Whole peeled tomatoes

Description

Whole peeled tomatoes are a preserved food product obtained from ripe Solanum lycopersicum tomatoes (family Solanaceae) that are blanched, peeled, and packed whole in tomato juice. They retain their elongated shape, soft yet firm flesh, and characteristic bright red color. They are a staple of traditional and industrial tomato processing.

Indicative nutritional values per 100 g

• Energy: 20–30 kcal

• Water: ≈90%

• Carbohydrates: 3–5 g

  • Sugars: 2.5–4 g

• Protein: 1–1.2 g

• Total fat: 0.1–0.3 g

  • SFA (saturated fatty acids; excessive intake may have adverse effects): traces

  • MUFA (monounsaturated fats; generally associated with cardiovascular benefits): traces

  • PUFA (polyunsaturated fats; important for cellular functions): traces

• Dietary fiber: 1–1.5 g

• Vitamin C: 8–15 mg

• Vitamin A (β-carotene): 100–200 µg

• Potassium: 200–250 mg

Values vary according to tomato variety, processing, and maturity stage.

Key constituents

• Carotenoids: especially lycopene, β-carotene

• Vitamins: vitamin C, provitamin A, small amounts of B vitamins

• Minerals: potassium, magnesium, phosphorus

• Phenolic compounds: chlorogenic acid, rutin, quercetin derivatives

• Pectins and dietary fibers

• Natural sugars: glucose and fructose

• Organic acids: citric and malic acids

Production process

• Selection of varieties with high dry matter and firm flesh

• Harvesting at optimal ripeness

• Washing and sorting to remove defective fruit and impurities

• Blanching to loosen the skin

• Mechanical or manual peeling

• Filling containers with whole tomatoes and tomato juice

• Sealing in cans or glass jars

• Heat treatment (pasteurization or sterilization) to ensure microbiological safety

• Cooling and storage

Physical properties

• Shape: whole, typically elongated or oval

• Color: uniform bright red

• Texture: soft but not overly watery

• pH: 4.2–4.4

• Drained weight: varies according to commercial standards

Sensory and technological properties

• Flavor: sweet-acidic, rich, typical of ripe tomatoes

• Aroma: fruity, intense

• Texture: firm pulp, thick juice

• Technological behavior:

  • excellent performance in slow-cooked sauces

  • maintains structure without excessive breakdown

  • high ability to bind flavors and water

  • ideal for reductions, ragù, and traditional Italian sauces

Food applications

• Traditional tomato sauces

• Ragù and slow-cooked preparations

• Soups, stews, casseroles

• Pizza and focaccia bases

• Professional kitchens for long-simmering recipes

Nutrition & health

• High lycopene content with antioxidant properties

• Low-calorie, suitable for weight-control diets

• Potassium supports blood pressure balance

• Pectin-rich fibers support healthy digestion

• Heat processing increases lycopene bioavailability

Portion note

Typical serving: 100–125 g (≈ half of a standard can).

Allergens and intolerances

• Free from major EU-listed allergens

• Belongs to Solanaceae—may cause reactions in sensitive individuals

• May be problematic for people with histamine intolerance

Storage and shelf-life

• Shelf-life (unopened): 24–36 months

• Once opened: refrigerate and consume within 2–3 days

• Avoid storing in opened metal cans; transfer to glass

• Store in a cool, dry place away from direct light

Safety and regulatory aspects

• Must comply with EU standards for preserved vegetables

• Pesticide residues must remain below MRL (Maximum Residue Levels)

• Processing must follow GMP and HACCP requirements

• Packaging materials must be compliant with food-contact regulation

• Heat treatments must guarantee microbiological stability

Labelling

• Name: “Whole peeled tomatoes”

• Ingredients: tomatoes, tomato juice (possibly acidity regulator)

• Net weight and drained weight

• Country of origin

• Lot identification

• Best-before date

Troubleshooting

• Tomatoes too firm → early harvesting or unsuitable variety

• Excessive acidity → insufficient ripeness

• Watery juice → low dry matter content or inadequate concentration

• Metallic taste → prolonged contact with opened metal can

• Mold after opening → poor refrigeration or extended storage after opening

Sustainability and supply chain

• Use of integrated agriculture reduces environmental impact

• Seasonal processing optimizes yields and reduces waste

• Steel and glass packaging have high recyclability

• Tomato by-products can be valorized (compost, extracts, seed oil)

• Precision irrigation helps reduce water consumption

Main INCI functions (cosmetics)

Derivatives of tomato used in cosmetic formulations:

• Antioxidant (lycopene-rich extracts)

• Skin-conditioning agent

• Protective agent against oxidative stress

• Soothing agent

• Refreshing agent

Conclusion

Whole peeled tomatoes are a versatile, nutritious, and culturally important product in food processing. Their balanced sweetness, acidity, and robust texture make them ideal for a wide range of culinary applications. The production process enhances flavor concentration and lycopene availability, and the product offers interesting uses even in cosmetic formulation.

Mini-glossary

• SFA – Saturated fatty acids; should be limited for cardiovascular health

• MUFA – Monounsaturated fatty acids; generally beneficial for lipid profile

• PUFA – Polyunsaturated fatty acids; essential for cellular and anti-inflammatory processes

• GMP – Good Manufacturing Practices (hygienic and quality standards)

• HACCP – Hazard Analysis and Critical Control Points (food safety system)

• BOD/COD – Biochemical/Chemical Oxygen Demand; indicators of organic load in wastewater analysis

Studies

The tomato is rich in vitamins A and C and lycopene , the pigment that turns it red and is being studied for the prevention of many types of cancer, as it has antioxidant properties.

It is referred to by many studies as a prevention for prostate cancer (1).

Tomato varieties are many, including: Solanum arcanum, Solanum cheesmaniae, Solanum chilense, Solanum chmielewskii, Solanum corneliomuelleri, Solanum galapagense, Solanum habrochaites, Solanum huaylasense, Solanum neorickii, Solanum pennelli, Solanum perivianum, Solanum pimpinellifolium.

Carotenoid content in tomato

GMO tomatoes. Tomatoes have also been genetically modified, but European legislation requires that the term GMO be indicated on the label. There is no distinction in the USA. In terms of the components contained in the transgenic tomato Calcium and Magnesium are more abundant than the natural tomato.

Tomato studies

Health Benefits

Tomatoes have been associated with various health benefits, including the prevention of chronic diseases such as cancer, cardiovascular, and neurodegenerative diseases. The presence of antioxidants like lycopene plays a key role in these benefits.

Tomatoes have been associated with various health benefits, including the prevention of chronic diseases such as cancer, cardiovascular and neurodegenerative diseases. The presence of antioxidants such as lycopene plays a key role in these benefits.

Tomatoes are rich in vitamins A and C and lycopene, the pigment that produces the characteristic red coloring and is being studied for the prevention of many types of cancer, as it has antioxidant properties and plays a protective role for cardiovascular disease (1).

It is indicated by many studies as a prevention for prostate cancer (2), inhibits serum lipid peroxide production by improving the lipid profile (3)