Homemade Diced Tomatoes

There is a lot of talk about BPA in canned goods.  BPA is used in many products.  Canned goods are a concern because BPA is used in the linings of canned goods.  Why should you avoid BPA?  You can read all about that here.  Eden Foods makes BPA free cans for their beans, but they don’t have canned tomatoes.  According to the website, How Stuff Works, most organic brands of canned tomatoes do still use BPA in their liners.  The article is very interesting because they actually do rate brands. You may be surprised at the ratings.  The good news is, it’s so easy to make your own diced tomatoes!  It literally take just a few minutes.  These homemade diced tomatoes would be perfect in my Crock Pot Tomato Sauce or my Sweet Potato Chili.

Homemade Diced Tomatoes - My Whole Food Life

These diced tomatoes can also be made in a larger batch and frozen.

Homemade Diced Tomatoes

Prep Time 5 min Cook Time 5 min Serves 2 cups diced tomatoes     adjust servings

Say goodbye to canned tomatoes!


  • 6 vine ripened tomatoes (you can use more if you like, I just had 6 on hand)
  • 1/2 tsp sea salt


  1. Wash and core the tomatoes.
  2. Bring a large saucepan to a boil.
  3. Drop the tomatoes in the water. Leave them there for 1 minute, then drain the water, and throw them in a ice water bath to cool them down. About 1 minute.
  4. Once the tomatoes are cooled, you can easily peel the skins off.
  5. After the skins are peeled, dice the tomatoes.
  6. Put the diced tomatoes back in the sauce pan with the salt and any other seasonings you may want to add. Let them simmer for about 5 minutes.
  7. Remove and store. I stored mine in a glass mason jar in the fridge. You can freeze them as well. Just make sure you use a freezer safe container.
  8. This recipe make about 2 cups diced tomatoes. That is equal to a 15oz can of diced tomatoes.


Recipe Notes

You can see the step by step photos below this recipe.

How to make Diced Tomatoes


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32 thoughts to “Homemade Diced Tomatoes”

  1. Can you please let me know what containers are good for freezing? I would like to make these in larger batches. Thanks
    1. You can buy freezer safe glass containers at World Market. I think Amazon has them as well. These mason jars that are pictured are not freezer safe. You can also find some BPA freeplastic containers as well.
      1. I have frozen tomato sauce in jars (and chicken stock, cooked beans, etc.) for many months. The trick is to use jars that go straight up and down and don't have large "shoulders." Best to use the white plastic caps that Ball makes for storage jars rather than the 2-part canning lids and bands (they can expand as they freeze).
    1. They need to be refrigerated. They will keep a couple weeks in the fridge, but you can also freeze them for up to 6 months.
    1. I have heard the skins get tough if you don't peel them. If you plan to use the tomatoes in a blended dish, then it's probably fine to keep them on?
      1. They can make anything you make with them a little bitter, I've heard. I have made sauce with the skins on and they get stuck in your teeth, so it's a little annoying. You can cut the tomatoes up and then the skin bits are smaller and less annoying. :)
    1. Tomatoes are high acidic. You need water bath for proper canning. Pressure cooking canning is for non-acidic foods like meat and vegetables. (Tomatoes are classified as a fruit, NOT vegetable like you'd think. Just incase you didn't know.)
  2. FYI, you can beautifully preserve in a water bath. I use the pint size rather than the quart. Actually, I am doing this right now. I add green peppers, onion and basil to mine and it works just great. Ask your produce guy/gal to sell you ripe or somewhat bruised tomatoes... mine drops the price significantly for me (.50 cents per lb.) b/c he does not feel they will sell with the "pretty" ones. Good luck!
  3. Splendid recipe! Look and taste good. I used a dozen tomatoes, though why do they get soggy once they are out of the pan? I followed the recipe just like it says. I would recommend them anyways. Does the sauce need to cool down before putting it in the jars? And can I use other types of tomatoes?
    1. So glad you liked the recipe! They will be soft since they are cooked. I use this recipe in homemade soups and sauces.

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