Last updated on July 1st, 2024
If you have ever been to an Italian grocery store you may have noticed that there is an entire aisle dedicated to canned tomatoes (along with an aisle of pasta brands and Italian coffee!).
It’s honestly pretty confusing, even for someone like me who has lived in Italy since 2012. I used to find myself regularly stewing over the countless types of canned tomatoes in Italy without really understanding which type I was supposed to be using for which recipe.
Have you ever felt the same? Chances are that if you have traveled to Italy and have found yourself in front of the canned tomato aisle, you were overwhelmed as well.
So read on and let me help to demystify the different types of canned tomatoes in Italy including what each is, what it’s best for and what recipes to use with each. If there is an American equivalent, I will share that as well (although many of these types of canned tomatoes can only be found in Italy).
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Types Of Canned Tomatoes In Italy Quick Guide
| Type of Canned Tomato | What Is It | American Equivalent | Used For |
| Pelati | Whole tomatoes (usually San Marzano variety) that have been peeled and canned whole with their juices | Whole peeled tomatoes | Many classic Italian recipes including tomato sauce, chicken cacciatore and aglione |
| Pelati di Datterino | Whole cherry tomatoes that have been peeled and canned whole with their juices | Whole peeled cherry tomatoes | Many classic Italian recipes including tomato sauce, chicken cacciatore and aglione |
| Polpa di Pomodoro | Canned tomatoes that have been peeled and crushed into a semi-smooth pulp with the seeds and tomato flesh. | Crushed canned tomatoes | Soups such as Italian lentil soup |
| Polpa di Pomodoro in Pezzi | Canned tomatoes that have been peeled and chopped with the seeds and tomato flesh. | Diced tomatoes “Petite Cut” | Soups and stews |
| Polpa di Pomodoro in Gran Cubetti | Canned tomatoes that have been peeled and chopped into larger pieces with the seeds and tomato flesh. | Diced tomatoes | Soups and stews |
| Polpa di Pomodoro Finissima | Canned tomatoes that have been peeled and crushed into a smooth pulp with the seeds and tomato flesh. | N/A | Soups and stews |
| Passata di Pomodoro | Smooth tomato puree made by removing the skins of the tomatoes and passing them through a food mill to remove any seeds or fibrous parts of the tomato. | Tomato Sauce is similar in texture but is often made with added flavors such as garlic and herbs (not traditional in Italy) | Authentic Italian pizza sauce |
| Passata di Pomodoro Extrafine | Extra smooth tomato puree made by removing the skins of the tomatoes and passing them through a food mill to remove any seeds or fibrous parts of the tomato. | N/A | Pappa al pomodoro |
| Passata di Pomodoro Rustica | More fibrous and rustic tomato puree made by removing the skins of the tomatoes and passing them through a food mill to remove seeds and most fibrous parts of the tomato. | N/A | Pasta sauces, soups and stews or quick pasta sauce |
| Concentrato di Pomodoro (Semplice) | tomato concentrate made by straining out the seeds and skins and cooking the remains to obtain a rich and thick tomato mixture similar in consistency to a paste. | Tomato paste | Pasta sauces, soups and stews |
| Concentrato di Pomodoro Doppio | Extra thick tomato concentrate or tomato paste made by straining out the seeds and skins and cooking the remains to obtain a rich and thick tomato mixture similar in consistency to a paste | Double concentrate tomato paste | Pasta sauces, soups and stews |
| Concentrato di Pomodoro Triplo | Triple thick and extra rich tomato concentrate or tomato paste made by straining out the seeds and skins and cooking the remains to obtain a rich and thick tomato mixture similar in consistency to a paste | Triple concentrate tomato paste | Pasta sauces, soups and stews |
| Salsa di Pomodoro Pronta | A type of ready to use canned tomato sauce made from tomatoes that have been peeled, seeded, pureed and lightly cooked with other Italian ingredients such as onion, carrots, celery and herbs | Ready to use tomato sauce (pasta sauce) or sometimes called “marinara” | Ready to add to pasta, rice and simplify recipes such as fagioli all’uccelletto. |
| Salsa di Pomodoro Pronta con Ciliegino | A type of ready to use canned tomato sauce made from cherry tomatoes that have been peeled, seeded, pureed and lightly cooked with other Italian ingredients such as onion, carrots, celery and herbs | Ready to use tomato sauce (pasta sauce) made with plum tomatoes | Ready to add to pasta, rice and simplify recipes |
| Salsa di Pomodoro Pronta con Peperoncino | A type of ready to use canned tomato sauce made from tomatoes that have been peeled, seeded, pureed and lightly cooked with other Italian ingredients such as onion, carrots, celery and spicy red pepper flakes | Spicy ready to use spaghetti sauce sometimes called Arrabbiata sauce | Ready to add to pasta, rice and simplify recipes |
| Salsa di Pomodoro Pronta con Basilico | A type of ready to use canned tomato sauce made from tomatoes that have been peeled, seeded, pureed and lightly cooked with other Italian ingredients such as onion, carrots, celery and basil | Tomato and basil ready to use spaghetti sauce | Ready to add to pasta, rice and simplify recipes |
| Salsa di Pomodoro Pronta Gialla | A type of ready to use canned tomato sauce made from yellow tomatoes that have been peeled, seeded, pureed and lightly cooked with other Italian ingredients such as onion, carrots, celery and herbs | Ready to use tomato sauce for pasta made with yellow tomatoes | Ready to add to pasta, rice and simplify recipes |
Types Of Canned Tomatoes In Italy We Don’t Have
Each type of canned tomato, one of the most famous and important ingredients in Italy, is made for a specific cooking technique or recipe, ultimately affecting the flavor and texture of what you are making.
Pelati
Pelati is Italy’s most widely used variety of canned tomatoes that you can expect to find in many classic Italian dinner recipes. Pelati, known as whole peeled canned tomatoes in English, are exactly that: whole tomatoes (usually San Marzano variety) that have been peeled and canned whole with their juices.
How To Use Them: Use pelati in soups, stews, pasta sauces, tomato sauce, chicken cacciatore and aglione sauce.
Pelati di Datterino
Pelati di datterino are whole peeled cherry tomatoes made from the datterino or ciliegino tomato variety. You may see it either yellow (giallo) or red (ciliegino). It can be used interchangeably with the classic San Marzano pelati. In America, you may see this variety labeled as whole peeled cherry or plum tomatoes.
Polpa di Pomodoro
Polpa di Pomodoro is a type of canned tomato in Italy made from fresh tomatoes that have been peeled and crushed into a semi-smooth pulp with the seeds and tomato flesh. It’s usually made from whole San Marzano tomatoes but there are some varieties made from other varieties such as the small datterino and ciliegino tomatoes. Within this category of Italian canned tomatoes, there are several types defined by how crushed the tomatoes are.
How To Use It: In soup recipes such as Italian lentil soup and fagioli all’uccelletto.
Polpa di Pomodoro in Pezzi
Polpa di pomodoro in pezzi is the American equivalent of diced tomatoes “petite cut”. The skins of the tomatoes have been removed and the interior or pulp has been diced into small pieces with their juices.
Polpa di Pomodoro Gran Cubetti
Polpa di pomodoro gran cubetti is the same as in pezzi but the tomato pieces are slightly larger. These two varieties of canned Italian tomatoes are interchangeable and are often very similar (one brand might be slightly larger, others slightly smaller).
Polpa di Pomodoro Finissima
Polpa di pomodoro finissima is a chunky style canned tomato falling somewhere between a passata di pomodoro (see below) and a polpa di pomodoro. The name finissima indicates that it’s a very fine pulp created by crushing the tomatoes well to create a homogeneous slightly chunky tomato puree. The American equivalent is crushed tomatoes.
Passata di Pomodoro
Passata di pomodoro is a smooth tomato sauce made by removing the skins of the tomatoes and passing them through a food mill to remove any seeds or fibrous parts of the tomato, ultimately creating a silky smooth tomato puree.
Tomato Sauce in America is similar in texture but is often made with added flavors such as garlic and herbs (not traditional in Italy). There is no real equivalent of passata di pomodoro. The best next thing is to strained whole peeled canned tomatoes of their juices and run them through a food mill on the finest sieve. This will give you the most similar equivalent to Italy’s passata di pomodoro.
How To Use It: Use passata di pomodoro in any soup, stew or pasta sauce recipe. It’s also used to make authentic Italian pizza sauce and pappa al pomodoro.
Passata di Pomodoro Extrafine
Passata di pomodoro extrafine is a superfine tomato sauce without seeds, skin and tough fibers that has been strained finely, resulting in the silkiest of all types of canned tomatoes in Italy.
Passata di Pomodoro Rustica
Passata di pomodoro rustico indicates that the seeds and skins have been removed from the tomato puree but it’s not as fine as a regular passata di pomodoro.
Concentrato di Pomodoro (Semplice)
Concentrato di pomodoro semplice is tomato concentrate or tomato paste made by straining out the seeds and skins and cooking the remains to obtain a rich and thick tomato mixture similar in consistency to a paste.
The american equivalent to concentrato di pomodoro is tomato paste.
How To Use It: Concentrato di pomodoro can be used in any strength to add flavor to stews, pasta sauces or soups. It’s quite flavorful so you only need a tablespoon or two. Be sure to saute it over direct heat with soffritto or olive oil before proceeding with your recipe to cook out any aluminum flavor that might be detected straight out of the can or tube.
Concentrato di Pomodoro Doppio
Concentrato di pomodoro doppio is even thicker and richer than the semplice version. It’s more potent and usually comes in a tube instead of a can.
Tip: Keep unused tomato paste in the refrigerator after opening to prevent spoiling.
Concentrato di Pomodoro Triplo
Concentrato di pomodoro triplo is even thicker and richer than the doppio version although it can be used interchangeably.
Salsa di Pomodoro Pronta
Salsa di pomodoro pronta is a type of canned tomato in Italy made from tomatoes that have been peeled, seeded, strained and lightly cooked with other Italian ingredients to make a light ready-to-use tomato sauce to use in recipes or to dress pasta with. It’s usually cooked with celery, carrots, onions, herbs, salt and sometimes olive oil. Many Italians like to use these varieties in recipes to add extra flavor without the added complication and to save time.
In America, it might be called “marinara” or sold as a ready to consume pasta sauce with several variations such as tomato and basil or spicy tomato sauce.
How To Use It: Use it in recipes to save time and add flavor such as Italian green beans and fagioli all’uccelletto.
Salsa di Pomodoro Pronta con Ciliegino
Salsa di pomodoro pronta con ciliegino is made with a small, sweet variety of tomatoes resulting in a slightly sweeter version of the classic recipe.
Salsa di Pomodoro Pronta con Peperoncino
Salsa di pomodoro pronta con peperoncino is made with red pepper flakes, giving an extra kick to any recipe.
Salsa di Pomodoro Pronta con Basilico
Salsa di pomodoro pronta con basilico is made with fresh basil (as well as carrot, celery, and onion).
How To Use It: It can be cooked briefly in a pan with garlic and olive oil to make a quick tomato sauce. In the time it takes to cook your pasta al dente, the sauce is ready as well.
Salsa di Pomodoro Pronta Gialla
Salsa di pomodoro pronta gialla is made with a variety of yellow tomato called ciliegino or datterino giallo. Just like the other ready to use tomato sauces, this one can be used to make pasta, rice salad or simplify other recipes calling for tomato sauce.
Best Brands Of Canned Tomatoes In Italy
There are so many different varieties of canned tomatoes in Italy and you can be sure every family has their favorite. Many families make their choice based on price while others are die hard fans of the most beloved brands (which are my Italian family’s favorite as well):
- Mutti
- Agromonte
- Cirio
- Petti
Many people ask me if you can really taste the difference. In my experience of cooking with various types of canned tomatoes for over a decade, I have definitely noticed a difference. At the end of the day, you get what you pay for. If you are adding it to a soup that has a ton of other ingredients it might not make a difference but if tomato is the star of the show such as in a tomato sauce, then you should absolutely use the best possible types and brands of canned tomatoes in Italy.
How Italian Canned Tomatoes Are Packaged
Packaging of canned tomatoes in Italy is a whole world in itself. You will find Italian canned tomatoes packed in:
- cans
- glass (bottles and small jars)
- tubes
- tetra pak
And you can be sure you will find whatever size you want from small mono-use cans to enormous, industrial size cans of pelati!
Types Of Canned Tomatoes In Italy We Don’t Have
Although Italy has a seemingly endless variety of Italian canned tomatoes, there are several American types that Italy does not stock and use such as:
- canned tomatoes with chilis
- fire roasted canned tomatoes
- canned tomatoes “Italian style”
- stewed canned tomatoes with spices
