All About Diced tomatoes
Your complete guide to diced tomatoes - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Diced tomatoes Last?
Storage times and freshness tips for diced tomatoes in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Opened Canned/Jarred (Fridge)5-7 days
Signs of Spoilage
Visible mold growth (white, green, black fuzzy spots); sour, fermented, or yeasty smell; slimy texture; significant darkening or unusual discoloration.
How to Check
Visually inspect the surface for mold. Smell for any off-odors that are not characteristic of fresh tomatoes. Gently touch with a clean spoon to check for sliminess.
Storage Tips
Transfer any unused portion to a clean, airtight, non-reactive container (glass or plastic) immediately after opening. Do not store in the original opened can, as this can impart a metallic taste and is not ideal for freshness.
Freshly Diced Raw (Fridge)3-5 days
Signs of Spoilage
Soft, mushy texture; wrinkled or shriveled appearance; dark spots or discoloration; visible mold growth; fermented, sour, or putrid smell; excessive liquid pooling.
How to Check
Visually inspect for mold, dark spots, or shriveling. Gently press to check for firmness; it should not be excessively soft or mushy. Smell for any off-odors.
Storage Tips
Store in a clean, airtight container. Avoid washing until just before dicing to minimize moisture buildup, which can accelerate spoilage. Do not store whole fresh tomatoes in the fridge, but once diced, refrigeration is necessary.
Cooked (Fridge)3-4 days
Signs of Spoilage
Mold growth; sour, yeasty, or unpleasant smell; slimy texture; significant discoloration from its original cooked state.
How to Check
Visually inspect for mold on the surface. Smell for any off-odors that are not characteristic of the cooked dish. Check the texture for sliminess.
Storage Tips
Cool cooked diced tomatoes rapidly (within 2 hours) before refrigerating to prevent bacterial growth. Store in a clean, airtight container. Reheat thoroughly to an internal temperature of 165°F (74°C) when ready to eat.
Freezer6-8 months for best quality, safe indefinitely
Signs of Spoilage
Excessive freezer burn (dry, discolored patches); significant loss of vibrant color; unpleasant smell after thawing; extremely mushy texture upon thawing (though some texture change is normal).
How to Check
Visually inspect for severe freezer burn. Note any significant color changes. Smell after thawing for off-odors. While texture will be softer after thawing, it should not be slimy or putrid.
Storage Tips
For fresh diced tomatoes, spread them in a single layer on a baking sheet and flash freeze for an hour or two before transferring to freezer bags or containers. This prevents clumping. For cooked diced tomatoes, ensure they are completely cooled before freezing. Remove as much air as possible from freezer bags or containers to prevent freezer burn. Label with the date of freezing. Thaw in the refrigerator overnight or cook directly from frozen.
Unopened Canned/Jarred (Pantry)12-18 months past 'best by' date, or longer for quality if stored optimally
Signs of Spoilage
Bulging, leaking, or severely dented can/jar; rust on the can; a 'whoosh' of air or foul odor upon opening; mold growth or unusual discoloration after opening.
How to Check
Visually inspect the can/jar for any damage or swelling. If the container is compromised, discard immediately without opening. Upon opening, smell for any off-odors (sour, metallic, fermented) and check for unusual colors or mold.
Storage Tips
Store in a cool, dark, dry place away from direct sunlight and temperature fluctuations. The 'best by' date primarily indicates peak quality, not safety, for unopened, undamaged cans/jars.