Unpeeled diced tomatoes
(From whole ripe tomatoes – Solanum lycopersicum, family Solanaceae)
Description
Unpeeled diced tomatoes are fresh, ripe tomatoes cut into uniform cubes while keeping the skin intact.
The product may be packed in tomato juice, in tomato purée, or in its own juices, and is used in industrial, foodservice, and retail applications as a ready-to-use vegetable ingredient.
Keeping the peel provides:
higher firmness and better cube integrity during cooking,
increased fibre content,
a more rustic texture and richer flavour profile.
They are common in sauces, stews, soups, ready meals, and canned products.
Indicative nutritional values per 100 g
(unpeeled diced tomatoes, canned or fresh, drained)
Energy: 20–30 kcal
Carbohydrates: 3–5 g
Fibre: 1–2 g
Protein: 0.8–1.2 g
Lipids: 0.1–0.5 g
SFA (first occurrence – saturated fatty acids): ~0.03 g (excess dietary SFA is associated with increased cardiovascular risk, though tomatoes provide negligible quantities)
MUFA: traces
PUFA: traces
TFA: not naturally present
Vitamins: vitamin C, vitamin A (as carotenoids), folate
Minerals: potassium, magnesium, small amounts of calcium and phosphorus
Bioactives: lycopene, beta-carotene, phenolic acids
Values vary depending on ripeness and whether the product is canned or fresh.
Key constituents
Water (≈90–94%)
Carotenoids: lycopene (major), β-carotene
Vitamin C
Phenolic compounds (chlorogenic acid, caffeic acid)
Organic acids: citric acid, malic acid
Dietary fibre: cellulose, hemicellulose, pectin (higher due to peel retention)
Minerals: K, Mg, Ca
Production process
Raw material selection
Washing & sorting
Cutting / dicing
Optional heat treatment
Filling
Thermal processing
Packaging
All steps under GMP/HACCP requirements.
Physical properties
Appearance: uniform cubes with intact peel.
Colour: bright red; may range from deep red to scarlet.
Texture: firmer than peeled tomatoes; peel improves structural integrity.
Moisture: very high; cubes release juice upon heating.
Sensory and technological properties
Flavour: ripe tomato flavour, slight natural acidity, fresh and aromatic.
Aroma: characteristic tomato scent, mildly vegetal.
Technological behaviour:
retains shape better during simmering or baking;
peel provides better firmness but may give a rustic texture;
contributes colour, flavour, and moisture to dishes;
stable in canned and shelf-stable formats.
Food applications
Sauces: tomato sauces, pasta sauces, arrabbiata, ragù base.
Soups & stews: minestrone, vegetable soups, chili, curries.
Ready meals: lasagne, baked pasta, rice dishes, frozen meals.
Canned goods: canned vegetable mixes, pizza toppings, stew bases.
Foodservice: sautéed bases, Mediterranean dishes, rustic recipes.
Nutrition & health
Low in calories and fat.
Provides vitamin C, potassium, folate, and dietary fibre.
Rich in lycopene, a carotenoid of interest in nutrition science, especially when consumed as part of a varied diet.
Peel increases fibre content and antioxidant compounds.
Generally well tolerated; low FODMAP in moderate portions.
Portion note
Typical serving: 80–100 g as part of a cooked dish.
In industrial products: usage typically 15–40% of total formulation depending on recipe.
Allergens & intolerances
Tomatoes are not major allergens, but can trigger reactions in:
individuals with nightshade (Solanaceae) sensitivities,
people with oral allergy syndrome (birch-pollen cross-reactivity).
Product may contain added allergens only if included in the recipe (e.g., spices in compound canned foods).
Storage & shelf-life
Canned products:
Fresh-cut in MAP:
Frozen diced tomatoes:
Store away from heat and direct light.
Safety & regulatory
Must comply with limits for:
Additives permitted in some products include citric acid, calcium chloride (firming agent), ascorbic acid.
Production under GMP/HACCP, with full traceability.
Labeling
May appear as:
“unpeeled diced tomatoes”
“diced tomatoes with peel”
“diced tomatoes in juice / in purée”
Ingredients to declare: tomatoes, tomato juice/purée, salt (if added), acidity regulators, firming agents, herbs/spices (in compound products).
Troubleshooting
Sustainability & supply chain
Tomatoes require significant water; sustainability depends on irrigation management.
Waste streams (peels, seeds, trims) can be valorised into paste, fibre, lycopene extracts.
Processing plants must manage washing-water effluents, monitored via BOD/COD.
Local sourcing reduces transport emissions and improves freshness.
Main INCI functions (cosmetics)
(as “Solanum Lycopersicum Fruit Extract”)
Used primarily in botanical skincare and antioxidant formulations.
Conclusion
Unpeeled diced tomatoes are a versatile, flavourful, nutrient-rich ingredient that provides structure, colour, and freshness to a wide range of food applications.
Keeping the peel improves texture, fibre content, and heat stability, making them ideal for sauces, stews, ready meals, and canned products.
When processed under GMP/HACCP, they represent a safe, stable and high-quality ingredient for both industry and household use.
Mini-glossary
SFA – Saturated fatty acids: dietary fats to moderate; tomatoes contain only negligible amounts.
MUFA – Monounsaturated fatty acids: traces in tomatoes.
PUFA – Polyunsaturated fatty acids: traces in tomatoes.
TFA – Trans fatty acids: not naturally present.
GMP/HACCP – Systems ensuring hygiene, safety and quality in food production.
BOD/COD – Indicators of organic and chemical load in wastewater.
Lycopene – Tomato carotenoid responsible for red colour and antioxidant properties.
Syneresis – Separation of liquid from cut or processed foods.
Studies
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)
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.
References____________________________________________________________________
(1) Przybylska S, Tokarczyk G. Lycopene in the Prevention of Cardiovascular Diseases. Int J Mol Sci. 2022 Feb 10;23(4):1957. doi: 10.3390/ijms23041957. PMID: 35216071; PMCID: PMC8880080.
Abstract. Cardiovascular diseases (CVDs) are the leading cause of human mortality worldwide. Oxidative stress and inflammation are pathophysiological processes involved in the development of CVD. That is why bioactive food ingredients, including lycopene, are so important in their prevention, which seems to be a compound increasingly promoted in the diet of people with cardiovascular problems. Lycopene present in tomatoes and tomato products is responsible not only for their red color but also for health-promoting properties. It is characterized by a high antioxidant potential, the highest among carotenoid pigments. Mainly for this reason, epidemiological studies show a number of favorable properties between the consumption of lycopene in the diet and a reduced risk of cardiovascular disease. While there is also some controversy in research into its protective effects on the cardiovascular system, growing evidence supports its beneficial role for the heart, endothelium, blood vessels, and health. The mechanisms of action of lycopene are now being discovered and may explain some of the contradictions observed in the literature. This review aims to present the current knowledge in recent years on the preventive role of lycopene cardiovascular disorders.
(2) Salem S, Salahi M, Mohseni M, Ahmadi H, Mehrsai A, Jahani Y, Pourmand G. Major dietary factors and prostate cancer risk: a prospective multicenter case-control study. Nutr Cancer. 2011;63(1):21-7. doi: 10.1080/01635581.2010.516875.
Abstract. The association between diet and prostate cancer (PC) risk, although suggestive, still remains largely elusive particularly in the Asian population. This study sought to further evaluate the possible effects of different dietary factors on risk of PC in Iran. Using data from a prospective hospital-based multicenter case-control study, dietary intakes of red meat, fat, garlic, and tomato/tomato products, as well as thorough demographic and medical characteristics, were determined in 194 cases with the newly diagnosed, clinicopathologically confirmed PC and 317 controls, without any malignant disease, admitted to the same network of hospitals. Odds ratios (ORs) and corresponding 95% confidence intervals (CIs) were obtained after adjustment for major potential confounders, including age, body mass index, smoking, alcohol, education, occupation, family history of PC, and total dietary calories. Comparing the highest with the lowest tertile, a significant trend of increasing risk with more frequent consumption was found for dietary fat (OR: 1.79, 95% CI: 1.71-4.51), whereas inverse association was observed for tomato/tomato products (OR: 0.33, 95% CI: 0.16-0.65). A nonsignificant increase in PC risk was revealed for dietary red meat (OR: 1.69, 95% CI: 0.93-3.06). For garlic consumption, a borderline reduction in risk was observed (OR: 0.58, 95% CI: 0.32-1.01; P = 0.05). In conclusion, our study supports the hypothesis that total fat may increase PC risk and tomatoes/tomato products and garlic may protect patients against PC.
(3) Effect of 12-Week Daily Intake of the High-Lycopene Tomato (Solanum Lycopersicum), A Variety Named "PR-7", on Lipid Metabolism: A Randomized, Double-Blind, Placebo-Controlled, Parallel-Group Study. Nishimura M, Tominaga N, Ishikawa-Takano Y, Maeda-Yamamoto M, Nishihira J. Nutrients. 2019 May 25;11(5). pii: E1177. doi: 10.3390/nu11051177.
Abstract. Tomato (Solanum lycopersicum) is a rich source of lycopene, a carotenoid that confers various positive biological effects such as improved lipid metabolism. Here, we conducted a randomized, double-blind, placebo-controlled, parallel-group comparative study to investigate the effects of regular and continuous intake of a new high-lycopene tomato, a variety named PR-7, for 12 weeks, based on 74 healthy Japanese subjects with low-density lipoprotein cholesterol (LDL-C) levels ≥120 to <160 mg/dL. The subjects were randomly assigned to either the high-lycopene tomato or placebo (lycopene-free tomato) group. Each subject in the high-lycopene group ingested 50 g of semidried PR-7 (lycopene, 22.0-27.8 mg/day) each day for 12 weeks, while subjects in the placebo group ingested placebo semidried tomato. Medical interviews were conducted, vital signs were monitored, body composition was determined, and blood and saliva samples were taken at weeks 0 (baseline), 4, 8, and 12. The primary outcome assessed was LDL-C. The intake of high-lycopene tomato increased lycopene levels in this group compared to levels in the placebo group (p < 0.001). In addition, high-lycopene tomato intake improved LDL-C (p = 0.027). The intake of high-lycopene tomato, PR-7, reduced LDL-C and was confirmed to be safe.
Unpeeled diced tomatoes 
