Canned Diced Tomatoes: Vegan Cooking Guide
Tinned chopped tomatoes are a vegan pantry essential - they're often more flavourful than fresh tomatoes outside of summer because they're processed at peak ripeness. The tinning process breaks down the cell walls and concentrates the glutamates, giving them a rich, naturally umami flavour that's ideal for sauces, soups and braises.
How to Use Canned Diced Tomatoes
Break up any larger pieces with a spoon and cook down for at least 15 - 20 minutes in oil to concentrate the sauce and cook off the raw tomato flavour. A pinch of sugar and a splash of balsamic vinegar balance any acidity.
Nutrition
Rich in lycopene (a powerful antioxidant that's actually better absorbed from cooked tomatoes than raw), vitamin C and potassium.
Chef's Tips
- San Marzano DOP tomatoes are worth the extra cost for pasta sauces where the tomato is front and centre.
- Tinned tomatoes can be quite acidic - a pinch of sugar, a scrape of carrot or a drizzle of balsamic vinegar balances this.
- For a smoother sauce, blend with an immersion blender after 20 minutes of cooking.
→ Find the best substitutes for canned diced tomatoes
Vegan Recipes Using Canned Diced Tomatoes
Learn to cook with canned diced tomatoes on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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