What Makes Great Canned Whole Peeled Tomatoes?

High quality Canned Whole Tomatoes are red, juicy, and intact. The juice has some viscosity and there should be no more than a minimal amount of seeds or pieces of skin.

The aroma and flavor profiles lead with tomato, a cooked character is expected. There maybe fruity notes and a tomato leaf note. Basil and bay leaf are optional notes but will be very low. No metallic off note is present.

The taste profile leads with moderate sour and is followed closely with sweet. Lower salt follows and very low bitter or umami may be present.

The tomato pulp is mostly tender to soft. There may be some firmer parts to the tomato pulp but there should not be mushy parts. The core (including the stem cap) will be firmer than the pulp but it shouldn’t be hard. Some seeds are expected and these should not be too firm. Pieces of skin should not be chewy and their presence should be minimal. The tomatoes are easy to cut and do not become mushy or fibrous when cut.

There is low astringency and any fibrousness should be very low.

Tasting terms

  • aroma

    The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.

  • sour

    One of the basic tastes; often considered sharp, tart and acidic. Example: Lemon juice, vinegar and fermented foods often have a strong sour component.

  • sweet

    One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.

  • texture

    A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. Example: Glazed popcorn will have a crunch texture. The texture of milk chocolate should be creamy and smooth.