Nothing beats the taste of homegrown tomatoes. But when the plants are heavy with ripe fruits, you often have more than you can eat fresh. That’s when canning diced tomatoes becomes the perfect solution. By preserving tomatoes in jars, you can enjoy their fresh, summery flavor in soups, sauces, and stews all year long.

In this guide, I’ll show you how to can diced tomatoes step by step. This method keeps the tomato pieces firm and full of flavor – ideal if you like adding real chunks of tomato to your dishes.

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Why Can Diced Tomatoes?

Diced tomatoes are incredibly versatile. You can use them:

• In pasta sauces where you want tomato texture, not just smoothness (great combined with homemade passata for a thicker sauce).
• In soups or stews, stirred in near the end so the chunks keep their bite.
• In refined sauces, where a few bright-red pieces of tomato add freshness.

Unlike tomato purée or peeled canned tomatoes, diced tomatoes keep their shape. It’s really the best way to preserve tomatoes if you want ready-to-use pieces that taste like summer.

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Which Tomatoes to Choose

I usually go for ripe tomatoes with a full, rich flavor. You can use almost any variety, but I always pick the very best ones—these canned tomato chunks are truly the delicacy of the pantry when it comes to tomatoes. It’s a bit of work, but the reward is the most delicious sauces you’ll ever make.

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What You’ll Need

Ingredients (for 4 jars, 500 ml / 1 pint each):

• About 4 ½ – 5 pounds (2–2.5 kg) ripe tomatoes
• 4 tablespoons lemon juice (1 tablespoon per jar) or ½ teaspoon citric acid per jar
• Salt to taste (about ½ teaspoon per jar, optional)

Equipment:

• Sterilized canning jars with lids and rings
• A large pot or water bath canner
• A slotted spoon and sharp knife
• A clean kitchen towel

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Step-by-Step Guide to Canning Diced Tomatoes

1. Choose the Best Tomatoes

For the best results, pick firm, ripe tomatoes. Paste varieties like Roma or San Marzano are excellent because they contain less water and more flesh. If you want to save seeds for next season, select a few of your healthiest tomatoes and try fermenting tomato seeds – a simple method that helps ensure strong plants next year.

2. Peel the Tomatoes

Bring a large pot of water to a boil. Score a small “X” on the bottom of each tomato and dip them into the boiling water for 30–60 seconds. Transfer them to a bowl of ice water, and the skins will slip off easily.

3. Dice the Tomatoes

Cut the peeled tomatoes into uniform chunks. The size is up to you – smaller dices work well for sauces, larger chunks are great for soups.

4. Prepare the Jars

Sterilize your jars and lids by boiling them in water for 10 minutes. Place them on a clean kitchen towel l you are ready to use them.

6. Seal and Process

• Wipe the rims of the jars with a clean cloth.
• Place the lids on and screw the bands finger-tight.
• Process the jars in a boiling water bath:
  • Pint jars (500 ml / 1 pint): 35 minutes
  • Quart jars (1 liter / 1 quart): 45 minutes

Carefully remove the jars and let them cool undisturbed for 24 hours. You’ll hear the satisfying “pop” as the lids seal.

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Storing and Using Your Diced Tomatoes

Once cooled, check the seals. Store sealed jars in a cool, dark place. Properly processed jars will keep for at least one year.

Whenever you want to cook with real tomato flavor, just open a jar. Stir them into soups, combine them with oven-roasted tomato soup, or mix with canned zucchini for an easy pasta sauce.

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Related Recipes You Might Like

• Homemade Passata – smooth tomato base for sauces
• Canning Peeled Tomatoes – another great way to preserve your harvest
• Dry Canning Tomatoes – a quick and easy tomato preservation method
• Sweet and Sour Cherry Tomatoes – a unique pickled treat
• Fermenting Tomato Seeds – save your best tomatoes for next year

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Final Thoughts

Canning diced tomatoes is one of the simplest and most rewarding ways to preserve your garden harvest. You’ll thank yourself in the middle of winter when you open a jar and taste summer sunshine.

Whether you use them for a quick weekday pasta or as the base for a slow-cooked stew, these tomatoes are guaranteed to bring freshness and flavor to your kitchen.

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