I Asked 9 Chefs for the Best Canned Tomatoes and One Brand Dominated the Vote

Canned tomatoes are a pantry powerhouse—they’re versatile, convenient, and can transform an ordinary dish into something extraordinary. Whether you’re whipping up a quick weeknight pasta, simmering a hearty beef stew, or creating the base for a rich shakshuka, having high-quality canned tomatoes on hand is a must.

But navigating the grocery store can feel overwhelming when there are so many brands, varieties, and price points to choose from. Not all canned tomatoes are created equal, and the right pick can make all the difference in flavor and texture. To help us identify the very best, we turned to a panel of culinary pros to share their top picks and advice for choosing quality canned tomatoes.

Our Panel of Tomato-Judging Chefs

• Matthew Cutolo, chef at Gargiulo’s Restaurant in Brooklyn, New York
• Jessica Formicola, recipe developer, author of “Beef It Up!,” and food judge on “Plate It! Baltimore”
• Alex Green, executive chef at Mileta in Lexington, Kentucky
• Kieron Hales, chef and owner at Zingerman’s Cornman Farms in Dexter, Michigan
• Gen La Rocca, chef and recipe developer behind Two Cloves Kitchen
• Brian Mooney, executive chef and co-owner of Tre Luna Bar & Kitchen in Hoover, Alabama
• Vi Nguyen, Director of Culinary Operations at Thompson Restaurants
• Paul Pszybylski, executive chef and VP of Culinary Innovation at California Pizza Kitchen
• Joe Schafer, VP of Culinary at Electric Hospitality in Atlanta, Georgia

What to Look for in Canned Tomatoes

So what makes a great can of tomatoes? According to the chefs, there are a few key features to look for:

• Italian-grown San Marzano tomatoes: Yes, San Marzanos are worth seeking out. Chefs swear by the prized variety of plum tomatoes but warn of imposters. “Make sure they’re the real deal from Italy,” advises Cutolo. “I avoid the ‘San Marzano-style’ ones from California or New Jersey, which don’t quite match up.” 
• Few ingredients: All of our pros agreed that the best canned tomatoes are free of unnecessary additives. “Look for options with simple ingredients, just tomatoes and their juice, with no added sugar or preservatives,” says La Rocca. Green adds, “You don’t want to see tomatoes packed with firming agents like calcium chloride. Many manufacturers add this to tomatoes so that they hold their shape in cooking.”
• Low salt content: Avoid canned tomatoes that are high in sodium. “Salt is often a crutch for fooling patrons into masking an inferior product,” says Green. “Lower sodium tomatoes won’t taste as great straight from the can, but they will have more versatility in cooking for you to control the salt levels.”
• Not diluted: Schafer also recommends “brands that are ‘in sauce’ or ‘in purée’ rather than water.”
• Texture: Whole peeled tomatoes are the way to go. “I like their versatility and ability to break down into sauces,” explains Green.
• Balanced flavor: The ideal canned tomato has natural sweetness and mild acidity. Brands that are overly processed, acidic, or metallic-tasting miss the mark.

The Best Store-Bought Canned Tomatoes, According to Chefs

If there’s one brand that reigns supreme, it’s Cento San Marzano Whole Peeled Tomatoes. Most of the chefs we spoke to praised the canned tomatoes for its quality, consistency, and flavor. Cutolo calls Cento his go-to brand, noting that its San Marzano tomatoes are “timeless and classic, with an authentic taste that’s perfect for traditional recipes.” 

Formicola agrees, adding that Cento offers a perfect balance of true tomato flavor and velvety texture since San Marzanos have “less seeds, pulp, and water content so they cook down faster and also results in a robust and concentrated flavor. They are also sweeter than other varieties so it prevents a spaghetti sauce from needing additional sugar.”

La Rocca also stands by Cento, praising its natural sweetness, mild acidity, and firm texture that holds up beautifully in dishes. “I use them regularly in my recipes and have always been impressed by their quality.”

While there are less expensive alternatives available, Schafer maintains that Cento is actually the best bang for your buck. “The sauce suspending the tomatoes is thick and rich. Much better than some other brands that, yes, are cheaper, but pack in water so you end up cooking all of that water away and have less of a yield in your sauce, soup, stew, et cetera.”

Other Chef-Approved Options

While Cento is the standout favorite, several chefs also recommended Bianco DiNapoli Whole Peeled Tomatoes. The brand has earned a loyal following among culinary professionals for its exceptional flavor and quality, but they’re slightly more expensive and not as readily available. “These tomatoes are harvested in northern California and have a beautiful bright red color with a deep, fresh tomato flavor and aroma,” says Pszybylski.

Hales adds that “the texture is equally impressive—meaty and soft without being watery, making them incredibly versatile in the kitchen.” Nguyen also prefers Bianco DiNapoli in addition to La Valle Tomatoes since both are organic products. “Both of these choices are citric acid-free and contain no preservatives. Additionally, both are certified organic so that is super appealing to all the mom-and-pop chefs that cook and care about where they get their food.” 

How Chefs Use Canned Tomatoes

When it comes to canned tomatoes, the right choice can elevate even the simplest dish. They’re also a tastier, more reliable option when fresh tomatoes are off-season. “During the winter, I usually stick to canned tomatoes since they are typically harvested and canned during their peak season,” says Mooney. Here are some ways our pros use the pantry staple at home.

• Quick and easy pasta sauce: If you don’t have time to make a grocery run for pasta sauce, reach for the canned tomatoes in your pantry instead. “You can do a quick pasta pan sauce with diced tomatoes, fennel, onion, garlic and basil,” says Formicola.
• Sausage bake: Cutolo uses canned tomatoes to make baked sausage, a recipe passed down from his grandfather. “It’s a perfect one-pan meal for crowds and an easy weeknight feast that will keep your friends and family happy.”
• Braises and stews: Both La Rocca and Schafer love using canned tomatoes for these hearty, saucy preparations. “They’re perfect for adding depth to chili or braised dishes, like chicken cacciatore, steak pizzaiola, or eggplant caponata,” says La Rocca.
• Shortcut tomato soup: Green reaches for the pantry staple to whip up a shortcut tomato soup. “In the winter, I’ll mix equal parts canned tomato and either chicken or beef broth, bring it to a boil, reduce it by about 25 percent, and purée. It makes a super easy, super delicious tomato soup that’s just asking for grilled cheese.”
• Curries: “Like most families, we are on the move a lot at my house, so we are always making a big curry or stew over rice,” says Schafer.