Diced tomatoes are chopped in chunks or pieces and canned in tomato juice or tomato puree. Salt may be added or not.
The common ingredients in diced tomatoes are citric acid, calcium chloride and salt. The calcium chloride helps tomatoes maintain their shape. Diced tomatoes are always firm and stay firm during cooking. They are are sometimes packed with herbs and other condiments.
Citric acid is a weak organic acid, naturally found in citrus fruits (lemon, orange, lime). It acts as a preservative and also enhances flavour.
Diced tomatoes are meant for long-simmered dishes where you want tomatoes to remain in distinct pieces after cooking.They are used in stews, soups, chilli, pasta sauces, slow cooking. If you want tomatoes to break down in the sauce then you are better off using crushed tomatoes, strained tomatoes, or just chopping whole canned tomatoes or fresh tomatoes.
Why is Calcium chloride used as ingredient in diced tomatoes?
Calcium chloride is a firming agent used in canned vegetables to help them stay firm and maintain their shape. It also acts as a preservative.
Which foods have calcium chloride?
- Calcium chloride is found in the following canned foods: beans, baked beans, cherry peppers, stewed tomatoes.
- It’s also found in beverages an is also used during making of some cheeses and tofu, to firm up the curds.