Crushed Canned Tomatoes
Crushed canned tomatoes are ripe tomatoes cooked down and crushed into a thick, pulpy base -- smoother than diced but not as fine as puree -- used as the backbone of countless sauces and braises.
How to buy
Check the label for "crushed tomatoes" specifically, with a texture between chunky diced and smooth puree; San Marzano or other DOP-labeled Italian tomatoes tend to have superior sweetness and lower acidity. Avoid cans with added sugar or excessive citric acid if you want to control seasoning yourself, and skip any can that's dented or bulging.
How to store
Unopened cans keep in the pantry for 1-2 years past the printed date. Once opened, transfer to a sealed container and refrigerate for up to 5-7 days, or freeze in portions for longer storage, since tomato acidity can react with an open can's lining over time.
Culinary profile
- Flavor
- Rich, concentrated tomato flavor -- sweeter and less raw-tasting than fresh tomatoes thanks to cooking during canning -- with a balanced acidity that mellows further with simmering.
- Texture
- Thick and pulpy with small soft bits of tomato flesh throughout, thinner than tomato paste but heartier than smooth puree or sauce.
- Aroma
- Deeply tomato-forward and slightly sweet, with a cooked, jammy quality from the canning process rather than fresh tomato's grassy brightness.
How to prepare
- Simmered into sauce — Cooked down slowly with garlic and herbs into marinara or similar sauces.
- Used as a braising base — Added to stews and curries to build a rich, saucy foundation.
- Baked into casseroles — Layered into dishes like baked ziti or shakshuka.
- Blended further — Pureed smooth when a finer sauce texture is wanted.
Classic dishes
American
- Chili con carne — A hearty beef and bean chili thickened with crushed tomatoes.
- Tomato basil soup — A creamy soup built from simmered crushed tomatoes and fresh basil.
Italian
- Marinara sauce — A simple tomato sauce simmered from crushed tomatoes, garlic, and basil.
- Bolognese sauce — A slow-simmered meat sauce built on crushed tomatoes and wine.
- Arrabbiata sauce — A spicy tomato sauce built on crushed tomatoes, chile, and garlic.
- Chicken cacciatore — Braised chicken simmered in a crushed tomato and wine sauce.
- Pizza sauce — A quick-simmered sauce of crushed tomatoes seasoned with garlic and herbs.
- Puttanesca — A bold pasta sauce of crushed tomatoes, olives, capers, and anchovy.
- Minestrone — A vegetable and bean soup built on a crushed tomato broth.
Mexican
- Red enchilada sauce — A chile-spiked tomato sauce built on crushed tomatoes for enchiladas.
Indian
- Chicken tikka masala — A creamy tomato-based curry built on crushed tomatoes and spices.
- Chana masala — A chickpea curry simmered in a crushed tomato and spice base.
- Vegetable curry — A spiced vegetable curry simmered in a crushed tomato base.
French
- Ratatouille — A Provencal vegetable stew simmered with crushed tomatoes.
Middle Eastern
- Shakshuka — Eggs poached in a spiced crushed tomato and pepper sauce.
- Moroccan tomato tagine — A braise of vegetables or meat in a spiced crushed tomato sauce.
Cajun & Creole
- Jambalaya — A rice and meat dish built on a crushed tomato base in the Creole style.
Substitutions
- Diced Canned Tomatoes — Chunkier and less smooth; mash or blend briefly if the recipe needs a more uniform sauce.