Tomatoes
A kitchen essential in fresh and canned forms. In-season summer tomatoes are incomparable raw. The rest of the year, canned tomatoes are often better than fresh — they're picked ripe and processed immediately. San Marzano (from Italy) is the gold standard for canned.
Where to Find It
Fresh: produce section, sometimes on the vine or in plastic clamshells. Canned: canned vegetables aisle — look for whole peeled, crushed, diced, and paste. Sun-dried tomatoes are often in the pasta or specialty aisle.
How to Pick a Good One
Fresh: heavy for their size, fragrant at the stem end, slightly soft but not mushy. Bright, uniform color. Roma/plum tomatoes are best for cooking. Beefsteak for slicing. Cherry/grape for snacking and salads. Canned: whole peeled San Marzano (DOP label) for sauces.
How to Store
Fresh ripe: counter at room temp, stem-side down. NEVER refrigerate unless cut or very ripe and you need a few more days. The fridge kills the flavor and texture. Unripe: counter to ripen. Canned opened: transfer to a non-metal container, refrigerate, use in 5-7 days.
Shelf life: Fresh on counter: 3-5 days. Fridge (if necessary): 1-2 weeks but lower quality. Canned unopened: 18-24 months. Opened: 5-7 days.
Prepping Tips
To peel: score an X on the bottom, blanch in boiling water 30 seconds, then ice bath — skin slides right off. For sauces, crush canned whole tomatoes by hand (most satisfying) or with a potato masher. Remove the hard core near the stem before using fresh tomatoes.
Substitutions
Canned tomatoes (for fresh in cooking)
One 14oz can per 1.5 lbs freshOften better than out-of-season fresh tomatoes. Consistent flavor year-round.
Tomato paste + water
2 tbsp paste + 1/2 cup water per cup of crushed tomatoesGood for sauces when you're short on canned tomatoes.
Roasted red peppers
Equal amountIn sauces and soups. Different flavor but similar body and sweetness.
Common Uses
Frequently Asked Questions
Should you refrigerate tomatoes?
No — cold temperatures break down the cell structure and deactivate flavor compounds. Store on the counter, stem-side down. Only refrigerate if they're fully ripe and you need 2-3 more days, or if they're already cut.
Are canned tomatoes as healthy as fresh?
Yes, and in some ways better. Cooking and canning actually increases the bioavailability of lycopene (a key antioxidant). Canned tomatoes are picked at peak ripeness, so nutrient content is often higher than out-of-season fresh tomatoes.
What are San Marzano tomatoes?
A variety of plum tomato grown in the volcanic soil near Mount Vesuvius, Italy. They're sweeter, less acidic, and have fewer seeds than regular tomatoes. Look for the DOP (protected origin) label for authentic ones. They're the standard for Neapolitan pizza sauce.
Recipes Using Tomatoes
34 recipes in our collection use tomatoes.
- One-Pot Creamy Tuscan Pasta
- Slow Cooker Chicken Tortilla Soup
- Vegetarian Black Bean Chili
- Caprese Skewers with Balsamic Glaze
- Butter Chicken (Indian)
- Greek Chicken Gyros
- Italian Sausage and Peppers
- Chickpea Curry
- Stuffed Bell Peppers
- Tomato Basil Soup
- Shakshuka
- Chicken Tikka Masala
- Carne Asada Tacos
- Caprese Pasta Salad
- Spaghetti Bolognese
- Pasta Primavera
- Baked Ziti
- Shrimp Linguine
- Bruschetta
- Chicken Shawarma
- Falafel Wrap
- Greek Moussaka
- Moqueca
- Jollof Rice
- Marry Me Chicken
- Birria Tacos with Consomé
- Classic Beef Chili
- Classic Lasagna Bolognese
- Osso Buco alla Milanese
- Chicken Enchiladas Rojas
- Provençal Ratatouille
- Chicken Cacciatore
- Hearty Lentil Soup
- Classic Minestrone
Nutrition
Per 1 medium tomato (148g)
Key Nutrients