Stored

Standard 14-oz can of diced tomatoes, the everyday pantry staple for quick cooking.

Shows the product in its most common purchased form, helping readers recognize it on a store shelf or in their pantry.

Produce

Canned Diced Tomato

Pre-diced canned tomatoes for fast sauces, soups, and stews.

Canned diced tomatoes are peeled tomatoes cut into chunks and packed in tomato juice, a pantry workhorse for quick cooking. They go straight into sauces, soups, chili, and braises without prep, holding more of their shape than crushed tomatoes. The #10 can is the large foodservice size.

Canned diced tomatoes are pre-cut tomatoes packed in tomato juice or purée, typically in 14.5 oz cans in the US. The dicing process—usually ½ to ¾-inch cubes—gives them a distinct advantage over whole or crushed tomatoes: you get recognizable pieces that hold their shape through cooking while still releasing their bright, acidic juice into the surrounding liquid. Most commercial diced tomatoes contain calcium chloride, a firming agent that keeps the pieces intact during the canning process and through cooking.

The quality of canned diced tomatoes varies dramatically between brands, and this is one of the few pantry staples where the difference matters. Tomatoes for canning are processed at peak ripeness, typically in late summer when field-ripened fruit is at its best—so a good canned product often outperforms fresh supermarket tomatoes in midwinter. Look for brands that list a specific tomato variety (San Marzano, Roma) rather than generically stating "tomatoes." Muir Glen, Mutti, Cento, and reputable store brands consistently outperform generic value cans in both flavor and texture.

The liquid in canned diced tomatoes is flavorful and worth using—only discard it when a recipe specifically requires a thick, low-moisture result. Compared to crushed tomatoes, diced tomatoes offer brighter acidity and more defined texture; compared to whole canned tomatoes, they save you the step of chopping. This makes them the workhorse of weeknight tomato cooking.

Measured in: g
Storage: Pantry

Types & varieties

Standard diced tomato

Tomato juice pack; most versatile and widely available

Fire-roasted diced tomato

Tomatoes are charred over an open flame before dicing; adds smoky depth and slight caramelization

No-salt-added diced tomato

Same product without added sodium; critical for low-sodium diets and for controlling seasoning from scratch

Diced with green chilies

Rotel-style; combines diced tomato with chopped green chilies; commonly used in Southwestern and Mexican cooking

Italian-style / San Marzano-type diced

Made from San Marzano or similar heirloom varieties; often packed in purée rather than juice; sweeter and less acidic

Organic diced tomato

Same product from organically grown tomatoes; no synthetic pesticide or fertilizer residues

Diced in tomato sauce

Smaller dice, more liquid; already partially cooked; ideal for quick weeknight sauces

Common uses

Quick pasta sauces, especially when time is limitedTomato soup and cream of tomato soupHearty bean soups and minestroneChili con carne and vegetarian chiliSalsa fresca and cooked-down salsasBraised meat dishes (braised chicken, short ribs, pork shoulder)Pizza sauce baseShakshuka and other egg dishes cooked in tomatoCasseroles and baked pasta dishesGrain bowls and rice dishes (jambalaya, paella base)Curries and tomato-based Indian dishes

Tips & pitfalls

Drain liquid into a separate container when a recipe calls for less liquid; reserve it to thin sauces or soups later
If a recipe specifies whole canned tomatoes but you have only diced, approximate: one 14.5 oz can of diced ≈ two medium whole tomatoes plus liquid
For a smoother sauce with fewer visible pieces, cook diced tomatoes uncovered over medium heat for 10–15 minutes until liquid reduces and pieces soften
Fire-roasted varieties add complexity without extra effort; they pair especially well with ground cumin, smoked paprika, and black beans
Briefly rinsing canned tomatoes in a strainer can reduce sodium content and mild canned flavors if either is a concern
The calcium chloride firming agent keeps pieces intact during cooking; if you want them to break down completely, add an acid like a splash of vinegar or lemon juice mid-cook
No-salt-added varieties are interchangeable with regular in equal measure; they just require you to season more deliberately
For a flavor boost, sauté diced tomatoes briefly in olive oil with garlic before adding liquid ingredients—this blooms the tomato's natural sugars
Common mistake: not adjusting for the extra liquid canned tomatoes introduce compared to fresh; most tomato-based recipes need 10–20% less added liquid when using canned

Nutrition

15kcal

Energy

63 kJ · per 100 g

Where the calories come from

Protein 22%Carbs 66%Fat 13%

Protein

2% DV

Carbs

1% DV

Fat

0.3g

0% DV

Fiber

0.7g

3% DV

Sodium

23mg

1% DV

Notable micronutrients

Vitamin C10% DV

Folate8% DV

Niacin (B3)7% DV

Potassium5% DV

Riboflavin (B2)4% DV

Thiamin (B1)3% DV

Source · USDA FoodData Central · approx. Tomatoes, yellow, raw

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In the shops

Matched grocery products

Pear Tomatoes
1.14 kg · Mercadona
€2.62
Truss Tomatoes
550 g · Mercadona
€1.49
Black Tomatoes
1 kg · Mercadona
€2.60
Plum Tomato
130 g · Mercadona
€0.29
Pink Tomato
ud · Bonpreu
€1.07
Pink Tomato
340 g · Mercadona
€1.16

Good to know

Typical can size: 14.5 oz (411 g) in the US; 400 g in most other countries
Yield (approx.): One 14.5 oz can yields about 1.5 cups diced tomatoes (drained weight ~1 cup)
Primary packaging liquid: Tomato juice or tomato purée
Sodium range: Regular: 150–400 mg per half-cup serving; no-salt-added: under 40 mg
Shelf life (unopened): 12–18 months; check the best-by date
Shelf life (opened): Refrigerate in a sealed container; use within 5–7 days
Common additive: Calcium chloride (firming agent) to prevent mushiness during canning
Flavor profile: Brighter and more acidic than crushed tomatoes; less concentrated than tomato paste; texture holds distinct cube-like pieces
Origin of commercial canning: Napoleon's 1809 food-preservation prize spurred French and English development; US commercial tomato canning began in 1847 in New Jersey

Substitutes

Fresh tomatoes — Blanch, peel (optional), and dice 2–3 medium tomatoes per 14.5 oz can; use the same day for best texture
Crushed tomatoes — Run diced tomatoes through a food processor or crush by hand; adds more body and less defined texture; use equal volume
Whole canned tomatoes — Chop or crush by hand to approximate dice; one 14.5 oz can of whole ≈ 1.5 cups diced
Passata — Strained uncooked tomato purée; smoother with no pieces; not a 1:1 substitute in recipes where texture matters
Sun-dried tomatoes (rehydrated) — Intensely flavored; chop finely and rehydrate; adds strong umami but lacks the fresh-tomato brightness and liquid content
Tomato juice or V8 — No structural pieces; suitable only as the liquid base in soups or braises, not for recipes requiring diced texture