Easy Diced Tomatoes 

Diced tomatoes are so helpful and versatile. We use them in Italian and Mexican foods, soups, and stews.  These guys are something most people have at least a couple of cans of in the pantry, ready to grab as needed. Whether you like them with herbs or with some green chilis, knowing how to make them in a pinch is a gratifying idea and super easy!

Canning them is also a great idea if you have an abundance of tomatoes from the garden or store. I will link canning instructions at the bottom and tell you where in this process you would begin canning.

What you’ll need

• 3 or more pounds of tomatoes (to make the process worth it!)
• Baking Pan/tray or pot of boiling water (for peeling skins)
• Bowl for putting chopped tomatoes and/or ice water
• Cutting board (preferably one with juice grooves) and knife

Process for Diced Tomatoes 

• Score tomatoes at the bottom

Cut an X into the bottom of the tomatoes, aka on the booty.  It will start the peeling process once they get warm.  It also gives you an easy place to grab the skin and start peeling.

• Peeling Tomatoes the Easy Way

There are two easy ways to peel tomatoes, and it really comes down to personal preference. Both work well but quite differently. Boiling water is faster, but you have to be a bit more involved and stand over the process. The oven takes longer, but you can walk away and work on other things while they hang out.  The oven version also gets them much hotter, and peeling can be a bit trickier unless you allow them to cool a bit.

1. Peel via boiling water (aka blanching).

Submerge the tomatoes, in batches if needed, into boiling water for at least 30 seconds. You will then submerge them in a bowl of ice water. 

The ice water will stop the cooking process and allow you to easily pull the skins right off, starting at the X you cut into them.

1. Peel via Oven

Heat to about 425 degrees. Lay tomatoes onto a baking pan with the X facing up. Heat the oven for 10-15 minutes, then pull the tray. Now you can start peeling immediately, or let them cool a bit to make them easier to handle.  

• Dice Tomatoes

Depending on the type of tomato and its ripeness, you may want to core the tomatoes before dicing. I try not to keep as much product as possible. 

Just start dicing, aka choppy chop, and see if there are any hard spots. Just cut those away. Dice to your desired size and set aside in a bowl with the juices.

This is where the juice grooves come in handy, keeping your counters as clean as possible. If you plan to can (he he), drain the juice into the bowl with the diced tomatoes to fill the jars.

• Can or Use

Done! Now you can either throw the tomatoes straight into your recipe or into the fridge for a few days, or you can start the canning process.  You can add herbs or spices straight to the bowl to flavor before use, or put them into canning jars.

Small Steps. Meaningful Rewards.

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