Diced Tomatoes

Diced tomatoes are canned tomatoes that have been cored, cut into roughly half-inch cubes, and packed in their own juice or a light tomato puree. Most brands add calcium chloride, a firming agent that keeps the cubes intact even after 30 to 40 minutes of simmering, which is why they hold their shape better than fresh tomatoes cooked the same way.

Varieties

Diced, petite diced, and chunky/thick-cut are all the same product at different cut sizes; fire-roasted diced tomatoes are charred before canning for a smokier flavor. No-salt-added versions use the same tomatoes without the sodium or firming agent salts, so they can break down slightly softer during long cooking.

Buying tips

Check the label for added salt, since sodium varies widely between brands. No-salt-added versions let you control seasoning yourself. Fire-roasted and petite diced are useful variations to keep on hand for texture and flavor changes without altering a recipe's liquid volume.

Substitutes

Fresh tomatoes, diced — 1:1
Use ripe plum or Roma tomatoes for the closest texture. Fresh tomatoes release less liquid than canned, so add a splash of water or tomato juice if the recipe depends on volume of liquid.
Whole peeled canned tomatoes, chopped — 1:1
Crush or chop by hand in the can. Softer and less firm than diced since they lack the calcium chloride firming agent, so they break down faster in sauces.
Fire-roasted diced tomatoes — 1:1
A direct swap that adds a smoky, slightly charred flavor. Works especially well in chili and Mexican-style dishes.
Petite diced tomatoes — 1:1
Same product, cut into smaller cubes. Use interchangeably; the smaller pieces blend more smoothly into sauces.
Crushed tomatoes — 3/4 cup per 1 cup diced
Crushed tomatoes are thicker and already broken down, so use slightly less and expect no chunks of tomato in the finished dish.
Tomato paste diluted with water — 2 tablespoons paste plus 6 tablespoons water per 1 cup diced tomatoes
Works only in a pinch for sauces and soups where texture doesn't matter; there will be no tomato pieces and the flavor is more concentrated.

Storage

Unopened cans keep for a year or more in a cool, dry pantry. Once opened, transfer any unused portion to an airtight container and refrigerate for up to 5 days; the tomatoes can also be frozen in a freezer bag for up to 6 months, though they'll soften further after thawing.

How to use

The base for chili, marinara and other tomato sauces, soups, stews, braised meats, and quick salsas. Because the cubes hold their shape, they also work well in dishes where you want visible tomato pieces, like shakshuka or a simple tomato and bean skillet.

What it pairs with

Pairs naturally with garlic, onion, olive oil, basil, oregano, and red pepper flakes, and forms the backbone of dishes built around ground beef, sausage, chicken thighs, or beans.

Nutrition

A half-cup serving has around 25 calories and is a good source of vitamin C and lycopene. Regular canned diced tomatoes typically contain 200 to 400mg of sodium per serving, so check labels or choose a no-salt-added version if that matters.

FAQ

Can I use fresh tomatoes instead of canned diced?

Yes, though fresh tomatoes hold less water than canned and lack the calcium chloride that keeps canned dice firm, so they'll soften and break down faster during cooking.

Are diced tomatoes and crushed tomatoes interchangeable?

Not exactly. Diced tomatoes keep distinct cube shapes in the finished dish, while crushed tomatoes are pureed into a thick, chunky liquid with no defined pieces.

Why don't canned diced tomatoes break down when simmered?

Most brands add calcium chloride as a firming agent, which keeps the cell walls of the diced cubes intact even after extended cooking, unlike fresh tomatoes or whole peeled tomatoes.

Do I need to drain canned diced tomatoes before using them?

Usually no. The packing juice adds flavor and liquid volume that most sauce, soup, and chili recipes rely on. Drain only if a recipe specifically calls for it, such as in a drier filling or topping.

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