Whether you’re simmering a weeknight pasta sauce or building a robust soup base, crushed tomatoes offer the ideal texture and rich flavor. Made from whole peeled tomatoes that are lightly processed, they strike a perfect balance between chunkiness and smoothness. This versatile pantry staple forms the foundation of countless family dinners, delivering consistent results whether you opt for a trusted brand or make your own fresh batch.
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Pure Pantry Magic Awaits
- Effortless Preparation – Simple steps lead to a rich, homemade taste that’s surprisingly easy to achieve.
- Unbeatable Flavor – You control the ingredients for a sweet and savory tomato base every time.
- Perfect Texture – Achieve the ideal consistency for sauces, from chunky to smooth, with your own hands.
- Weeknight Hero – This is the secret to an easy weeknight dinner that feels special.
What You’ll Need for Your Crushed Tomatoes
- Roma Tomatoes – Use ripe ones for the best flavor and sweetness.
- Olive Oil – A good-quality olive oil adds richness to the tomatoes.
- Kosher Salt – Enhances the natural tomato flavor without overpowering it.
- Granulated Sugar – Just a pinch to balance the acidity of the tomatoes.
A Peaceful Hour in the Kitchen
I find something so soothing about the rhythm of making crushed tomatoes from scratch. It’s a quiet kind of cooking, perfect for a slow weekend afternoon. You’ll spend about 20 minutes getting everything ready, then the pot simmers peacefully for another 45 minutes, filling your home with the most wonderful aroma.
In just over an hour, you’ll have a foundation for so many cozy meals. It’s the kind of kitchen project that doesn’t feel like a chore. While it simmers, I often tidy up or simply enjoy the calm. For another relaxing recipe that fills your kitchen with wonderful smells, try my slow-simmered tomato soup.
Crushed Tomatoes
Ingredients
- 5 pounds ripe Roma tomatoes
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon granulated sugar
Equipment
- Pot
- paring knife
- Slotted spoon
- potato masher
Method
- Bring a large pot of water to a rolling boil over high heat. While waiting for the water to boil, use a paring knife to score a small “X” on the bottom of each tomato.
- Prepare an ice bath by filling a large bowl with equal parts ice and cold water. Carefully lower the scored tomatoes into the boiling water and blanch for 60-90 seconds, until the skins just begin to peel back at the “X.”
- Immediately transfer the blanched tomatoes from the pot to the ice bath using a slotted spoon. Let them sit for 1-2 minutes to stop the cooking process, which will make the skins very easy to remove.
- Peel the tomatoes by gently pulling the loosened skins away starting from the “X.” Core the tomatoes by cutting out the tough stem end, then cut them in half crosswise and gently squeeze out the seeds into a bowl to discard.
- Transfer the peeled, cored, and seeded tomato halves to a large, clean bowl. Use your hands or a potato masher to crush the tomatoes until they reach your desired consistency, from chunky to more broken down.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the crushed tomatoes, kosher salt, and sugar, stirring to combine. Bring the mixture to a gentle simmer.
- Reduce the heat to low and let the tomatoes simmer, uncovered, for 30-45 minutes, stirring occasionally. Cook until the raw tomato taste has mellowed and the sauce has thickened slightly to your liking.
- Taste and adjust seasoning with more salt if needed. Use immediately, or let cool completely before storing in airtight containers in the refrigerator.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Cooking for Every Body at the Table
I love knowing that a simple pot of crushed tomatoes can be enjoyed by almost everyone. If you’re sugar conscious, it’s easy to make this recipe truly shine. For a low sugar version, you can simply omit the granulated sugar—ripe Roma tomatoes are often sweet enough on their own. Alternatively, a tiny pinch of a natural sweetener like stevia can balance the acidity without adding sugar.
Portion control is another wonderful tool. A little of this flavorful sauce goes a long way on zucchini noodles or whole-wheat pasta for a more blood sugar friendly meal. The goal is to create a dish that feels nourishing and satisfying for everyone gathered around your table.
My Go-To Tips for the Best Crushed Tomatoes
Over the years, I’ve picked up a few little tricks that make this process even more delightful. They’re the kind of things I’d share with you if you were standing next to me at the stove.
- Flavor Boost: For a deeper flavor, add a clove of minced garlic to the olive oil for a minute before adding the tomatoes. It creates a savory stovetop sauce with olive oil that’s simply divine.
- Texture Trick: If you prefer a completely smooth sauce, an immersion blender is your best friend for a few pulses at the end. For a chunkier texture, like in a fresh salsa, a gentle crush with a potato masher is perfect.
- Herb Heaven: Stir in a tablespoon of freshly chopped basil or oregano at the very end of cooking for a burst of fresh flavor. It pairs beautifully with dishes like this Caprese pasta salad.
- Storage Smarts: Cool the crushed tomatoes completely before transferring to airtight containers. They’ll keep in the fridge for up to 5 days, ready to become a quick simmered sauce with kosher salt for pasta any night of the week.
The Simple Goodness in Every Spoonful
There’s a real comfort in knowing exactly what’s in your food. When you make crushed tomatoes at home, you’re getting the pure, uncomplicated goodness of tomatoes. They’re a fantastic source of vitamins C and K, and lycopene, an antioxidant that’s great for heart health.
This simple preparation lets the natural nutrition of the tomato shine. It’s a foundational ingredient for so many healthy and comforting meals, from a hearty Italian penicillin soup to a vibrant cucumber tomato feta salad. For a deeper look at the different types of canned tomato products you can compare your homemade version to, check out this helpful guide to canned tomato products.
A Lighter, Brighter Variation
Sometimes, I like to play with the flavors for a different vibe. For a brighter, herbaceous version perfect for summer, try using half the amount of olive oil. The freshness of the tomatoes really pops, making it ideal for a cold pasta salad or as a topping for fish.
You can also add a splash of balsamic vinegar at the end of cooking for a tangy twist. It’s wonderful drizzled over a roasted tomato salad or used as a base for a quick shakshuka. The beauty of this recipe is how easily it adapts to your mood.
Gathering Around the Table
I remember my grandmother’s kitchen always had a jar of homemade tomato sauce on the counter. It was the start of so many family meals. That’s the true magic of crushed tomatoes—they’re the beginning of a memory.
Of course, the classic use is for a rich homemade sauce for noodles. But don’t stop there! Use it as a pizza base, a stew starter, or simmer it with spices for a fantastic crushed tomatoes pasta sauce. I love serving it over a thick slice of garlic bread for a simple, satisfying appetizer. For a show-stopping side, it’s the perfect base for a beautiful Caprese wreath during the holidays.
Little Pitfalls to Sidestep for Perfect Results
We’ve all had kitchen mishaps, and I’ve learned from a few of my own! Avoiding these common mistakes will ensure your crushed tomatoes turn out perfectly every time.
- Rushing the Blanching: Don’t skip the ice bath! It’s crucial for stopping the cooking process and making the skins slip off easily. Patience here saves frustration later.
- Seeding Hassle: Take the extra minute to squeeze out the seeds. It removes excess water and prevents a bitter taste, giving you a more concentrated tomato flavor. This tip is just as important when you’re canning spaghetti sauce for long-term storage.
- Overcrowding the Pot: When you blanch the tomatoes, work in batches if your pot is small. Crowding lowers the water temperature and can lead to uneven cooking.
- Simmering Too Hard: A gentle simmer is your goal. A rolling boil can make the tomatoes taste metallic and cause them to stick to the bottom of the pot. For canning safely, always follow a USDA-approved canning procedure.
I learned about the simmer the hard way once, watching a batch slowly stick to my favorite pot. Now, I just let it bubble gently, giving me time to set the table and call everyone to dinner.
Preserving Your Homemade Goodness
There’s something so satisfying about lining up jars of homemade crushed tomatoes in the pantry. It feels like putting away a little bit of summer sunshine for a dreary day. After the tomatoes have cooled completely, I ladle them into clean glass jars, leaving about an inch of space at the top if I plan to freeze them.
They’ll keep in the refrigerator for about 5 days. For longer storage, freezing is excellent; they’ll be good for up to 6 months. I often freeze them in one or two-cup portions, which are perfect for whipping up a Greek roasted tomato dish or a quick green tomato chow chow later on. Thaw overnight in the fridge before using.
Your New Kitchen Staple Awaits
I hope you feel inspired to fill your kitchen with the wonderful scent of simmering tomatoes. This simple act of creating a staple from scratch is deeply rewarding. It connects us to generations of home cooks who valued real, wholesome food.
This recipe is your starting point for so many comforting meals. I’d love to hear how you use your batch of crushed tomatoes! Will it become a hearty soup, a simple sauce, or something entirely new? For more inspiration, explore some of our other family favorites like green tomato piccalilli, a second version of our beloved Italian penicillin soup, or a sunny Greek tomato eggs breakfast.
Sun-Drenched Tomato Recipes for Your Table
Bring the vibrant taste of summer into your kitchen any time of year with these beloved recipes.
Farmers Market Roasted Tomato Salad – A simple, elegant side that celebrates the pure flavor of ripe tomatoes.
Caprese Pasta Salad – A cheerful and easy pasta salad that’s perfect for picnics and potlucks.
Shakshuka – A warmly spiced one-pan wonder with eggs poached in a rich tomato sauce.
Classic Creamy Tomato Soup – The ultimate comfort in a bowl, perfectly paired with a grilled cheese sandwich.
Your Crushed Tomatoes Questions, Answered
What is crushed tomato?
Crushed tomatoes are simply whole peeled tomatoes that have been lightly processed to break them down into a texture that’s thicker than puree but smoother than diced. They often include tomato puree to create a rich, spoonable consistency that’s perfect for sauces and soups. They’re a wonderful pantry staple for creating a simmered roma tomato pasta sauce with ease.
What can I substitute for crushed tomatoes?
If you’re in a pinch, you can substitute canned crushed tomatoes with tomato puree or passata for a smoother sauce, or use diced tomatoes and pulse them a few times in a food processor for a chunkier texture. For a different flavor profile in dishes like a savory egg dish, you might even try a high-quality marinara sauce.
How to make crushed tomatoes?
Making your own is simple! Start by blanching ripe Roma tomatoes to remove the skins, then core and seed them. Gently crush the tomato halves by hand or with a potato masher to your desired consistency. Simmer them with a bit of crushed tomatoes and olive oil, salt, and a pinch of sugar to create a flavorful base.
Are ground tomatoes and crushed tomatoes the same?
They are very similar, but there can be a slight difference. Crushed tomatoes are typically coarser, with more visible pieces and texture, while ground tomatoes are often processed to a finer, more uniform consistency. Both work well in recipes, so you can usually use them interchangeably depending on whether you prefer a smoother or chunkier sauce.
