Canned Tomatoes Explained: Whole, Diced, Crushed, Plum and Pezzettoni
A plain-language guide to the main kinds of canned tomatoes — whole, diced, crushed, plum, San Marzano-type and Pezzettoni — and which to reach for in sauces, soups and stews.
Why canned tomatoes are a kitchen workhorse
Canned tomatoes are picked and packed at peak ripeness, which often makes them more reliable for cooking than out-of-season fresh ones. The differences between the types really come down to two things: how the tomato is cut, and what it's packed in — juice, purée or paste. Once you know that, choosing the right can is easy.
The main types at a glance
- Whole (peeled): whole tomatoes in juice — the most versatile; crush by hand for a rustic sauce
- Plum: meaty, low-seed Roma-style tomatoes — the classic for long-simmered sauce
- Diced: pre-cut cubes that hold their shape — good for chunky sauces, salsas and stews
- Crushed: tomatoes broken into a thick, pourable base — the fast route to a smooth sauce
- Pezzettoni: large diced pieces in purée — a chunky-but-saucy middle ground
- San Marzano-type: a prized plum variety, sweeter and less acidic — for sauces where the tomato is the star
Whole vs diced vs crushed: the practical difference
Reach for whole when you want control — crush them to exactly the texture you like. Choose diced when you want pieces that stay intact in a stew or chili. Choose crushed when you want a smooth sauce fast, with no blending. In a pinch they're often interchangeable; only the texture of the finished dish changes.
What “packed in” means
Tomatoes in juice taste brightest and freshest; tomatoes in purée are thicker and deeper. “No salt added” versions let you control the seasoning yourself, which helps with low-sodium cooking. Check the can — the packing medium tells you how much liquid you're adding to the pot.
Quick swaps
- No diced on hand? Pulse whole tomatoes once or twice
- No crushed? Blend whole or diced briefly
- Sauce too thin? Stir in a spoonful of tomato paste
- Sauce too sharp? A pinch of sugar or a longer simmer softens the acidity
Canned tomatoes, made simple
Keep two or three types on the shelf and you can build almost any tomato dish: whole or plum for a slow sauce, diced for stews, crushed for a weeknight quick sauce. The Unico range covers all of them, including no-salt-added and San Marzano-type options.