Canned tomatoes are a pantry staple in kitchens around the world. Whether you’re making a hearty stew, a rich Bolognese sauce, or a quick weeknight soup, their convenience, consistent flavor, and long shelf life make them a go-to ingredient. But one question often arises during meal prep: Are you supposed to drain canned tomatoes? The answer isn’t as straightforward as a simple “yes” or “no”—it depends on what you’re cooking, your flavor goals, and your texture preferences.
In this comprehensive guide, we’ll dive into the nuances of working with canned tomatoes, when to drain them, when to keep the liquid, and how to make the most of this versatile ingredient in your cooking.
Understanding Canned Tomatoes and Their Packing Liquid
Before addressing whether or not to drain canned tomatoes, it’s essential to understand what’s actually in the can.
Most canned tomatoes—whether diced, crushed, whole, or pureed—are packed in a liquid medium. This liquid varies based on the type of tomato product:
- Tomato juice or tomato puree: Many diced and crushed tomatoes are packed in a blend of tomato juice and natural tomato puree.
- Tomato water: Whole peeled tomatoes may include some liquid from the tomatoes themselves, which separates during the canning process.
- Added seasonings and citric acid: Some brands include salt, citric acid, calcium chloride (to maintain firmness), and even basil for seasoning.
Contrary to what some might assume, this liquid is not just filler. It’s a concentrated source of flavor and acidity from the tomatoes and plays a key role in recipes.
What Is the Liquid in Canned Tomatoes Made Of?
The liquid in canned tomatoes is typically a mixture of natural tomato juices released during processing and often includes small amounts of:
- Water
- Natural tomato solids
- Salt (in seasoned varieties)
- Citric acid (used to adjust pH and ensure safe canning)
- Calcium chloride (a firming agent)
This mix enhances umami flavor and depth, and discarding it without reason can result in a loss of richness in your final dish.
Types of Canned Tomatoes and Their Liquids
Not all canned tomatoes are the same. The form of tomato and how it’s processed affect both the liquid volume and its utility.
| Type of Canned Tomato | Liquid Characteristics | Common Uses |
|---|---|---|
| Diced Tomatoes | Packed in tomato juice; moderate liquid volume | Chili, casseroles, salsas |
| Crushed Tomatoes | Softer texture with more liquid paste-like consistency | Pasta sauces, soups |
| Whole Peeled Tomatoes | Liquid separates; often tomato water and juice | Homemade sauce, stews |
| Tomato Puree & Paste | Thick, concentrated; sometimes no added liquid | Base sauces, flavor enhancer |
| Fire-Roasted Tomatoes | Slightly higher acidity; smoky flavor in liquid | Salsas, chili, Mexican dishes |
Knowing these differences helps you make informed decisions about draining—but it’s not always clear-cut.
When to Drain Canned Tomatoes
There are specific scenarios where draining canned tomatoes is not just acceptable—it’s recommended. Let’s explore those cases.
1. Recipes Where Texture Matters
Some dishes demand a thick, non-soupy consistency. If your recipe includes:
- Casseroles
- Baking dishes (like stuffed peppers)
- Pizza toppings
- Dips and spreads
you may want to drain excess liquid. Letting too much juice seep into the dish can make it watery and compromise texture.
For example, if you’re making homemade tomato-based salsa to serve with chips, excess liquid can make the salsa runny. Draining diced tomatoes or pressing them gently in a sieve helps achieve a chunkier, more appealing consistency.
Pro Tip: Use a Fine-Mesh Strainer
To drain canned tomatoes without losing precious tomato bits, pour them into a fine-mesh strainer over a bowl. Let the liquid drain for 2–3 minutes, and reserve it if needed.
2. Avoiding a Watery Sauce or Stew
While the liquid enhances flavor, too much can dilute your sauce and extend cooking time. If you’re using multiple cans of tomatoes in a recipe but want a thicker sauce—like for spaghetti or lasagna—draining one or more cans can help.
Important note: Draining excessively can reduce flavor. It’s better to simmer the sauce longer to reduce the liquid naturally than to discard it preemptively.
3. Controlling Sodium
Some canned tomatoes contain significant amounts of salt. If you’re cooking for someone on a low-sodium diet or you’re being mindful of your sodium intake, draining the liquid can remove up to 30% of the salt content.
Rinsing the tomatoes gently under cold water after draining can reduce sodium even further—though it may also wash away some flavor.
When NOT to Drain Canned Tomatoes
In the majority of cases, you should NOT drain canned tomatoes. The liquid is a valuable component of the dish, especially in recipes that rely on depth of flavor and moisture.
1. Making Tomato-Based Sauces from Scratch
When building a pasta sauce, curry base, or hearty tomato soup, the liquid from canned tomatoes contributes directly to the sauce’s body and taste. That tomato juice is already concentrated and seasoned—draining it means starting from a drier, less flavorful base.
By keeping the liquid, you reduce the need to add extra water or broth, which might dilute the tomato essence. These natural juices help emulsify fats, blend flavors, and thicken over time—making your sauce richer.
2. Slow-Cooked Dishes Like Stews and Chilis
In long-simmered recipes, the liquid from canned tomatoes is absorbed or reduced slowly over hours. Draining the cans removes this built-in moisture source, which can lead to the need to add more liquid later.
Moreover, this moisture helps break down tougher ingredients like beans and root vegetables more effectively.
3. Recipes with Tomato Liquid as a Flavor Base
Think of the liquid in canned tomatoes as “ready-made stock.” In many cuisines, this liquid is considered foundational. Italian cooks often refer to it as “liquid gold” when making ragù. Mexican recipes incorporate the juices into mole or enchilada sauce.
Discarding this can weaken flavor depth and require additional seasoning to compensate.
Example: Classic Marinara Sauce
In a simple marinara recipe, whole peeled canned tomatoes are crushed by hand or with a spoon, liquid included. This liquid forms the base of the sauce, integrating with garlic, olive oil, and herbs. Draining it would leave you with a thick, uneven mass that might burn or require added water—water that doesn’t carry the same acidic balance or savory depth.
The Art of Balancing Liquid in Tomato-Based Recipes
Rather than sticking to a rigid rule—“always drain” or “never drain”—smart cooks learn how to manage the liquid based on their goals.
1. Reserve the Liquid for Later Use
Instead of discarding the juice, strain it into a bowl while preparing your recipe. This gives you the best of both worlds: you can add it gradually to control consistency.
For instance, when making a risotto with diced tomatoes, drain the tomatoes to avoid excess water early in cooking. Then, reintroduce the liquid slowly as the rice absorbs broth—this adds tomato flavor without compromising texture.
2. Reduce the Sauce After Adding
If you’re unsure about liquid content, err on the side of caution and add the tomatoes with their juice. Then simmer uncovered for 10–20 minutes to reduce excess moisture and concentrate flavors.
This method preserves taste while giving you control over thickness.
3. Use the “Crush and Drain” Method
If you’re using whole peeled tomatoes and want a rustic, slightly chunky sauce but not too much liquid:
- Open the can and pour contents into a bowl.
- Crush the tomatoes with your hands or a potato masher.
- Let them sit for 5 minutes and gently press with a spoon to release some liquid.
- Transfer both solids and a portion of the liquid to your dish.
This allows fine-tuned control—ideal for sauces where consistency is everything.
Debunking Myths About Draining Canned Tomatoes
With so much conflicting advice online, myths have sprung up. Let’s clear the air.
Myth 1: “The Liquid Is Just Water”
False. The liquid is not water—it’s tomato juice and extracts. It contains umami compounds, natural sugars, acids, and flavor molecules that contribute directly to the taste of your dish.
Myth 2: “Draining Prevents Bitterness”
Unfounded. Bitterness in tomato dishes typically comes from overcooking garlic, using poor-quality olive oil, or burning tomato paste—not from the liquid in canned tomatoes.
In fact, draining out flavorful juice might make you compensate with more seasoning, increasing the risk of imbalance.
Myth 3: “All Canned Tomatoes Need Draining”
This is a sweeping generalization. While some recipes benefit from drained tomatoes, most traditional and professional recipes—from Bon Appétit to Smitten Kitchen—use canned tomatoes with their liquid.
Expert Insights: What Chefs Recommend
To settle the debate, let’s see what culinary professionals have to say.
Top U.S. Chefs on Canned Tomato Liquid
- Martha Stewart advocates against draining, especially for sauces. She notes, “I always use the liquid—it adds flavor and body.”
- Yotam Ottolenghi, known for his vibrant vegetable dishes, often includes the juice to enhance moisture and acidity contrast.
- Samin Nosrat, author of Salt, Fat, Acid, Heat, emphasizes that the liquid contributes to the “acid” component essential for balanced cooking.
What Do Italian Grandmothers Do?
Across Italy, home cooks use whole peeled canned tomatoes—liquid included—to make sauce. In traditional ragù, the juice simmers for hours, blending with meat and aromatic vegetables to create a luscious, deeply flavorful base.
As one Reddit user from Naples put it: “Nonna would never throw away the juice—it’s where the soul of the tomatoes lives.”
Practical Tips for Using Canned Tomatoes Effectively
Here’s how to maximize flavor and texture, regardless of your decision to drain.
1. Choose High-Quality Canned Tomatoes
Not all canned tomatoes are created equal. Opt for brands like:
- San Marzano DOP-certified tomatoes – grown in volcanic soil near Naples, known for sweetness and low acidity.
- Mutti – Italian brand praised for flavor and consistency.
- Whole Foods 365 or Trader Joe’s – affordable, reliable options.
These tend to have better-tasting liquid and richer tomato flavor.
2. Always Taste Before Adjusting Salt
Because liquid often contains salt, taste your dish before adding more. You might find the seasoning is already balanced.
3. Break Up Tomatoes by Hand
When using whole peeled tomatoes in sauce, crush them in your hands over the pot. This method releases flavors gradually and gives you control over chunk size.
The squeezing action also helps mix the solids and liquid evenly.
4. Freeze Leftover Liquid for Later
If you drained excess liquid and won’t use it immediately, pour it into an ice cube tray and freeze. Use later to add tomato flavor to soups, stews, or sauces—no waste!
Health and Nutrition Considerations
Beyond flavor and texture, let’s consider the nutritional value.
Does Draining Impact Nutritional Content?
The liquid in canned tomatoes contains:
- Lycopene (a powerful antioxidant)
- Vitamin C
- Potassium
- Natural sugars and acids
While most nutrients remain in the solid tomato, some water-soluble vitamins and lycopene are lost when the liquid is discarded.
A 2020 study published in the Journal of Food Science found that up to 15% of lycopene in canned tomatoes leaches into the juice. While that’s not the majority, it’s a meaningful amount for health-conscious cooks.
Low-Sodium Alternatives
If sodium is your concern, consider:
- Using no-salt-added canned tomatoes (e.g., Muir Glen No Salt Added Diced Tomatoes)
- Draining and rinsing only when necessary
- Using tomato paste + water (or broth) for full control over sodium levels
These allow you to keep flavor while reducing salt intake.
Environmental and Sustainability Aspects
Food waste is a growing concern, and discarding tomato liquid contributes to unnecessary waste.
According to the USDA, nearly 30–40% of the U.S. food supply is wasted. Using every part of an ingredient—such as canned tomato liquid—aligns with sustainable cooking practices.
By reserving and repurposing the liquid, you extend the utility of your groceries and reduce your kitchen’s environmental footprint.
Recipe-Based Decision Guide
Here’s a quick-reference table to help you decide whether to drain based on dish type:
| Recipe Type | Drain? (Yes/No) | Why? |
|---|---|---|
| Marinara Sauce | No | Liquid enriches base flavor and reduces need for added water |
| Taco Filling | Yes | Prevents soggy tacos; controls moisture |
| Tomato Soup | No | Provides foundational liquid; enhances creaminess |
| Casserole (e.g., eggplant bake) | Yes (partially) | Prevents excess liquid seepage while retaining flavor |
| Chili | No | Liquid adds depth and helps cook beans evenly |
| Fresh Salsa | Yes | Ensures chunky, non-runny texture |
| Risotto | Partially | Add juice slowly to control consistency |
Final Verdict: To Drain or Not to Drain?
So, are you supposed to drain canned tomatoes?
The answer is: it depends.
In most traditional and flavor-driven applications—sauces, soups, stews, braises—do not drain canned tomatoes. The liquid is a valuable, seasoned, nutrient-rich component that enhances your dish.
However, in recipes where texture, moisture control, or sodium content are critical—such as casseroles, tacos, or fresh dips—draining (or partially draining) is both acceptable and practical.
The golden rule? Respect the liquid. Don’t automatically pour it out. Taste it, evaluate your recipe, and decide consciously.
With a little knowledge and attention, you can turn a simple can of tomatoes into a restaurant-quality dish—without wasting a single drop of its potential.
Conclusion: Mastering the Use of Canned Tomatoes
Canned tomatoes are one of the most versatile, pantry-friendly ingredients available. Understanding when and how to use the liquid that comes with them elevates your cooking from basic to brilliant.
Rather than following rigid rules, embrace flexibility. Consider your recipe’s goals. Use the liquid as a tool—adding depth, juiciness, and authenticity to your meals.
And next time you open a can of tomatoes, pause and ask: Is draining this going to help or harm my dish? Chances are, keeping that liquid will only make your food better.
With this guide, you’re now equipped to use canned tomatoes like a pro—draining only when it makes sense, and unleashing their full flavor potential every time.
Why should you consider draining canned tomatoes before using them?
Draining canned tomatoes can significantly affect the texture and consistency of your dishes, especially in recipes where excess moisture is undesirable. For example, in sauces, soups, and stews, the liquid from canned tomatoes can dilute flavors and extend cooking time as you reduce the extra water. By draining the tomatoes, you gain greater control over the final consistency and allow the natural flavors of the tomatoes to shine without being watered down.
Additionally, some recipes—such as casseroles, stuffed vegetables, or dishes reheated in the oven—can become unpleasantly soggy if the excess liquid isn’t removed. Draining helps concentrate the tomato flavor and prevents unwanted dilution of spices and seasonings. It’s also beneficial in pasta dishes where a thicker, richer sauce is preferred. Ultimately, whether to drain depends on your specific recipe, but it’s a simple step that can improve the quality of many dishes.
When is it better to keep the liquid from canned tomatoes?
The liquid in canned tomatoes—often a blend of tomato juice, water, citric acid, and sometimes calcium chloride—is packed with flavor and nutrients that can enhance your cooking. In recipes like soups, braises, and simmered sauces, this liquid contributes depth and helps build a robust base. For instance, when making marinara or chili, retaining the liquid can add body and complexity, reducing the need for additional liquid ingredients.
Moreover, the liquid contains soluble tomato solids and natural pectin, which act as mild thickeners during cooking. Recipes that benefit from a smoother, more fluid consistency often rely on this liquid to achieve the right texture. Chefs and home cooks alike often use the entire contents of the can when making dishes that require longer simmering times, as the liquid will reduce naturally, concentrating flavors. In these cases, draining would mean discarding valuable components that contribute to a well-rounded dish.
Does the type of canned tomatoes affect whether you should drain them?
Yes, the variety of canned tomatoes plays a major role in determining whether to drain them. Whole peeled and diced tomatoes typically come packed in juice and contain more excess liquid, making draining a consideration depending on your recipe. On the other hand, crushed tomatoes and tomato puree are already more concentrated and less watery, so draining is rarely necessary and could result in a texture that’s too thick.
Canned tomato products like tomato paste or fire-roasted tomatoes in thick sauce are generally not drained, as their consistency is integral to their intended use. For instance, fire-roasted tomatoes often come in a flavorful, seasoned sauce meant to add smokiness and depth. In contrast, if using low-quality diced tomatoes with a lot of visible liquid and soft texture, draining and even pressing gently to remove moisture might improve your dish. Always assess the type and quality of canned tomatoes when deciding whether to drain.
How do you properly drain canned tomatoes without losing flavor?
To drain canned tomatoes effectively, start by pouring the contents of the can into a fine-mesh colander placed over a bowl. This allows the liquid to separate while catching the tomatoes. Gently shake the colander to encourage drainage, but avoid pressing down too hard unless you want to remove even more moisture. This method preserves the integrity of the tomato pieces while removing excess juice.
To retain flavor, consider saving the drained liquid. You can use it later as a base for soups, stews, or to deglaze a pan, ensuring no flavor is wasted. If a recipe calls for some liquid but not the full amount, you can measure and add back a portion after draining. This way, you keep the rich tomato essence while adjusting moisture levels to suit your cooking needs—maximizing both efficiency and taste.
Can draining canned tomatoes impact the nutritional value of a dish?
Draining canned tomatoes may result in a slight reduction of water-soluble vitamins such as vitamin C and some B vitamins, which can leach into the liquid during canning. However, most of the key nutrients—including lycopene, potassium, and fiber—are concentrated in the tomato flesh itself. Therefore, the overall nutritional loss from draining is relatively minimal, especially if you’re using the tomatoes in cooked dishes where other ingredients contribute nutrients.
On the other hand, retaining the liquid ensures you consume all the dissolved nutrients and beneficial compounds present in the juice. In dishes where the liquid is cooked down, these nutrients remain in the final product. If maximizing nutrition is a priority, consider using the liquid in your recipe or incorporating it into another dish. Ultimately, the nutritional impact depends more on your overall diet than on this single step, but mindful use of the liquid can help preserve every bit of value.
Are there any safety concerns with the liquid in canned tomatoes?
The liquid in canned tomatoes is safe to consume and is part of the preservation process. It typically contains tomato juice, water, and additives like citric acid (to maintain acidity and prevent microbial growth) and calcium chloride (to preserve firmness). These ingredients are regulated by food safety authorities and pose no health risks when used as intended. In fact, the acidity of the liquid helps keep the product shelf-stable and safe until opened.
Once opened, both the tomatoes and their liquid should be treated like any perishable food—refrigerated and used within 5 to 7 days. There is no need to drain the liquid for safety reasons unless the can is damaged, bulging, or leaking, which may indicate spoilage. If the contents smell foul or appear moldy, discard the entire can. In normal circumstances, the liquid is not only safe but often enhances the flavor and texture of your cooking.
What are common cooking mistakes related to draining canned tomatoes?
One of the most common mistakes is draining canned tomatoes without considering the recipe’s needs, leading to sauces that are too thick or lacking in depth. Conversely, not draining when you should can result in watery dishes, especially in baked or quick-cooked recipes. Another error is pressing the tomatoes too aggressively in a colander, breaking them into mush and altering the desired texture in dishes like salsas or chunky sauces.
Additionally, many home cooks discard the drained liquid instead of repurposing it, missing an opportunity to enhance other meals. Over-draining can also cause flavor loss, especially if the liquid contains herbs, garlic, or seasoning, as in some specialty canned tomatoes. To avoid these mistakes, always read your recipe carefully, understand the role of liquid in your dish, and adapt your approach based on the type of tomatoes and cooking method being used.