Who doesn’t love pizza? To make a great one it pays to take a close look at the ingredients — today: canned tomatoes. In our pizza courses the question of which tomato to use always comes up. Below we summarise the key points and show in the video how to tell whether the tomatoes were canned ripe — and what to do if they weren’t.
Why canned tomatoes are often the first choice for pizza
Canned tomatoes are frequently used for pizza sauce. They are usually processed from ripe fruit and deliver consistent quality — handy when fresh, fully ripe tomatoes aren’t available. The key is to choose the right product and handle it correctly.
How to read the label
Whole, chopped or strained tomatoes
- Whole, peeled tomatoes: Versatile and often flavourful. Can be crushed by hand or only roughly chopped, depending on your preference.
- Chopped (diced) tomatoes: Convenient and already portioned, but depending on the producer they can be more watery.
- Passata (strained tomatoes): A smooth, fine base; depending on the consistency it’s ideal for light, economical spreading.
Ingredients list
It’s worth checking the ingredients: often you’ll find only tomatoes and tomato juice, sometimes a little salt or basil. The shorter the list, the more unadulterated the flavour. Additives like acidity regulators can affect the impression — when in doubt try different products.
Origin and labels
Information on origin and protected designations can indicate quality. They don’t tell the whole story, though. What matters in the end is what convinces you in the kitchen.
Open and check: How to assess the tomatoes
After opening, a few quick checks will give you confidence:
- Colour: Bright red usually indicates riper fruit than pale or brownish tones.
- Aroma: Fruity and tomato-like. Musty or metallic notes are a warning sign.
- Consistency: Thicker juice and meaty pieces often point to ripeness; very watery juice can dilute the sauce.
- Skins and seeds: A few are normal; a lot can disrupt the texture.
Preparation for pizza: Gentle and sparing
At high oven temperatures and short bake times — typical for pizza — the sauce effectively works “raw”. So a gentle approach pays off:
- Crush whole tomatoes by hand or briefly mash them with a fork.
- Drain excess juice if needed, especially when the dough is very wet or you plan a particularly short bake time.
- Spread the sauce thinly and evenly. This keeps the base crisp and preserves the fresh tomato flavour.
If the canned tomatoes don’t taste right
Finishing touches when seasoning
If the tomatoes taste flat or too acidic, small adjustments often help — add sparingly and taste as you go:
- A pinch of salt lifts the fruit.
- A splash of good olive oil rounds the flavour.
- Depending on the tomato, a touch of sweetness can restore balance.
- Briefly reducing on the hob concentrates the aroma, but alters the fresh note.
Seasonings — use with restraint
Oregano, basil, a little pepper or garlic are classic — use them sparingly so the tomato remains the star.
Video: How to recognise ripeness in a can
In the video you’ll see how to tell at opening whether the tomatoes were canned ripe — and how to prepare them for your pizza in no time:
Practical tip for your kitchen
If you bake pizza often, it’s worth comparing two to three different canned tomatoes and noting your favourites. In our courses we show how to match sauce, dough and oven heat. Suitable accessories like pizza peels or dough tubs make the work easier — especially when several pizzas are baked in succession.