened, transfer to a non-metal container, refrigerate and use within a few days, or freeze.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Nutrition per 100 g

Energy: 16 kcal
Protein: 0.79 g
Carbohydrate: 3.47 g
Fat: 0.25 g
Fibre: 1.9 g
Sugars: 2.55 g

USDA FoodData Central: Tomatoes, red, ripe, canned, packed in tomato juice.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Tomato — Use about 500–600 g ripe fresh tomatoes per 400 g can, peeled and chopped; cook a little longer.
Tomato passata — Gives a smoother sauce without chunks; same quantity.