Running out of fresh tomatoes? Discover genius ways to make canned taste even better!
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If you’ve wandered the supermarket aisles lately and found yourself staring at empty shelves where the tomatoes should be—or if the price tags have made you do a double-take—you’re not alone.
Thanks to wild weather in Queensland and a pesky tomato virus sweeping through South Australia and Victoria, fresh tomatoes are in short supply across the country. But don’t despair! There’s a humble hero waiting in the pantry: the trusty tinned tomato.
Here at the Seniors Discount Club, we know a thing or two about making the most of what you’ve got. So, if you’re wondering how to swap out fresh tomatoes for their canned cousins without sacrificing flavour, texture, or nutrition, you’re in the right place.
We’ve gathered expert advice, added our own tips, and thrown in a few classic Aussie twists to help you turn a tomato shortage into a kitchen triumph.
Why Tinned Tomatoes Deserve a Spot in Your Pantry
First things first: tinned tomatoes aren’t just a backup—they’re a staple in their own right. In fact, many chefs prefer them for certain dishes, especially when fresh tomatoes are out of season or lacking in flavour.
Executive chef Andreas Papadakis, who runs some of Melbourne’s top Italian eateries, admits he hasn’t had a fresh tomato at home for months. 'It’s not really the season,' he says, and he’s not fussed—because tinned tomatoes are a fantastic substitute.
Choosing the Best Tinned Tomatoes
Not all tins are created equal! Our experts agree: always reach for whole peeled tomatoes. Why? They’re less acidic, sweeter, and juicier than diced or crushed varieties, which can sometimes taste a bit tinny or sharp. Avoid tins with added herbs or flavourings—oregano and basil are best added fresh, just before serving.
Cook and content creator Jessica Nguyen suggests checking the label for the highest percentage of tomato—ideally 99% tomato and just a touch of salt. The fewer additives, the better the taste. While premium imported Italian tomatoes (like the famous San Marzano variety) are considered the gold standard for their thick flesh and rich flavour, don’t overlook Aussie-grown options. They’re often great value and just as nutritious.
Also read: Shoppers share concerns over produce prices in Australia. Is it time to remove this staple from your shopping list?
Australian vs. Imported: Does It Matter
Italian tomatoes are renowned for their sweetness, but local products can be just as good—especially when you’re feeding a family or watching your budget.
Chef Helly Raichura, who runs the acclaimed Enter Via Laundry, says the nutritional value is similar, so it comes down to taste and price. Her tip? Taste-test a new brand by blending the tomatoes and sampling a spoonful before you cook. Sometimes, the best flavour comes from the most unexpected tin!
How to Substitute Tinned for Fresh Tomatoes
Here’s where things get interesting. Tinned tomatoes are denser and more concentrated than fresh, so if a recipe calls for fresh tomatoes, use about 25% less tinned tomato by weight. If your sauce is looking a bit thick, just add a splash of water or stock to loosen it up.
Worried about acidity? Tinned tomatoes can sometimes be sharper than fresh. To mellow them out, try these tricks:
- Add a pinch of sugar or a splash of yoghurt (great for curries and stews).
- Decant the tomatoes into a container, add a little salt and water, and let them sit in the fridge overnight.
- If your tomatoes are too sweet, a dash of verjuice or lemon juice will brighten things up.
Cooking with Tinned Tomatoes: Endless Possibilities
Tinned tomatoes are a winter kitchen workhorse. They’re perfect for slow-cooked stews, braises, pasta sauces, and hearty soups. Jessica Nguyen points out that in long-cooked dishes, the difference between tinned and fresh tomatoes all but disappears as the flavours meld and deepen.
For pizza bases, chef Papadakis swears by San Marzano tomatoes, but says any good-quality tinned tomato will do the trick for sauces that simmer for a while. Helly Raichura loves using tinned tomatoes in Indian curries, and passata (sieved tomatoes) for smooth pasta sauces.
Read next: Queensland farmers urge home gardeners to be vigilant as tomato virus strategy shifts
Have you got a favourite brand of tinned tomatoes, or a secret tip for making them taste even better? Share your thoughts, recipes, and kitchen hacks in the comments below!
Thanks to wild weather in Queensland and a pesky tomato virus sweeping through South Australia and Victoria, fresh tomatoes are in short supply across the country. But don’t despair! There’s a humble hero waiting in the pantry: the trusty tinned tomato.
Here at the Seniors Discount Club, we know a thing or two about making the most of what you’ve got. So, if you’re wondering how to swap out fresh tomatoes for their canned cousins without sacrificing flavour, texture, or nutrition, you’re in the right place.
We’ve gathered expert advice, added our own tips, and thrown in a few classic Aussie twists to help you turn a tomato shortage into a kitchen triumph.
Why Tinned Tomatoes Deserve a Spot in Your Pantry
First things first: tinned tomatoes aren’t just a backup—they’re a staple in their own right. In fact, many chefs prefer them for certain dishes, especially when fresh tomatoes are out of season or lacking in flavour.
Executive chef Andreas Papadakis, who runs some of Melbourne’s top Italian eateries, admits he hasn’t had a fresh tomato at home for months. 'It’s not really the season,' he says, and he’s not fussed—because tinned tomatoes are a fantastic substitute.
Due to wild weather in Queensland and a tomato virus in South Australia and Victoria, fresh tomatoes are in short supply and can be pricey, making tinned tomatoes a practical alternative. Image source: Dani California / Unsplash.
Choosing the Best Tinned Tomatoes
Not all tins are created equal! Our experts agree: always reach for whole peeled tomatoes. Why? They’re less acidic, sweeter, and juicier than diced or crushed varieties, which can sometimes taste a bit tinny or sharp. Avoid tins with added herbs or flavourings—oregano and basil are best added fresh, just before serving.
Cook and content creator Jessica Nguyen suggests checking the label for the highest percentage of tomato—ideally 99% tomato and just a touch of salt. The fewer additives, the better the taste. While premium imported Italian tomatoes (like the famous San Marzano variety) are considered the gold standard for their thick flesh and rich flavour, don’t overlook Aussie-grown options. They’re often great value and just as nutritious.
Also read: Shoppers share concerns over produce prices in Australia. Is it time to remove this staple from your shopping list?
Australian vs. Imported: Does It Matter
Italian tomatoes are renowned for their sweetness, but local products can be just as good—especially when you’re feeding a family or watching your budget.
Chef Helly Raichura, who runs the acclaimed Enter Via Laundry, says the nutritional value is similar, so it comes down to taste and price. Her tip? Taste-test a new brand by blending the tomatoes and sampling a spoonful before you cook. Sometimes, the best flavour comes from the most unexpected tin!
How to Substitute Tinned for Fresh Tomatoes
Here’s where things get interesting. Tinned tomatoes are denser and more concentrated than fresh, so if a recipe calls for fresh tomatoes, use about 25% less tinned tomato by weight. If your sauce is looking a bit thick, just add a splash of water or stock to loosen it up.
Worried about acidity? Tinned tomatoes can sometimes be sharper than fresh. To mellow them out, try these tricks:
- Add a pinch of sugar or a splash of yoghurt (great for curries and stews).
- Decant the tomatoes into a container, add a little salt and water, and let them sit in the fridge overnight.
- If your tomatoes are too sweet, a dash of verjuice or lemon juice will brighten things up.
Cooking with Tinned Tomatoes: Endless Possibilities
Tinned tomatoes are a winter kitchen workhorse. They’re perfect for slow-cooked stews, braises, pasta sauces, and hearty soups. Jessica Nguyen points out that in long-cooked dishes, the difference between tinned and fresh tomatoes all but disappears as the flavours meld and deepen.
For pizza bases, chef Papadakis swears by San Marzano tomatoes, but says any good-quality tinned tomato will do the trick for sauces that simmer for a while. Helly Raichura loves using tinned tomatoes in Indian curries, and passata (sieved tomatoes) for smooth pasta sauces.
Read next: Queensland farmers urge home gardeners to be vigilant as tomato virus strategy shifts
Have you got a favourite brand of tinned tomatoes, or a secret tip for making them taste even better? Share your thoughts, recipes, and kitchen hacks in the comments below!
