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
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:
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)
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.
(4) Salehi B, Sharifi-Rad R, Sharopov F, Namiesnik J, Roointan A, Kamle M, Kumar P, Martins N, Sharifi-Rad J. Beneficial effects and potential risks of tomato consumption for human health: An overview. Nutrition. 2019 Jun;62:201-208. doi: 10.1016/j.nut.2019.01.012. Epub 2019 Jan 25. PMID: 30925445.
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.
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.
Whole peeled tomatoes 
