Diced Tomatoes

Diced Tomatoes

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Diced tomatoes are tomatoes that have been peeled (sometimes), chopped into small cubes, and packed either fresh or canned. They are a versatile pantry staple used in soups, stews, sauces, casseroles, chili, pasta dishes, tacos, curries, and many other recipes.

Ingredients (Homemade)

• 4–6 ripe Roma or vine tomatoes
• Optional: pinch of salt

How to Dice Fresh Tomatoes

1. Wash the tomatoes thoroughly.
2. Remove the stem core with a small knife.
3. Slice each tomato in half.
4. Scoop out some seeds if you prefer less liquid (optional).
5. Cut into strips, then rotate and cut into small cubes (about ¼–½ inch).

Homemade Diced Tomatoes (for Cooking)

Ingredients

• 2 lbs (900 g) ripe tomatoes
• ½ tsp salt (optional)

Instructions

1. Bring a pot of water to a boil.
2. Score an “X” on the bottom of each tomato.
3. Boil for 30–60 seconds, then transfer to an ice bath.
4. Peel off the skins.
5. Core and dice the tomatoes.
6. Use immediately, refrigerate for up to 3 days, or freeze for up to 6 months.

Substitutes

• Crushed tomatoes (for a smoother texture)
• Whole canned tomatoes (crush or chop them)
• Fresh chopped tomatoes
• Cherry tomatoes, halved or quartered
• Canned fire-roasted diced tomatoes (adds a smoky flavor)

Nutrition (per ½ cup / 120 g, plain)

• Calories: ~25
• Protein: 1 g
• Carbohydrates: 5 g
• Fiber: 2 g
• Fat: 0 g
• Vitamin C: Good source
• Lycopene: High (a powerful antioxidant)

Tip: If a recipe calls for one 14.5-ounce (411 g) can of diced tomatoes, you can substitute about 2 cups of fresh diced tomatoes, though canned tomatoes are generally more flavorful outside of peak tomato season.