Diced Tomatoes with Juice

Keep unopened cans in a cool, dry pantry indefinitely. Once opened, transfer contents to an airtight container and refrigerate. You can freeze diced tomatoes with juice in ice cube trays or freezer bags for longer storage.

Drain some of the juice if your recipe is getting too watery—save the juice for soups or stocks.

Use the juice in the can as a flavorful liquid base for sauces, chili, or stewed dishes.

Look for cans with no added sugar or salt if you prefer to control seasoning yourself.

Acidic tomatoes can curdle dairy; add cream or cheese toward the end of cooking or use an immersion blender to break down acidity.

Garlic, onion, and olive oil (soffritto base)

Dried oregano, basil, and thyme

Beans and lentils (soups and chili)

Ground meat or sausage

Bell peppers and zucchini

Cumin and chili powder (Mexican dishes)

Adding diced tomatoes too early to dishes—they can become mushy or overly acidic if simmered for hours.

Not adjusting liquid ratios in recipes; the juice means you may need less additional liquid than the recipe calls for.

Ignoring the ingredient list; some brands add preservatives, calcium chloride (firming agent), or added salt.