Category: Pantry
🤔 What Are Canned Tomatoes?
Canned tomatoes are ripe tomatoes that have been peeled, cooked, and preserved in a can, often with tomato juice or purée. They are a foundational pantry staple with a concentrated, sweet-tart flavor, essential for making sauces, soups, stews, and chilis with the taste of summer tomatoes available all year.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Unopened Canned Tomatoes | Pantry/Counter | 12-18 Months |
| Opened Canned Tomatoes | Refrigerator: 0-4°C (32-39°F) | 5-7 Days |
| Frozen | Freezer: -18°C (0°F or below) | 2-3 Months |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- Check the can: Always choose cans free of dents, bulges, and rust. For jars, ensure the safety button is down.
- Read the label: Choose “no salt added” to control the sodium in your recipe. Look for cans with BPA-free linings if preferred.
- Select the right type: Choose from whole, diced, crushed, or puréed based on your recipe’s needs.
Appearance
The tomatoes should have a vibrant, deep red color and the juice or purée should look rich, not watery. Whole tomatoes should be mostly intact.
Smell
When opened, they should have a bright, acidic, and sweet smell of cooked tomatoes. A metallic, sour, or fermented odor indicates spoilage.
Texture
The texture varies by type, but the tomato flesh should be tender and soft. They should break down easily with a spoon.
Common Varieties / Types
Canned tomatoes come in several forms, each suited for different culinary tasks.
- Whole Peeled Tomatoes: The most versatile. They are packed in juice or purée and can be broken up by hand or with a spoon to any desired consistency.
- Diced Tomatoes: Chopped tomatoes packed in juice, often with calcium chloride to help them hold their shape. Best for dishes where you want distinct pieces of tomato.
- Crushed Tomatoes: A mix between diced tomatoes and tomato sauce, with a coarser, chunkier texture than purée. Ideal as a base for pasta sauces.
- Fire-Roasted Tomatoes: These have been charred over a flame before canning, giving them a delicious smoky depth of flavor.
📅 Seasonal Buying Guide
North America (USA/Canada)
Canned tomatoes are available year-round with consistent quality. The tomatoes are harvested in late summer and canned at their peak of ripeness, ensuring a steady supply.
Europe
A staple, especially in Mediterranean countries like Italy and Spain. Canned tomatoes are available year-round, processed from the bountiful summer harvests.
Australia/New Zealand
Year-round availability is standard, with local and imported options keeping supermarkets well-stocked.
Tropical/Subtropical Regions
Canned tomatoes are an essential imported item in most markets, available consistently throughout the year.
❄ STORE FRESH: Storage Guide
- Unopened: Pantry for 12-18 months.
- Opened: Refrigerator for 5-7 days.
- Ideal Temperature: Cool, dark pantry; refrigerator at 0-4°C (32-39°F).
Storage Method Details
Pantry: Store unopened cans in a cool, dark place. The high acidity can react with the can’s metal over very long periods, so while safe, it’s best to use them within 18 months for optimal flavor.
Refrigerator: Once opened, transfer the tomatoes and their juice to an airtight glass or plastic container. Due to their high acidity, they resist spoilage longer than most canned vegetables and can be safely refrigerated for up to a week.
Pest Prevention
Wipe cans or jars clean to avoid attracting pests. A tight-fitting lid on the storage container for leftovers is essential to prevent mold growth and contamination in the fridge.
Tomatoes are a high-acid food. This acidity creates an antimicrobial environment that inhibits the growth of bacteria, including *Clostridium botulinum*. This natural preservative quality makes them very safe when canned and extends their refrigerated life after opening.
⚠ STAY SAFE: Food Safety Tips
- Max Time at Room Temp: 2 Hours (once opened)
Understanding Food Safety Rules
Always inspect the can for damage before use. Though naturally acidic, opened tomatoes are still perishable and should be refrigerated within two hours to avoid the “Temperature Danger Zone” (4°C-60°C / 40°F-140°F), where molds and yeasts can grow.
Reheating Methods
Canned tomatoes are almost always heated as part of a recipe.
Microwave
Can be heated in a microwave-safe bowl, but cover it as tomato sauce is prone to splattering.
Air Fryer
Not suitable for reheating canned tomatoes due to their high liquid content.
Oven/Toaster Oven
Used as an ingredient in baked dishes like lasagna, casseroles, or shakshuka. Follow the recipe’s directions.
Stovetop
The ideal method. Simmer in a saucepan or pot to create sauces, soups, and stews. This allows their flavor to deepen and concentrate.
Date Labels Explained
The “Best By” date on canned tomatoes indicates peak quality. The high acidity preserves them well, and they are generally safe to consume long after this date if the can is intact, but they may develop a slightly metallic taste over time.
Allergen Information
- Contains: None of the top 9 allergens.
- Special Considerations: Part of the nightshade family; may affect sensitive individuals.
Allergen Handling & Prevention
Tomatoes are not a major allergen but are part of the nightshade family of plants. Some individuals with sensitivities to nightshades may experience inflammatory reactions.
⚠ Special Safety Considerations
Never store leftover tomatoes in the opened can. The high acidity of the tomatoes can cause the tin or iron from the can to leach into the food, creating an off-flavor and posing a potential health risk.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Leftover canned tomatoes freeze very well. The texture will become softer and more watery after thawing, which is perfectly fine as they are typically used in cooked dishes like sauces, soups, and stews where this change is unnoticeable.
To freeze, simply transfer the tomatoes to a freezer-safe bag or container, leaving some headspace for expansion.
Recommended Thawing Methods
Thaw frozen tomatoes in the refrigerator overnight. For faster use, you can add them directly from the freezer to a pot of soup or sauce you are cooking.
Not Recommended
Avoid thawing on the countertop. Do not use a microwave to thaw unless you plan to use them immediately, as it will start to cook them.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Lycopene, Vitamin C
- Good source of: Potassium, Vitamin A
Canned Diced Tomatoes (drained)
- Calories: 16 kcal
- Protein: 0.8g
- Fat: 0.1g
- Carbohydrates: 3.5g
- Fiber: 0.9g
Canned Tomato Purée
- Calories: 38 kcal
- Protein: 1.7g
- Fat: 0.2g
- Carbohydrates: 8.8g
- Fiber: 2.1g
Key Nutrients & Their Benefits
- Lycopene: A powerful antioxidant that gives tomatoes their red color. The cooking and canning process makes lycopene more bioavailable, meaning the body can absorb it more easily than from fresh tomatoes.
- Vitamin C: An essential antioxidant that supports the immune system and skin health.
- Potassium: Helps to regulate fluid balance, muscle contractions, and blood pressure.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
Canning is a critical way to preserve the enormous summer tomato harvest, preventing food waste and making this key ingredient available year-round. This reduces the need for energy-intensive greenhouse-grown fresh tomatoes in the off-season.
Look for brands that use tomatoes from farms practicing sustainable agriculture. BPA-free cans are also a consideration for some consumers.
🔄 Substitutions & Alternatives
Different forms of canned tomatoes can often be substituted for one another; for example, you can crush whole tomatoes to substitute for crushed tomatoes. Tomato passata (strained purée, usually in jars) is a great alternative for smooth sauces.
To substitute for a 794g (28 oz) can of diced tomatoes, you can use about 10-12 fresh Roma tomatoes, peeled and chopped, but you’ll need to cook them down longer.
💡 Pro Tips
♻ Waste Reduction
Don’t discard the juice or purée from a can of whole tomatoes. This liquid is packed with flavor and can be used as a base for soups, to thin out a sauce, or even as a base for a Bloody Mary cocktail.
❓ FAQ
A: Yes, they are very healthy. The canning process actually makes the antioxidant lycopene more available to your body than in fresh tomatoes. Choose no-salt-added versions for the best health benefits.
A: The type affects the final texture of the dish. Diced tomatoes stay in distinct pieces, while crushed or puréed tomatoes break down to create a smoother sauce.
A: Thanks to their high acidity, they last longer than many other canned items. Store them in a separate container in the fridge for 5-7 days.
A: No, the FDA strongly advises against this. The high acid in the tomatoes can react with the can’s metal, imparting a metallic taste and potentially leaching metal into the food.
A: Yes, they freeze very well. The texture will be softer, making them perfect for future use in cooked sauces or soups.
A: San Marzano tomatoes are a specific variety of plum tomato grown in Italy, prized for being sweeter and less acidic. Many chefs prefer them for making high-quality sauces, but any good quality canned tomato works well.
A: Calcium chloride is a firming agent added to diced tomatoes to help them keep their shape during cooking. This is why whole tomatoes, which don’t contain it, break down better for sauces.
A: Yes. While botulism is rare in high-acid foods like tomatoes, a bulging can indicates microbial spoilage that has produced gas. The can should be disposed of immediately.
A: Often, yes. Canned tomatoes are picked and preserved at the peak of their season. Out-of-season fresh tomatoes are often pale and lack flavor, making canned a superior choice for cooking.
A: Adding a small pinch of sugar or a rich fat like butter can help to balance and mellow the acidity of the tomatoes.