Canned tomato

Canned Tomato

Canned tomatoes in a jar

Canned tomatoes are a staple in many kitchens around the world, providing a convenient and long-lasting alternative to fresh tomatoes. They are used in a variety of dishes, from sauces and soups to stews and casseroles. Canned tomatoes are typically made from ripe tomatoes that are peeled, cooked, and then sealed in cans or jars to preserve their flavor and nutritional value.

Types of Canned Tomatoes

Canned tomatoes come in several forms, each suited to different culinary uses:

• Whole Peeled Tomatoes: These are tomatoes that have been peeled and canned whole. They are versatile and can be used in a wide range of recipes.

• Diced Tomatoes: These are tomatoes that have been chopped into small cubes. They are often used in recipes where a chunkier texture is desired.

• Crushed Tomatoes: These are tomatoes that have been crushed into a thick purée. They are commonly used in sauces and soups.

• Tomato Paste: This is a concentrated form of tomatoes, cooked down to a thick paste. It is used to add depth of flavor to dishes.

• Tomato Purée: This is a smooth, thick liquid made from cooked and strained tomatoes. It is used as a base for sauces and soups.

Production Process

The production of canned tomatoes involves several steps to ensure quality and safety:

1. Selection: Ripe tomatoes are selected for canning. The quality of the final product depends heavily on the quality of the tomatoes used.

2. Peeling: The tomatoes are blanched in hot water to loosen their skins, which are then removed.

3. Canning: The peeled tomatoes are packed into cans or jars, often with added tomato juice or purée.

4. Sealing and Sterilization: The containers are sealed and then heated to a high temperature to kill any bacteria and ensure a long shelf life.

Nutritional Value

Canned tomatoes retain much of the nutritional value of fresh tomatoes. They are a good source of vitamins A and C, potassium, and antioxidants such as lycopene. The canning process can actually increase the bioavailability of lycopene, making it easier for the body to absorb.

Culinary Uses

Canned tomatoes are a versatile ingredient in many cuisines. They are used to make:

• Tomato Sauce: A base for pasta dishes and pizzas.
• Chili: A hearty stew that often includes beans and meat.
• Soup: Such as tomato soup, which can be served hot or cold.
• Stews and Casseroles: Adding depth and flavor to these dishes.

Storage and Shelf Life

Canned tomatoes have a long shelf life, typically lasting 1-2 years when stored in a cool, dry place. Once opened, they should be transferred to a non-metallic container and refrigerated, where they will keep for about 5-7 days.

Related Pages

• Tomato
• Food preservation
• Canning
• Lycopene