Far less energy is used in the refrigeration and transportation of tinned tomatoes compared to fresh. Fresh tomatoes are often grown in energy-rich, heated greenhouses meaning that - unless you are buying locally and in season - they are probably less environmentally friendly compared to their canned counterparts. Generally, tinned tomatoes are canned when they reach their peak, meaning they maintain their nutritional value, plus the cans are often 100% recyclable. 

As the tomatoes are typically canned at their ripest, they are also at their peak when it comes to nutritional content. Some brands may have added sodium during the canning process, so make sure to check the nutritional information if this concerns you. 

The two most common types of canned tomatoes are whole, peeled and chopped tomatoes, and most canned tomatoes are made from plum varieties due to their study texture. The advantage of using whole tomatoes is you can chop them down to your desired size for cooking, and they are perfect for slow-cooked recipes where you really want the tomato to break down, such as smooth tomato soups and stews. Chopped tomatoes often have a little more added salt during the canning process, which keeps their texture firm, and this means they don't typically break down as much as whole peeled tomatoes. Chopped tomatoes are best used in recipes where you want to keep some tomato texture, such as chillies or curries.

This simple marinara sauce recipe uses five basic ingredients, comes together in less than 25 minutes and is the perfect adaptable sauce whether you are serving it with pasta, over a pizza or even as a dipping sauce. 

Ripe, ready to eat tomatoes are washed and any remaining stems are trimmed. The peel is then removed, typically by giving the fruits a quick blanch until the skin splits. The tomatoes are then either hot packed or cold packed into jars, along with some lemon juice or citric acid to prevent spoiling. They are then sealed and stored in a cool, dry area for up to four years if unopened. 

Though often interchangeable in recipes, passata is pureed and strained tomatoes, whereas tinned whole/chopped tomatoes contain both the tomato flesh and juices. This means that tinned tomatoes tend to have a more full bodied flavour than passata, and should be used whenever you want to make a thicker sauce. 

The humble tin of tomatoes has truly earned its place as a kitchen staple for many reasons. Their convenience, long shelf life, versatility and nutritional value makes them a reliable, much-loved  ingredient. If you’re looking for slow cooked recipes using tomatoes, try this vegan chickpea and tomato bhuna recipe from Paul Foster, or this duck madras recipe from Alfred Prasad. Alternatively, if you want to use your tinned tomatoes in an elevated sauce, why not try Luke Holder’s whole baked bream with tomato and chard? 

Leftover tinned tomatoes can be repurposed into a number of different, delicious recipes. Whether you are looking for something gently simmered or an impressive brunch dish, our extensive archive of tinned tomato recipes will inspire you to create something new.