Versatile Kitchen Pairings
Whole Peeled Tomatoes are a culinary heavy-lifter. Try these expert pairings:
The Pizza Master
Crush and mix with juice, salt, pepper, dried oregano, basil, and garlic powder for an authentic, fresh sauce to spread directly on dough.
Filipino Heritage
Create a rich, tomato-forward base for traditional meat or vegetable stews like Kaldereta or Afritada for deep, savory color and flavor.
Shakshuka Brunch
Simmer with spices, then nestle eggs into the thick sauce and cook until whites are set and yolks are perfectly runny.
How to prepare & use whole tomatoes
01Texture Control: Crush by hand for a rustic sauce or give a quick blend for a smooth consistency. Always include the canning juice for a significant flavor boost.
02Classic Pasta Base: Sauté garlic and onions in olive oil, add tomatoes and herbs (basil/oregano), and simmer for 20–30 minutes. Add chili flakes or anchovies for extra punch.
03Soup Starter: Stir into broth with sautéed onions and a knob of unsalted butter for an effortless tomato soup. Blend for a creamy finish or leave chunky for texture.
04Chef Adjustments: Always taste before seasoning, as some brands vary in salt content. If the acidity is too high, balance the profile with a small pinch of sugar.
05Safe Storage: Refrigerate any unused portion in a sealed, non-metallic container and consume within 5 days to preserve the clean, vine-ripened taste.
*Whole tomatoes are among the most versatile options in the kitchen, allowing you to customize the sauce thickness and flavor depth for any global cuisine.
Recipe: Authentic 30-Minute Marinara Sauce
10 min Prep | 30 min Cook | Serves 4
Directions
01Pour the whole tomatoes into a large bowl. Using your hands or a fork, crush them into a rustic, uneven pulp.
02Heat olive oil in a pan over medium-low heat. Sauté the smashed garlic and chili flakes until fragrant and just lightly golden (avoid browning to prevent bitterness).
03Add the crushed tomatoes and all their juice. Simmer uncovered for 20–30 minutes until the sauce thickens and deepens in color.
04Remove from heat. Stir in the sea salt and fresh basil leaves. Serve immediately over your favorite pasta.
Whole peeled tomatoes (60%), tomato juice (39.8%), salt (0.2%), acidity regulator: citric acid (E330).
The Science of Tomato Vitality
Why canned tomatoes are a functional kitchen powerhouse.
01Lycopene Bioavailability: Unlike many vegetables, the antioxidant lycopene in tomatoes is more easily absorbed by the body after the heating process used in canning.
02Natural Umami: Tomatoes are naturally high in glutamates, which provide that "savory" depth (umami) to dishes without the need for excessive salt.
03Vitamin Retention: Flash-canning at peak maturity preserves many nutrients due to processing at peak ripeness, though some heat-sensitive vitamins like Vitamin C may be reduced.
Nutritional Highlights
- High levels of Lycopene for cellular and heart health.
- Source of Vitamin C and Vitamin K.
- Low-calorie, fat-free, and cholesterol-free base for healthy cooking.
- Naturally contains Potassium to support blood pressure management.
| Average Nutritional Values (serving size 100g) | Per 100 g |
| Calories | 23 |
| Total Fat | 0.5 g |
| Total Carbohydrates | 3 g |
| Dietary Fiber | 0.9 g |
| Sugars | 3 g |
| Protein | 1.2 g |
| Salt | 0.1 g |
Storage
Maintain the premium quality of your Pelati tomatoes.
01Unopened: Store in a cool, dry pantry away from direct sunlight. Unopened cans are shelf-stable for up to 18 months.
02After Opening: Avoid storing in the opened can—transfer to a sealed container for best quality and safety.
03Freezing: If you won't use the whole can, freeze the remaining tomatoes in a freezer-safe bag for up to 2-3 months.
Shelf Life
Recommended consumption timelines for peak freshness.
01Unopened: 18 months from production. Always check the "Best Before" date on the lid.
02Refrigerated: Use within 5–7 days after opening for the best flavor profile.
03Frozen: Maintains quality for up to 60 days when stored at -18°C.
