Diced Canned Tomatoes
Diced canned tomatoes are tomatoes canned in distinct cubes rather than crushed, keeping their shape and a bit of bite for chunkier soups, stews, and salsas.
How to buy
Look for "diced" or "petite diced" specifically on the label -- the petite style has smaller, more uniform cubes that work well in salsas and chili. Fire-roasted versions add a smoky char flavor worth seeking out for Tex-Mex and Southwestern dishes; skip any can that's dented or bulging.
How to store
Unopened cans keep in the pantry for 1-2 years past the date. Once opened, transfer to a sealed container and refrigerate for 5-7 days, or freeze in portions, since it's best not to leave acidic tomatoes sitting too long in an open can.
Culinary profile
- Flavor
- Bright, tangy tomato flavor with more textural bite than crushed tomatoes, retaining distinct chunks that hold their shape through simmering rather than melting into the sauce.
- Texture
- Firm, distinct cubes of tomato flesh suspended in juice, keeping their shape through moderate cooking rather than breaking down into a smooth sauce.
- Aroma
- Fresh, tangy tomato aroma, slightly brighter and less cooked-down than crushed or pureed versions.
How to prepare
- Simmered into chili — Added for body and chunky texture in chili and stews.
- Used in salsas — Mixed with onion, chile, and cilantro for a quick chunky salsa.
- Baked into casseroles — Layered into dishes where distinct tomato pieces are wanted.
- Simmered into soups — Added to minestrone or vegetable soup for texture alongside broth.
Classic dishes
American
- Chili con carne — A hearty bean and beef chili thickened with chunky diced tomatoes.
- Beef stew — A hearty stew bulked up with diced tomatoes among the vegetables.
- Vegetable soup — A simple broth-based soup built on chunky diced tomatoes.
- Brunswick stew — A Southern stew of meat and vegetables thickened with diced tomatoes.
- Southwestern black bean soup — A hearty bean soup bulked up with diced tomatoes.
Italian
- Minestrone — A chunky vegetable and bean soup built on diced tomatoes.
- Cioppino — A seafood stew built on a chunky diced tomato broth.
Mexican
- Fire-roasted salsa — A quick table salsa built on fire-roasted diced tomatoes.
- Chicken tortilla soup — A brothy soup with chunks of tomato, chicken, and crisp tortilla strips.
- Pico de gallo-style canned salsa — A quick salsa built on canned diced tomatoes, onion, and chile.
- Posole rojo — A hominy and pork soup sometimes built with diced tomatoes in the broth.
French
- Ratatouille — A chunkier variation of the Provencal vegetable stew using diced tomatoes.
Greek
- Gigantes plaki — Giant baked beans simmered in a chunky diced tomato sauce.
Middle Eastern
- Shakshuka — A chunkier-style version of the egg and tomato dish using diced tomatoes.
Cajun & Creole
- Jambalaya — A rice and meat dish studded with chunky diced tomatoes.
- Creole shrimp and tomatoes — Shrimp simmered in a chunky, spiced diced tomato sauce.
Substitutions
- Crushed Canned Tomatoes — Smoother and thicker; use if you don't mind losing the distinct tomato chunks, or mash diced tomatoes to approximate it.