Canned tomatoes are an essential part of any pantry, yet there are
so
There are numerous choices available. To determine the optimal option for three prevalent cooking uses, I opted to carry out a study.
canned tomato
Tasting challenge. Step one? I headed to the supermarket.

Opening up cans once again
Test Kitchen, I observed quite a few inconsistencies. Certain canned tomatoes come with additives such as calcium chloride, some vary in sauce thickness, and others add ingredients like basil. It turns out that not every canned tomato is alike! In total, I sampled 11 brands of canned whole tomatoes simultaneously. Below are my top picks tailored for three distinct cooking techniques, along with one standout choice suitable for general use.

What Kind of Tomatoes Are Used in Canned Tomatoes?

Firstly, let’s delve into what precisely comprises a can of tomatoes. Generally, they consist mainly of plum tomatoes, often being either San Marzano—known as a variety within the plum tomato category—or Roma types. The San Marzano cultivar holds a special status; should you spot “San Marzano” listed on the tin, it means these tomatoes originate specifically from the Agro Sarnese Nocerino area located in Campania, Italy. These tomatoes stand out due to their ideal balance between skin, seeds, and pulp content. True San Marzano cans typically bear the abbreviation “D.O.P.” on them, signifying ‘Protected Designation of Origin.’ This stamp guarantees that the produce was genuinely cultivated and picked in the designated Italian territory. Conversely, if only “San Marzano” appears sans mention of “D.O.P.”, authenticity might be questionable.

Ideal for Sunday Sauce: Red Pack

The secret to a great
Sunday sauce
Cooking it for several hours along with other aromatic ingredients will significantly enhance its taste over this period. Therefore, opting for a less intense choice such as Red Pack would be perfectly fine. This brand offers a good flavor profile without being overly sweet or strong, making it capable of complementing additional elements like onions, garlic, olive oil, fatty pork ribs, beefy meatballs, or whatever else you might incorporate into your slowly simmered sauce.

Best For Marinara: Cento

My version of
marinara
Is a swift, aromatic sauce that you can whip up in a pot or frying pan in moments. Cento makes an excellent choice for such a sauce as per my tasting session; it boasts a smooth, silky texture without being overly sugary. It holds its own even when mixed with onions, which are essential components in many marinara sauces. The brand maintains an ideal thickness right out of the can, rendering it suitable for straightforward, speedily-prepared dishes.

Ideal for Pizza: La Fede

In this selection, I opted for tomatoes that shine without needing many additional components and cook up swiftly. The La Fede canned tomatoes work wonderfully as a pizza sauce since they aren’t overly tart; instead, they offer just enough natural sweetness with the perfect consistency for a smooth sauce. These tomatoes come from D.O.P. certified San Marzano varieties, making them my go-to choice for crafting a genuine Neapolitan-style pizza. After all, it’s truly an authentic Italian ingredient.

Best Overall: San Merican

I initially intended to choose a genuine D.O.P. San Marzano tomato as my favorite, yet this particular option—which uses ordinary tomatoes—took the lead instead. In the blind taste test, I was particularly fond of how this brand’s sauce offered both great consistency and a perfectly balanced blend of sweetness and savoriness. Although not overly thick, nor watery, the purée inside came across with a mild flavor profile suitable for various applications. You can easily incorporate this into the foundation of your Neapolitan-style pizza.
tomato soup
, or as a beginning for sauce—and you’re ahead.