You’re making a tomato sauce, should you use canned diced tomatoes or canned whole tomatoes?
Besides the obvious, what’s the difference?
Answer: Calcium Chloride (CaCl2)
What is calcium chloride?
It’s a type of salt, a mineral additive. And it’s used as a firming agent in canned vegetables.
When tomatoes are peeled, diced, and stored in tomato juice, there is nothing stopping them from turning to mush – there’s no structure. To help diced tomatoes stay firm, calcium chloride is added. Which means when you cook with them, they’ll remain chunky.
Canned whole tomatoes, on the other hand, still have their structure so there’s no need for calcium chloride (however, you will find some brands of whole tomatoes with calcium chloride added).
Canned Diced Tomatoes vs Canned Whole Tomatoes, what does this mean for you and your sauce?
If you want your sauce to have chunks of tomatoes, use canned diced tomatoes. If you want a smoother sauce, where the tomatoes melt into the sauce, use canned whole tomatoes.
Recipes with Canned Diced Tomatoes
Penne Alla Vodka – the Kitchn
Recipes with Canned Whole Tomatoes