Crushed Tomatoes: What They Are & How to Use Them Properly

Crushed tomatoes are whole tomatoes that have been peeled, cooked, and broken down into smaller pieces while retaining some texture—ideal for sauces and soups where a thicker consistency than tomato sauce but more texture than tomato puree is desired.

Understanding tomato products can transform your cooking. Many home chefs struggle to differentiate between various canned tomato options, leading to disappointing results in dishes like marinara or chili. This guide cuts through the confusion with practical insights you can use immediately in your kitchen.

What Exactly Are Crushed Tomatoes?

Crushed tomatoes sit between diced tomatoes and tomato sauce on the texture spectrum. They're made from ripe tomatoes that are peeled, lightly cooked, and mechanically crushed to create a chunky yet pourable consistency. Unlike tomato sauce, they contain no added seasonings—just tomatoes, sometimes with a touch of tomato juice or citric acid for preservation.

The key characteristic that distinguishes crushed tomatoes is their semi-smooth texture with visible tomato fragments. This makes them perfect for recipes where you want tomato flavor with some body, but not distinct diced pieces.

Tomato Product	Texture	Added Ingredients	Best Uses
Whole Peeled Tomatoes	Intact tomatoes in juice	Tomato juice, calcium chloride	Homemade sauces, stews
Diced Tomatoes	Clean 1/2-inch cubes	Calcium chloride, citric acid	Salsas, soups, stews
Crushed Tomatoes	Chunky puree with fragments	Tomato juice, citric acid	Marinara, chili, casseroles
Tomato Sauce	Smooth liquid	Seasonings, thickeners	Base for soups, thin sauces
Tomato Paste	Thick concentrate	None	Flavor enhancer, small amounts

When to Reach for Crushed Tomatoes

Professional chefs choose crushed tomatoes when they need faster cooking time than whole tomatoes but more texture than tomato sauce. They're particularly valuable in:

• Weeknight pasta sauces – Cooks in half the time of whole tomatoes
• Hearty meat dishes – Like meatloaf or sloppy joes where texture matters
• Vegetarian chili – Provides body without overwhelming chunkiness
• Casseroles – Binds ingredients while contributing flavor

Unlike diced tomatoes, crushed tomatoes won't maintain their shape during extended cooking, making them unsuitable for dishes where distinct tomato pieces are desired.

Accurate Nutrition Profile

According to USDA FoodData Central, one cup (245g) of canned crushed tomatoes contains:

• 76 calories
• 4.2g fiber (15% of daily value)
• 24.5mg vitamin C (27% of daily value)
• 27.4mcg vitamin K (23% of daily value)
• Significant lycopene content (enhanced through cooking)

The canning process actually increases lycopene bioavailability by up to 35% compared to raw tomatoes, making crushed tomatoes a nutritionally smart choice for regular cooking. For more detailed nutritional information, consult the USDA FoodData Central database.

Smart Substitution Strategies

Ran out of crushed tomatoes? Try these professional-tested alternatives:

• Diced tomatoes + processing – Pulse in food processor 3-4 times
• Whole peeled tomatoes + manual crushing – Use clean hands or potato masher
• Tomato sauce + tomato paste – Mix 3 parts sauce to 1 part paste for thickness

Avoid substituting with tomato puree unless you're making a very smooth sauce, as it lacks the characteristic texture of crushed tomatoes. For authentic Italian cooking applications, proper substitution maintains the dish's intended mouthfeel.

Proper Storage Techniques

Opened cans of crushed tomatoes require careful handling to maintain freshness and safety. Following FDA food safety guidelines:

• Transfer to airtight container immediately after opening
• Refrigerate and use within 5-7 days
• Freeze in portion-sized containers for up to 3 months
• Never store opened cans directly in the refrigerator

The metal from the can can leach into the acidic tomatoes, affecting both flavor and safety. For detailed storage recommendations, refer to the FDA's food storage guidelines.

Homemade Crushed Tomatoes

For peak summer flavor, make your own crushed tomatoes:

1. Blanch ripe tomatoes in boiling water for 30 seconds
2. Peel and roughly chop
3. Cook in stainless steel pot for 15-20 minutes
4. Crush with potato masher to desired consistency
5. Add 1 tablespoon lemon juice per pint for safe canning

This method preserves the fresh tomato flavor while creating the perfect texture for sauces. Home-canned tomatoes typically maintain quality for 12-18 months when properly processed.

Signature Dishes Featuring Crushed Tomatoes

Professional kitchens rely on crushed tomatoes for these classic preparations:

• Authentic marinara – Simmered with garlic, basil, and olive oil for 20 minutes
• White bean tomato soup – Combines with cannellini beans for creamy texture
• Shakshuka base – Forms the flavorful foundation for poached eggs
• Veggie lasagna – Layers beautifully without sliding

Unlike tomato sauce, crushed tomatoes provide just enough structure to hold vegetables and cheeses in layered dishes while still creating a cohesive sauce.

Frequently Asked Questions

Can I use crushed tomatoes instead of tomato sauce in recipes?

Yes, but with adjustments. Crushed tomatoes are thicker than tomato sauce. For every cup of tomato sauce needed, use 3/4 cup crushed tomatoes plus 1/4 cup water. Simmer for 5-10 minutes to achieve similar consistency.

Why do some crushed tomatoes contain calcium chloride?

Calcium chloride helps maintain tomato firmness during processing. It's a food-grade additive approved by the FDA that prevents tomatoes from becoming too mushy while preserving nutritional value. The amount used is minimal and safe for consumption.

Are crushed tomatoes gluten-free?

Pure crushed tomatoes are naturally gluten-free. However, always check labels as some brands may add thickeners or seasonings containing gluten. Look for certified gluten-free labels if you have celiac disease or severe sensitivity.

How do I thicken crushed tomatoes for pizza sauce?

To make pizza sauce from crushed tomatoes, simmer 2 cups tomatoes with 1 minced garlic clove and 1 tsp dried oregano for 15-20 minutes until reduced by one-third. Stir occasionally to prevent sticking. The sauce should coat the back of a spoon when ready.