You can make a quick batch with fresh tomatoes when you’re out of canned crushed tomatoes.

1. Score and blanch: Cut a shallow X on the bottoms, blanch in boiling water 30–60 seconds, then shock in ice water.
2. Peel and core: Slip off skins and remove cores. Drain excess liquid if you prefer a thicker texture.
3. Crush: Squeeze by hand or pulse in a food processor 2–4 times for a pulpy mix.
4. Simmer (optional): Cook 5–10 minutes with a pinch of salt for deeper flavor. Stir in a spoon of tomato puree if you want more body.

Use right away, refrigerate after cooling, or freeze for later. Texture and cooking times can be adjusted to your recipe.

They’re used differently because of texture and liquid.

• Diced tomatoes: Evenly cut cubes in juice. They hold shape, so they’re great when you want defined pieces in chili, soups, or chunky pasta sauces.
• Crushed tomatoes: A pulpy blend, often packed with tomato puree for body. They cook down smoothly, making them ideal for simmered sauces, braises, and casseroles that need a thick, cohesive base.

If a recipe specifies crushed and you only have diced, a quick pulse in a blender can soften diced tomatoes, but the result may be a bit looser unless you add a little tomato puree.

Several pantry swaps can work, depending on texture and flavor you want.

• Whole peeled tomatoes: Hand-crush or pulse a few times for a close match; strain if it’s too loose.
• Diced tomatoes: Briefly blend, then stir in a little tomato puree or a spoon of tomato paste to thicken.
• Tomato sauce: Use as a base and add paste for body; simmer to reduce if needed.
• Passata (strained tomatoes): Smooth and bright; add a touch of paste to mimic the thickness of crushed.
• Fire-roasted varieties: If you want smoky notes, swap in a portion of fire-roasted tomatoes.

Adjust seasoning and liquid as you go so the final texture suits your recipe.

Pick by texture and flavor to match the dish.

• Pasta sauces: Look for smooth, rich crushed tomatoes, often packed “in puree” for extra body. Options with basil can add a ready-to-go herbal note for simple marinara.
• Chili and hearty soups: A slightly chunkier crushed tomato gives substance. Fire-roasted styles can add mild smokiness.
• No-salt-added: Helpful if you prefer to control sodium and seasoning.
• Organic: A good fit if that’s your shopping preference.
• Can size: 15 oz cans suit small batches; 28 oz cans are convenient for family pots or meal prep.

Choose the style that supports your recipe’s flavor and thickness, then season to taste as you simmer.

Proper storage helps maintain quality and safety.

• Repackage: Transfer leftovers from the can into a clean, airtight container.
• Refrigerate: Chill promptly and aim to use within about 3–4 days. Check your product label for any specific guidance.
• Freeze: For longer storage, freeze in recipe-ready portions. Many home kitchens find 2–3 months keeps good quality; thaw in the fridge before using.
• Label: Date the container so you know when you stored it.
• Check quality: If you notice off odors, discoloration, or mold, it’s best to discard.

Reheat gently and adjust seasoning, as flavors can mellow after chilling or freezing.