Walk down the canned goods aisle of any supermarket, and you’re confronted with a wall of red. Canned tomatoes, in their myriad forms, are a pantry staple for a reason. They offer the taste of summer sunshine year-round, forming the backbone of countless sauces, stews, soups, and casseroles. But faced with whole, diced, crushed, puréed, paste, stewed, and fire-roasted options, from dozens of brands, how do you pick the best one for your recipe? It’s not just about grabbing the cheapest can; the type and quality dramatically impact the final dish.
Understanding the Tomato Spectrum: Types and Uses
Before you can choose wisely, you need to know what you’re looking at. Canned tomatoes aren’t interchangeable, even if they all start as tomatoes. Processing makes a huge difference.
Whole Peeled Tomatoes
These are typically plum tomatoes (like Roma or San Marzano) that have been briefly boiled to loosen the skins, peeled, and packed in tomato juice or purée, often with a basil leaf thrown in. They are the least processed and most versatile option. You can leave them whole for rustic sauces, crush them by hand for texture, dice them, or blend them smooth. Because they undergo minimal processing, they often have the freshest, brightest tomato flavor.
Best for: Pasta sauces (especially Neapolitan style), soups, stews where you want control over the final texture.
Diced Tomatoes
These are, as the name suggests, tomatoes that have been peeled and diced before canning. They are usually packed in tomato juice. The key difference here is the addition of calcium chloride, an ingredient used to help the dice maintain their shape during cooking. This means they won’t break down easily into a sauce, which can be good or bad depending on your goal.
Best for: Salsas, bruschetta toppings, chili, dishes where you want distinct chunks of tomato to remain visible and firm.
Be aware that diced tomatoes often contain calcium chloride. This firming agent prevents them from softening and melting into sauces like whole or crushed tomatoes do. If you want a smooth sauce, avoid using diced tomatoes as your primary base.
Crushed Tomatoes
Crushed tomatoes fall somewhere between diced and puréed. They are typically peeled tomatoes that have been coarsely chopped or crushed, resulting in a mix of smaller chunks and thicker liquid. The texture can vary significantly between brands, from relatively smooth to quite chunky. They make a good base for quicker sauces than starting with whole tomatoes.
Best for: Medium-thick pasta sauces, lasagna layers, some soup bases.
Tomato Purée
Tomato purée is made from tomatoes that have been cooked briefly and strained to remove skins and seeds, resulting in a thick, smooth liquid. It’s thicker than tomato juice but thinner than tomato paste. It provides smooth consistency and concentrated tomato flavor without chunks.
Best for: Smooth sauces, soups, stews where thickness and smooth texture are desired without the intensity of paste.
Tomato Paste
This is the most concentrated form of canned tomato. Tomatoes are cooked for a long time to reduce water content, then strained. The result is a super-thick paste with intense, deep tomato flavor. A little goes a long way. It’s often used to add depth and umami to dishes.
Best for: Deepening flavor in sauces, stews, braises; thickening dishes; adding color.
Stewed Tomatoes
These are cooked, peeled tomatoes, often cut into chunks, and packed with seasonings like sugar, celery, peppers, and onions. They have a distinct, slightly sweet flavor profile and a softer texture. They are less versatile due to the added ingredients.
Best for: Specific recipes calling for stewed tomatoes, certain stews or side dishes.
Fire-Roasted Tomatoes
These tomatoes (often diced, sometimes whole) are charred over a flame before canning. This process imparts a smoky, slightly sweet flavor that adds complexity to dishes. They can be used similarly to regular diced or whole tomatoes but bring that extra layer of smokiness.
Best for: Chili, salsas, sauces, anywhere you want a smoky depth.
Decoding the Label: Factors for Choosing Quality
Beyond the type, several factors influence the quality and suitability of canned tomatoes.
The Ingredient List: Simplicity is Key
Look for cans containing primarily tomatoes. The ideal list is short: tomatoes, tomato juice or tomato purée. Some additions are common and generally acceptable:
- Salt: Many brands add salt for flavor. If you prefer to control seasoning yourself, look for “No Salt Added” versions.
- Citric Acid: Often added to increase acidity and act as a preservative, ensuring shelf stability and safety. This is standard practice.
- Calcium Chloride: As mentioned, this is primarily found in diced tomatoes to maintain firmness. It’s safe but affects texture.
- Basil Leaf: Common in whole peeled tomatoes, adds a subtle flavor.
Avoid cans with added sugars (unless it’s stewed tomatoes where it’s expected), corn syrup, artificial flavors, or excessive preservatives.
Always read the ingredient list! The best canned tomatoes usually have the fewest ingredients. Prioritize cans listing just tomatoes and juice/purée, possibly with salt or citric acid for preservation and pH balance.
Tomato Variety and Origin
While many cans don’t specify the exact tomato variety beyond “plum tomatoes,” some highlight specific types. San Marzano tomatoes are highly prized, especially D.O.P. (Denominazione d’Origine Protetta) certified ones from Italy. These tomatoes, grown in volcanic soil near Mount Vesuvius, are known for their lower acidity, fewer seeds, meaty texture, and balanced sweetness, making them ideal for sauces. However, true D.O.P. San Marzanos are expensive and subject to counterfeiting (“San Marzano style” is not the same). Good quality Roma tomatoes, often grown domestically (like in California), also make excellent canned products.
Italian tomatoes are often preferred for traditional sauces, but high-quality tomatoes are grown worldwide. Don’t discount domestic brands; try different ones to find your favorite.
Packing Medium: Juice vs. Purée
Whole and crushed tomatoes are typically packed in either tomato juice or a light tomato purée. Those packed in purée tend to be slightly thicker and can contribute more body to a sauce right out of the can. Those packed in juice might seem thinner initially but often have a brighter, fresher flavor. This is largely a matter of preference and depends on how you intend to use them.
Can Lining: The BPA Question
Concerns about Bisphenol A (BPA), a chemical sometimes used in can linings, have led many manufacturers to switch to BPA-free cans. If this is important to you, look for labels explicitly stating “BPA-Free Lining” or check the manufacturer’s website. Alternatively, tomatoes packed in glass jars or aseptic cartons (like Pomi) are inherently BPA-free.
Why Whole Peeled Tomatoes Often Reign Supreme
Many chefs and serious home cooks prefer whole peeled tomatoes. Why? Versatility and Quality Control. They represent the least processed form, allowing the natural tomato flavor to shine. You control the final texture – crush them coarsely for a rustic sauce, blend them smooth, or dice them as needed. Because they don’t contain calcium chloride, they break down beautifully when simmered, creating rich, integrated sauces. Starting with whole peeled tomatoes gives you the most flexibility and often the best flavor foundation.
Taste is Subjective: The Importance of Trying Brands
Ultimately, the “best” canned tomato comes down to personal preference and the specific recipe. Acidity levels, sweetness, texture, and overall flavor intensity vary significantly between brands, even within the same type (e.g., one brand’s crushed tomatoes might be much chunkier than another’s). The only way to find your go-to is to experiment. Buy a few different reputable brands of the same type (start with whole peeled) and do a side-by-side comparison. Taste them straight from the can and then simmer them simply with a little olive oil and garlic. You might be surprised by the differences.
Conduct your own taste tests! Comparing brands side-by-side is the most effective way to discover which canned tomatoes offer the flavor profile and texture you prefer for your cooking style. Note down your favorites for future shopping trips.
Storing Leftovers Safely
Once opened, never store leftover tomatoes in the can. The metal can react with the acidic tomatoes, imparting a metallic taste and potentially leaching metal into the food. Transfer any unused portion to an airtight glass or plastic container and refrigerate. Use within 3-4 days for best quality.
Making the Choice
Choosing the best canned tomatoes isn’t about finding a single magic brand, but understanding the options and matching them to your needs. For maximum flexibility and often the purest flavor, start with whole peeled tomatoes from a brand you trust. Need convenience and distinct chunks? Reach for diced, keeping the calcium chloride effect in mind. For smooth, quick sauces, crushed or purée can be excellent choices. And don’t forget paste for that essential umami boost. Read the labels, consider the origin and ingredients, and don’t be afraid to experiment until you find the canned tomatoes that make your dishes sing.
