- Season
- Year-round (canned); peak fresh tomato harvest July–September
- Price
- Low
- Nutrition per 100 g
- 18 kcal
- 0.8 g protein
- 0.5 g fat
- 3.3 g carbs
Chopped tomatoes in juice
Pantry staples
Chopped tomatoes in juice
Diced tomatoes in juice are ripe tomatoes that have been peeled, cut into uniform cubes (typically about 1–2 cm), and packed in their own tomato juice. This shelf-stable pantry essential delivers consistent tomato flavor year-round, offering both tender chunks and a flavorful liquid base for countless dishes.
In practice
How to store
- On the counter
Unopened cans keep in a cool, dark pantry until the best-before date printed on the can, typically 2–3 years from production. Discard any can that is bulging, leaking or spurts when opened. Avoid areas near heat sources or direct sunlight.
- In the fridge
Once opened, transfer unused portion to an airtight glass or plastic container, refrigerate, and use within 3 days, or by the time stated on the can label.
- In the freezer
Freeze in airtight containers or heavy-duty freezer bags for up to 6 months. Leave about 1 cm headspace for expansion. Thaw in refrigerator overnight before use; texture may soften slightly but remains ideal for cooked applications.
How to choose
Look for cans with minimal ingredients—ideally just tomatoes, tomato juice, salt, and citric acid. Compare the salt content per 100 g on the label and avoid heavily salted products unless you need the extra seasoning. For recipes requiring intact chunks, choose products with calcium chloride listed, which helps maintain firmness. For organic options, look for the EU organic logo (the green leaf). Check for dents, bulges, or rust on cans, which may indicate compromised seals. Premium brands often use San Marzano-style or vine-ripened tomatoes for superior flavor.
What to swap in
Best swap
Fresh ripe tomatoes, peeled, seeded, and diced (use about 500 g fresh tomatoes for every 400 g can; add a splash of tomato juice or water to replicate the liquid)
In a pinch
Crushed tomatoes (similar flavor, less texture) or whole peeled tomatoes, hand-crushed or chopped to desired size
Preparation
Diced tomatoes require no preparation—simply open and use. For recipes calling for crushed tomatoes, pulse briefly in a food processor or crush by hand. Drain the juice if you need drier tomatoes for pizza toppings or bruschetta, but reserve the liquid for soups or sauces. To reduce acidity in sensitive dishes, add a pinch of sugar or baking soda. For deeper flavor, sauté the drained tomatoes briefly in olive oil before adding to recipes.
Don't toss it
Never discard the tomato juice—it's liquid gold for deglazing pans, thinning sauces, or adding to Bloody Marys and gazpacho. Freeze leftover juice in ice cube trays for quick flavor additions to future dishes. Empty cans can be repurposed as herb planters or pencil holders after thorough cleaning.
In the kitchen
Cooking
Diced tomatoes excel in simmered applications where they can meld with other ingredients while retaining some texture. Add directly to soups, stews, chilis, and braises during the cooking process. For pasta sauces, simmer 15–30 minutes to concentrate flavors; longer cooking breaks down pieces into a smoother consistency. Use as a base for shakshuka by simmering with spices before adding eggs. Incorporate into casseroles, baked pasta dishes, and slow-cooker recipes. For fresher applications, use uncooked in salsas, cold pasta salads, or as a topping for bruschetta after draining.
Goes well with
- Garlic
- Onion
- Basil
- Oregano
- Olive Oil
- Parmesan Cheese
- Bell Peppers
- Cumin
- Chili Powder
- Black Beans
- Ground Beef
- Italian Sausage
- Fennel
- Capers
- Olives
- Red Wine
- Balsamic Vinegar
- Bacon
- Chickpeas
What it is
Diced tomatoes in juice are ripe tomatoes that have been peeled, cut into uniform cubes (typically about 1–2 cm), and packed in their own tomato juice. This shelf-stable pantry essential delivers consistent tomato flavor year-round, offering both tender chunks and a flavorful liquid base for countless dishes.
How it tastes
Bright and tangy with a gentle sweetness balanced by natural acidity. The tomato juice provides a lighter, fresher character than paste or puree, while the diced pieces offer bursts of concentrated tomato flavor with a soft yet distinct texture. A subtle umami backbone emerges when cooked, deepening the overall savoriness of dishes.
Common questions
Are canned diced tomatoes as healthy as fresh tomatoes?
What is calcium chloride in canned tomatoes and is it safe?
Can I substitute diced tomatoes for crushed tomatoes?
How long do canned diced tomatoes last after opening?
Why do some recipes call for draining canned diced tomatoes?
What's the difference between diced tomatoes and petite diced tomatoes?
Deep dive
3 min read
Varieties
Standard diced tomatoes come in regular (roughly 1–2 cm) and petite cut (under 1 cm) sizes. Fire-roasted varieties offer smoky depth, ideal for Southwestern dishes and hearty stews. Seasoned options include Italian-style (with basil, garlic, and oregano), zesty chili-style, and versions with green chilies or jalapeños. No-salt-added varieties contain no added salt and allow full seasoning control. Organic options use tomatoes grown without synthetic pesticides. Premium brands may specify tomato varieties like Roma, San Marzano, or vine-ripened for distinct flavor profiles.
History
The tomato's journey from feared "poison apple" to pantry staple spans centuries. Domesticated in Mesoamerica long before the Aztecs, who grew them as tomatl, from wild ancestors native to the Andes, tomatoes reached Europe in the 16th century but were initially viewed with suspicion due to their membership in the nightshade family. By the mid-19th century, "tomato mania" swept America as canning technology emerged. Harrison Woodhull Crosby developed crude tomato canning methods in 1847, and Campbell's Condensed Tomato Soup (1897) popularized mass-produced canned tomato products. The Italian canning industry, particularly around Naples, refined techniques throughout the 20th century. In the 1970s, Italian processor Mutti pioneered "polpa"—finely chopped canned tomatoes—revolutionizing convenience cooking.
Science
The magic of canned diced tomatoes lies in thermal processing. Lycopene—the carotenoid responsible for tomatoes' red hue—undergoes a remarkable transformation when heated. Cornell University research demonstrated that cooking tomatoes at 88°C increases trans-lycopene content by up to 171% and boosts overall antioxidant activity by 62%. Heat breaks down cell walls and releases lycopene from the tomato tissue; studies show lycopene from tomato paste is about 2.5 times more bioavailable than from fresh tomatoes. Calcium chloride, commonly added to diced tomatoes, interacts with pectin in cell walls to maintain firmness during processing and storage—without it, the cubes soften and break down more readily. Citric acid is added mainly to lower the pH and keep the product reliably acidic, which is essential for safe canning; it also sharpens the flavor. Vitamin C decreases with heating (up to 29% loss in the same study), while the amount of measurable lycopene rises.
Sourcing and ethics
The tomato processing industry faces scrutiny over labor practices, particularly in regions like Southern Italy where migrant worker exploitation has been documented. Conscientious consumers should seek brands with fair labor certifications or transparent supply chain practices. Most canned tomatoes sold in Europe come from Italy, Spain and Portugal; in California, the other major producing region, mechanical harvesting has largely replaced hand-picking. BPA-lined cans, once standard, are being phased out: the EU has banned bisphenol A in food-contact materials, including can linings, with transition periods ending between 2026 and 2028. Organic certification ensures no synthetic pesticides or GMOs. For lower environmental impact, choose tomatoes processed in Europe to reduce transportation emissions, and opt for recyclable packaging when available.