Tomato Tidbits

Learn more about the pros and cons of canned tomatoes.

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Tomatoes are sacred in Sicily- where the tomatoes are from, the soil and the variety matter. Many people think that tomatoes are vegetables. They are actually classified as fruits, even though they do not taste quite as sweet as the other fruits, they make ideal sauces. Fresh tomatoes are always preferred but canned tomatoes are so convenient and easy to use. Most Italian kitchens keep canned tomatoes on hand, but they know that the brand is important. The more processes the tomato goes thru before canning will diminish the quality of the tomato. The way they are cut, whether they are heated to remove the skins, and the different additives used during the process can alter the nutritional value and flavor of your dish.

Labeling: "Made in Italy” vs “Product of Italy"

• Product of Italy: Means 100% of the raw materials, the growing, processing, and packaging, are all produced in Italy.

• Made in Italy: Signifies the product was manufactured, fabricated or assembled in Italy, but may not use 100% Italian raw materials.

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Canned Tomatoes

It’s the end of the tomato growing season when most of us start reaching for canned tomatoes for sauces, salsas, soups, and stews. Anyone who knows me knows I’m a stickler about what we put in our mouths and how it affects our bodies. Because I use so many tomatoes in every form, I’m very particular about the quality I choose.

I use canned DOP (see below) San Marzano tomatoes whenever possible!

The convenience of canned tomatoes makes them one of the most sought-after items for many of us, so here are a few things to consider the next time you go to the store to buy tomatoes. Make sure you read the labels before you put a can in your grocery basket. The ingredients should be tomatoes, a very small percentage of salt, and always look for a product that says “Product of Italy”.

• Vitamin C: It is important to know that the canning process destroys vitamin C and reduces fiber, but canned tomatoes are still an excellent source of the antioxidant lycopene.

• Sodium: You will be amazed at the levels of sodium and other additives that vary not only between different manufacturers, but also within the same brand depending on the canning process. Be sure to look at the sodium level on the back of the can; you will typically find between 100–300 mg of sodium per serving. There are many that are under 40 mg.

• Whole tomatoes: Buy your tomatoes whole—closest to their natural state—to achieve the texture you want. You can use a blender, chop with a knife or, like an Italian, use your hands.

  Any tomatoes labeled diced, crushed or puréed usually have been treated in some way and may contain citric acid and calcium chloride, both of which are firming agents.

DOP (Denominazione di Origine Protetta/Protected Designation of Origin)

This certification guarantees that a food product, such as tomatoes, cheese, or olive oil,

is produced, processed, packaged, and labeled in a specific geographical area using traditional methods. It ensures the product's authenticity and high quality.

The DOP label assures consumers that they are buying a high-quality, authentic Italian product with a specific origin and made in a traditional way.

Tomatoes labeled DOP are among the sweetest and provide the best quality with minimal

added sodium.

My Favorite Brands:

Pastene, Mutti, Lavalle, and Nina are ideal brands for quality, flavor and sodium levels. They are harder to find but worth it. When in a pinch, Cento brand whole tomatoes does the trick, they have less sodium and they are easier to find. Always check the labels!

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There are many pros and cons to using canned tomatoes.

They’re quick, convenient and full of nutrients, but additives and growing BPA concerns may give you pause, so choose wisely. Here are a few simple things to consider the next time you’re standing in the tomato aisle:

Whole tomatoes are either steamed or treated with lye. They are packed in tomato juice or tomato purée.

Diced tomatoes are whole peeled tomatoes that have been machine-diced and packed in

their juice.

Tomato passata is pureed, strained tomato, usually sold in bottles. It’s 100% tomato with no additives or flavorings, though sometimes salt is added.

Tomato paste is concentrated tomato juice: tomatoes are slowly cooked down to develop intense flavor and a thick consistency for adding to stews, sauces, and braises. I buy Mutti Parma brand in a tube, which contains only tomatoes and sea salt.

Tomato purée is cooked and strained. Its flavor and texture can vary because stabilizers are

often added.

Crushed tomatoes can differ widely between brands, as there are no standardized labeling controls. Due to the extent of crushing and the cooking method, product quality can suffer. Additional stabilizers are usually most concentrated in lower-quality, non-regulated products.

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Ciao!