Canned tomatoes are convenient, cheap and useful, especially when tomatoes are not in season in the winter.
Nutritionally, canned tomatoes are similar to fresh tomatoes. They are low in calories, full of vitamin C and fiber, but have the advantage of being higher in lycopene, an antioxidant found in tomato products. Lycopene has been shown to help reduce the risk of heart disease, prostate cancer and age-related loss of eyesight.
Canned tomatoes can be high in sodium, though, so check the label. When it comes to cooking, they won't replace fresh ones in every dish, but in cooked dishes like pasta sauces they are an excellent choice. You can improve their taste by adding a little sugar or honey and tomato paste.
Whole peeled tomatoes are available in tins/jars, diced, pureed and as tomato paste (ultra-concentrated tomato juice. Use a tablespoon or two to add intense tomato flavor to sauces like Bolognese).
Use the unopened tin or jars of tomatoes up to 18 months from the canning date. Opened ones should be refrigerated for up to 1 week.
It is very important to be careful when buying canned tomatoes from the supermarket. Avoid tin that are dented, cracked, rusted, or swollen and discard those that are foamy, cloudy, or foul-smelling when opened.
