Whole Canned Tomatoes
Whole peeled tomatoes canned in their own juice are a pantry staple for sauces, stews, and braises, prized for a fresher, less-processed flavor than crushed or diced tomatoes that have been broken down before canning.
How to buy
San Marzano or other DOP-certified Italian plum tomatoes make noticeably better sauce, though a good quality domestic brand packed in juice rather than thick puree works well too, since it lets you control the final consistency yourself. Skip cans that are dented, bulging, or rusted.
How to store
Unopened cans keep in a cool pantry for a year or more past the printed date. Once opened, move the contents to a sealed container and refrigerate, using them within four to five days, since the tomatoes' acidity can interact with the can's lining over time.
Culinary profile
- Flavor
- Bright, concentrated tomato flavor that's usually sweeter and less processed-tasting than crushed or diced versions. Simmering them down develops a deeper, rounder sweetness as the water cooks off.
- Texture
- Soft and prone to falling apart on their own; hand-crushed or mashed with a spoon, they break into coarse, rustic chunks that give sauce more body than smooth crushed tomatoes.
- Aroma
- Clean, mildly sweet, cooked-tomato smell, much less sharp and acidic than raw tomato.
How to prepare
- Hand-crushed — Squeezed through the fingers or broken up with a spoon for a rustic, chunky sauce.
- Simmered down — Cooked low and slow to reduce liquid and concentrate the tomato flavor.
- Blended — Pureed smooth for a silkier sauce base when a chunky texture isn't wanted.
- Used whole — Left intact and nestled into braises or shakshuka for bursts of tomato as they cook.
Classic dishes
American
- Chili con carne — Ground beef chili simmered with canned tomatoes, beans, and chiles.
- Tomato soup — Canned tomatoes blended smooth and simmered with cream or stock.
Italian
- Marinara sauce — Tomatoes simmered simply with garlic, olive oil, and herbs.
- Pomodoro sauce — Hand-crushed tomatoes cooked briefly with basil and olive oil for a bright, fresh sauce.
- Arrabbiata sauce — A spicy tomato sauce built on crushed whole tomatoes and chile flake.
- Puttanesca — Tomato sauce enriched with olives, capers, and anchovy.
- Bolognese — A long-simmered meat sauce built on crushed whole canned tomatoes.
- Pizza sauce — A simply seasoned, uncooked or lightly cooked base made from crushed whole tomatoes.
- Minestrone — A vegetable and bean soup built on a whole-tomato base.
- Chicken cacciatore — Chicken braised with whole tomatoes, wine, and herbs.
Mexican
- Picadillo — Ground beef simmered with tomatoes, potatoes, and olives.
Indian
- Chana masala — Chickpeas simmered in a tomato-onion gravy built on crushed whole tomatoes.
- Butter chicken — A creamy curry built on a tomato base simmered down until rich and sweet-tart.
French
- Ratatouille — A vegetable stew where crushed tomatoes bind eggplant, zucchini, and peppers.
Middle Eastern
- Shakshuka — Eggs poached directly in a spiced, chunky tomato and pepper sauce.
Cajun & Creole
- Shrimp creole — A tomato-based stew with shrimp, built on the holy trinity of onion, celery, and bell pepper.
- Jambalaya — A rice dish where canned tomatoes contribute to the simmering base alongside meat and seafood.