Have you ever opened a can of tomatoes only to find a watery, flavorless mess? It happens to the best of us! Choosing the perfect canned tomatoes feels like a guessing game. You want rich, bright flavor for your pasta sauce or chili, but the grocery aisle is packed with brands. Many home cooks struggle to know which tomatoes truly deliver that deep, satisfying taste.
Luckily, the experts at America’s Test Kitchen have done the hard work for us. They tested countless cans to find the absolute best options for every recipe. Reading this post means you will stop wasting money on mediocre tomatoes. You will learn the secrets to picking tomatoes that make your dishes taste incredible, whether you need crushed, whole, or diced.
Get ready to transform your pantry staples! We are diving deep into the America’s Test Kitchen rankings to reveal the champions of the canned tomato world. Let’s find out which cans deserve a permanent spot in your kitchen!
Top Canned Tomatoes America’S Test Kitchen Recommendations
- America's Test Kitchen (Author)
- English (Publication Language)
- 336 Pages - 04/06/2021 (Publication Date) - America's Test Kitchen (Publisher)
- English (Publication Language)
- 318 Pages - 04/15/2015 (Publication Date) - America's Test Kitchen (Publisher)
- English (Publication Language)
- 472 Pages - 03/01/2015 (Publication Date) - America's Test Kitchen (Publisher)
- English (Publication Language)
- 336 Pages - 02/15/2011 (Publication Date) - America's Test Kitchen (Publisher)
- TOP QUALITY & RATINGS - San Merican Tomatoes are considered a top choice by many professional chefs, food journalists, and home cooks. Top ratings in blind tests administered by the most respected food publications.
- BALANCED FLAVOR - Enjoy these perfectly peeled and crashed tomatoes, for a smooth, balanced flavor! Great for sauces, pizza, pasta, and a variety of other recipes!
- ICONIC BRAND - Our can is recognized by chefs and food lovers everywhere. Why? Because our taste and quality always deliver. Get yours today!
- GROWN AND PACKED IN THE USA - Our domestic tomatoes have the perfect balance of sweetness to acidity. The taste you know and love, grown and packed right here in the US.
- English (Publication Language)
- 432 Pages - 11/03/2020 (Publication Date) - America's Test Kitchen (Publisher)
- Hardcover Book
- English (Publication Language)
- 408 Pages - 02/12/2019 (Publication Date) - America's Test Kitchen (Publisher)
Choosing the Best Canned Tomatoes: An America’s Test Kitchen Guide
America’s Test Kitchen (ATK) loves tomatoes! They test everything to find the best ingredients for your cooking. Canned tomatoes are a kitchen staple. They taste great year-round. This guide helps you pick the best cans for your recipes.
Key Features to Look For
When you buy canned tomatoes, look for a few important things. These details tell you about the tomato quality inside the can.
Tomato Type and Cut
- Whole Peeled Tomatoes: These are usually the best quality. They are packed whole. You crush them yourself for sauces or stews.
- Diced Tomatoes: These are already cut into small pieces. They work well in chili or quick pasta sauces. Check if they have added calcium chloride; this keeps them firm.
- Crushed Tomatoes: These are smooth but still have some texture. They make great base sauces.
- Tomato Puree and Paste: These are thicker and used for deepening flavor, not as the main ingredient.
Tomato Origin
Many top-tasting tomatoes come from specific regions. ATK often praises tomatoes grown in places like California or Italy (San Marzano style). The location affects the sweetness and acidity.
Important Materials and Ingredients
What else is in that can besides tomatoes? The extra ingredients matter a lot for flavor.
The Liquid
Good canned tomatoes should only have tomatoes and maybe tomato juice or puree. Avoid cans with lots of added water. Water dilutes the tomato flavor.
Salt and Additives
Check the nutrition label. Some brands add a lot of salt. If you are watching your sodium, look for “no salt added.” Calcium chloride (mentioned before) is okay; it stops diced tomatoes from turning mushy. Citric acid is sometimes added to keep the color bright.
The Can Lining
Most cans use a lining to keep the acid in the tomatoes from touching the metal. ATK generally recommends cans labeled “BPA-free.” This is a safety consideration for many cooks.
Factors That Improve or Reduce Quality
The way tomatoes are grown and canned affects how they taste in your final dish.
Ripeness at Canning
The best canned tomatoes are picked when they are perfectly ripe on the vine. This gives them the best natural sweetness. If tomatoes are picked too early, they taste sour and bland.
Processing Time
Faster processing often means better flavor. Brands that cook the tomatoes quickly seal in the fresh, bright taste. Slow cooking can make tomatoes taste dull or metallic.
Brand Consistency
ATK testing shows that some brands are very consistent year after year. Choosing a brand that scored well in their tests usually means you get reliable quality every time you buy it.
User Experience and Use Cases
Think about what you cook most often. This helps you choose the right can.
For Long-Simmering Sauces (Pasta, Chili)
Use whole peeled tomatoes. You can control the texture. Higher quality brands (often imported or premium domestic) shine here because their flavor is concentrated.
For Quick Meals or Toppings
Diced tomatoes work best. Look for varieties that hold their shape well so they do not disappear into your soup.
For Flavor Boosting (Pizza Sauce, Stews)
Tomato paste or crushed tomatoes are your friends. A small amount of high-quality paste adds deep, concentrated tomato flavor without adding extra liquid.
10 Frequently Asked Questions (FAQ) About Canned Tomatoes
Q: Does “San Marzano” mean better quality?
A: Yes, usually. True DOP-certified San Marzano tomatoes come from a specific region in Italy and have a wonderful balance of sweetness and acidity. Many others claim the name, so check for the official certification.
Q: Should I always buy organic canned tomatoes?
A: Not necessarily. Tomatoes are often on the “Clean Fifteen” list, meaning conventional ones usually have low pesticide residue. Focus more on the brand’s taste testing results.
Q: Can I use diced tomatoes if a recipe calls for whole tomatoes?
A: You can, but the texture changes. Diced tomatoes have added calcium chloride, which keeps them firm. Whole tomatoes break down more softly into a sauce.
Q: How long do canned tomatoes last after opening?
A: Once opened, transfer leftovers to an airtight container. Store them in the refrigerator for about 5 to 7 days. Do not store them in the original open can.
Q: What is the difference between tomato puree and tomato sauce?
A: Puree is thicker than sauce. Sauce usually has added seasonings like salt or herbs, while puree is just cooked, strained tomatoes.
Q: Why do some cans taste metallic?
A: This often happens if the can lining is poor or if the tomatoes sit in the can too long before use. Using a higher-quality can usually prevents this.
Q: Do I need to drain diced tomatoes before using them?
A: ATK often recommends keeping the liquid unless you are making something very thick, like a pizza topping. The liquid holds flavor.
Q: Should I rinse canned beans or tomatoes?
A: You should not rinse tomatoes. Rinsing washes away the tomato juice and flavor packed with them. You only rinse canned beans.
Q: Are fire-roasted tomatoes worth the extra cost?
A: If you want a smoky flavor for chili or salsa, yes. The roasting adds a specific charred note that regular tomatoes lack.
Q: How can I make bland canned tomatoes taste fresher?
A: Simmer them longer! Slow cooking allows the flavors to meld and deepen. A splash of vinegar or a pinch of sugar can also balance the acidity.