Canned Diced Tomato

Canned diced tomato is tomato flesh cut into small cubes and packed in tomato juice. It tastes bright and tangy, with tender pieces that hold their shape in cooking; the pack often includes calcium chloride to maintain firmness. Use in soups, stews, chilis, braises, and quick sauces; common retail forms include no-salt-added, basil-seasoned, and fire-roasted.

Tomato canning took hold in the 19th century and expanded with industrial processing in North America and Europe. Diced styles became standard in home and foodservice kitchens, especially in Italian-American, Mexican, and American cooking, with large-scale production centered in California and the Mediterranean.