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Everything you might possibly want to know about tomatoes in a can! You’ll learn about the many types, what substitutions are possible, and how to get the most out of whichever type of canned tomato you have on hand when you read this article.

Because we are cooking from the pantry more often than ever before, we are working hard to ensure that it is always stocked with the necessary ingredients. What about tomatoes in a can? Unquestionably a must-have item! A can of tomatoes is required for numerous dishes, including chili, meatballs, Indian butter chicken, and Mexican lasagna, among others.

However, what type of can is it? Depending on the recipe, you might be requested to use diced tomatoes, crushed tomatoes, whole peeled tomatoes, or something else entirely.

The possibilities are endless. Therefore, what distinguishes one type of canned tomato from the next among all of these diverse kinds? Also, is it possible to replace, for example, a can of diced tomatoes with a can of crushed tomatoes?

Or, it’s possible that your local supermarket has run out of every kind of canned tomato save the stewed variety, leaving you with no other option. You’ve never before purchased canned stewed tomatoes, right? What on earth are tomatoes in a stew?!

We have the answers to your questions, good friends, and we can help shed some light on your voyage through the world of canned tomatoes!

What Kind of Food Is Inside a Can of Tomatoes?

Every kind of canned tomato starts the same way: with freshly picked tomatoes (typically plum tomatoes) that are peeled, cooked, and processed shortly after they are harvested in order to retain that ripe, red flavor they have when they are at their peak. This is done in order to preserve the tomato’s nutritional value.

Either the tomatoes are peeled by placing them in a lye bath, which is an inexpensive and effective method, or they are peeled using steam. On the packaging of many different brands, it will say “steam peeled” if it is the method that was used to process the product. In order for tomatoes to be branded as organic, the peels must be removed by steaming the tomatoes first.

It is possible for the ingredient list on a can of tomatoes to be short and simple (for example, “tomatoes, tomato juice”) or it may be slightly longer if the tomatoes were processed with citric acid, calcium chloride, or if they include flavorings such as basil and garlic.

This variation is dependent on the type of canned tomato as well as the brand. For example, calcium chloride is always included in diced tomatoes because it assists in maintaining the shape of the tomato pieces after they have been cut.

The chemical composition of fresh tomatoes, tomato juice, and tomato concentrate was determined. Although the canned tomato products were not an excellent source of vitamin C, they did have a higher niacin concentration than fresh tomatoes did.

The canning process had no effect on thiamin, but it did have an effect on riboflavin, and it had only a moderate impact on vitamin A. Ca, Cu, Fe, Mg, Mn, Ni, K, Na, and Zn, in addition to Pb, were found in both the fresh tomato and its products; however, Pb was only discovered in the end products.

When you’ve used up all of the canned tomatoes in the pantry, you should be concerned about how empty it is. They serve as a source of solace for the cook and are the foundation for a wide variety of dishes, including stews, braises, sauces, and soups. However, the quality of different brands varies.

Whole plum tomatoes, as opposed to chopped plum tomatoes, are considered by some to be superior due to the fact that they do not rely on the pulpy center of the tomato to produce a rich juice.

If you use kitchen scissors to cut into entire canned tomatoes while they are still within the opened can, you won’t have to worry about making a mess and will be able to easily chop up the tomatoes without any hassle. Choose brands where at least half of the contents of the can are tomato flesh, and the juice is good and rich. This applies whether the tomatoes are chopped or whole.

Why are tomatoes in a can healthy for me to eat?

Lycopene, a carotenoid pigment, can be found in the highest concentration in tomatoes. According to the findings of several research, it may be helpful in preventing malignancies of the stomach, lung, and prostate.

Lycopene is better absorbed when it has been heated, either during processing or cooking, as the heat turns the molecule into more useful isomers. This is an interesting exception to the rule that cooking food reduces or destroys valuable micronutrients. Tomatoes are an interesting exception to this rule.

Tomatoes are an excellent source of the bone-strengthening vitamin K, and there is some evidence that the bone-protecting lycopene in tomatoes may also contribute to bone health.

Numerous studies have found that eating tomatoes can be beneficial to one’s heart. The exact mechanisms by which this occurs are not fully understood; however, the presence of the antioxidant vitamins C and E in tomatoes, in addition to lycopene, appears to slow down the processes that would eventually lead to heart disease.

Where to buy it and how much it will cost you

The cost of a 400-gram tin can range anywhere from 31 pence to 1.34 pounds. If they have a taste that is watery and metallic, the least expensive option might not be the best deal. It is in your best interest to try out a few different brands in order to find the one that offers the most bang for your buck. When you find your favorite, keep an eye out for packs of four because they are frequently sold at a discount.

Joanna Blythman is the author of the book “What to Eat,” which was published by Fourth Estate and costs 9.99 pounds. Go to to place an order for a copy for just £7.99, which includes free shipping inside the UK.

Doused in tomato sauce and baked, fish

This dish’s tomato sauce can be used in a variety of different ways. My freezer is never without stock, so I can easily top pasta, pizza, or meat with it.

serves 4

3 tbsp olive oil

3 medium-sized red onions, cut very thinly

four cloves of garlic, smashed.

1 huge dried chile pepper, seeded and sliced very thinly

1 level tablespoon of sherry vinegar

400 grams of tomatoes chopped

3 tbsp water

1 piece of bay leaf 2 pieces of thyme sprigs

½ tsp salt

1 tsp sugar

30g butter

1 tbsp capers

Four 170-gram portions of firm white fish, chopped basil, and a tiny bunch of basil.

1 Warm up two tablespoons of oil in a shallow pan that is set over medium heat. After adding the onions, continue to cook them for 15 minutes while tossing them occasionally until they are soft and have a light brown color. Mix in the garlic and the hot pepper. After a few minutes of stirring, add the vinegar, and then let the liquid evaporate.

2 Tomatoes, water, herbs, salt, and sugar are to be added, and then the pot should be brought to a boil. Reduce the heat and let the mixture simmer, uncovered, for thirty minutes to one hour, stirring it every so often, until it has almost reached the consistency of paste.

3 After removing the pan from the heat, remove the herbs, add the butter, and then season to taste. Combine until there are no lumps. Mix in the capers and the basil that has been chopped.

4 Put the oven on to a temperature of 200 degrees Celsius (400 degrees Fahrenheit), and set the gas mark. 6. Grease a baking dish that is ovenproof. Place the fish on their sides in the pan.

Season both sides of the meat. The fish should be covered in tomato sauce, and the remaining oil should be drizzled over it. Put in the oven and bake at 350 degrees for about 15 minutes, or until the fish reaches the desired doneness.

In addition to her role as head chef at Fitzbillies, Rosie Sykes is a co-author of The Kitchen Revolution, which was published by Ebury Press and costs $25. Go to to place an order for a copy for £19.99, which includes free postage and packing inside the UK.

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