crushed tomatoes
Tomatoes cooked down and crushed to a thick, coarse puree, thicker than tomato sauce but not as smooth as tomato paste; a common base for pasta sauce, chili, and soups.
Buying guidance
A can labelled crushed, not diced: diced tomatoes are usually treated with calcium chloride, a firming agent that keeps the cubes intact no matter how long they cook, which fights any dish meant to turn smooth or homogeneous. San Marzano-style is worth the extra dollar or two; supermarket own-brand crushed is otherwise fine.
Substitutions
- Whole peeled tomatoes, crushed by hand as you add them -- as good or better.
- Fresh ripe tomatoes, cored and roughly chopped, skins on -- about 2 lb per 28 oz can; add 10 minutes to the cooking.
- Fire-roasted crushed tomatoes -- adds smokiness; a good modern touch.
- Passata or tomato puree -- smoother and thinner, acceptable.
- Tomato sauce -- avoid, it is already seasoned.
Tips & common mistakes
Brands vary a lot in how finely "crushed" actually is -- some are nearly a smooth puree while others still hold visible pulp and small chunks -- so if a sauce needs a specific texture, check the can's consistency, or blend it briefly, rather than assuming all crushed tomatoes behave the same.
Storage
Once opened, move leftover tomatoes into a separate container rather than leaving them in the can -- the acidity can pick up a metallic taste from the can lining if left in it for more than a day or so in the fridge.