All About Diced Tomatoes
Diced tomatoes are chopped tomatoes packed in juice or puree, sold in 14.5-ounce or 28-ounce cans. They bring acidity, sweetness, and body to soups, stews, and sauces. Unlike crushed tomatoes, the 0.5-inch chunks hold their shape during cooking, adding texture to dishes like chili or paella. Their juice provides instant liquid for braising or simmering.
How to Select
Check the can for dents or rust spots. Quality brands list tomatoes, juice, salt, and citric acid only. Shake the can gently. You should hear liquid movement. Avoid cans with calcium chloride if you want softer tomatoes. Store brands work fine for most recipes.
How to Store
Unopened cans last 18-24 months past the printed date when stored below 75°F. Once opened, transfer to a glass or plastic container and refrigerate for up to 7 days. The acidic tomatoes can react with metal, giving a tinny taste after 2 days. Freeze leftovers in ice cube trays for 3-month storage. Each cube equals about 2 tablespoons.
How to Prep
For smoother sauces, pulse 5-6 times in a food processor. To reduce liquid, drain through a fine-mesh strainer, saving the juice for rice or soup stock. One 14.5-ounce can yields about 1.5 cups diced tomatoes plus 0.5 cup juice. For fresh taste in winter dishes, add drained tomatoes during the last 15 minutes of cooking. The chunks break down less than if added at the start.
Flavor Pairings
Garlic and olive oil create the classic Italian base. Add 2 cloves minced garlic per can of tomatoes. Cumin and chili powder at 1 teaspoon each transform them for Mexican dishes. Fresh basil or oregano brighten the canned flavor. Onions sautéed until golden provide sweetness that balances the acid.
Cooking Tips
Add 1 teaspoon sugar per 28-ounce can to cut acidity without making sauce sweet.
Simmer uncovered for 20-30 minutes to reduce liquid by half and concentrate flavors.
Roast drained tomatoes at 425°F for 25 minutes to develop caramelized edges.
Mix 1 tablespoon tomato paste per can to boost umami and thicken consistency.
Varieties
FAQ
Can I substitute fresh tomatoes for canned diced?
Yes, use 2 pounds fresh tomatoes for each 14.5-ounce can. Blanch in boiling water for 60 seconds, then shock in ice water. Peel, seed, and chop into 0.5-inch pieces. Fresh tomatoes release more water during cooking, so increase simmering time by 10-15 minutes. Add 0.5 teaspoon salt per pound to match canned flavor.
Why do some recipes call for undrained tomatoes?
The juice adds liquid for proper cooking ratios. A 14.5-ounce can contains about 0.5 cup juice that replaces added water or broth. Draining works when you want less liquid, like in casseroles that could become watery. Mexican rice recipes often use the juice for the 2:1 liquid-to-rice ratio.
How do I prevent tomato chunks from breaking down?
Add diced tomatoes during the final 15-20 minutes of cooking. Gentle stirring preserves chunks better than vigorous mixing. Brands with calcium chloride hold shape best, staying firm through 45-minute simmers. Lower pH (more acidic) tomatoes break down faster, so avoid adding vinegar or wine until serving.
What's the difference between diced and crushed tomatoes?
Diced tomatoes are 0.5-inch chunks in thin juice, while crushed contains smaller pieces in thick puree. One 28-ounce can of diced has about 2.5 cups tomatoes plus 0.75 cup juice. The same size crushed can is uniformly thick. Use diced when you want visible tomato pieces. Choose crushed for smooth pasta sauces.
Recipes with Diced Tomatoes
Hearty Organic Sausage and Vegetable Stew with Black Beans
3 hr 45 min
Instant Pot Seafood Paella with Saffron and Smoked Paprika
35 min
Italian Sausage Macaroni Casserole with Cheddar and Tomatoes
1 hr
Southwest Beef Stew with Black Beans and Bell Peppers
2 hr 20 min
Taco in a Bag Casserole with Corn Chips and Ground Beef
40 min