We Asked 6 Chefs the Best Brand of Canned Tomatoes—They All Picked the Same One

Used in pasta sauces, stews, soups, pizza sauces and more, canned tomatoes are a pantry staple that is vital to home kitchens and restaurants alike. Browse the canned tomato selection at your local grocery store and you may feel overwhelmed by the vast assortment of options. But are these tomato products really all that different, and if so, which ones are worth your time?

To answer that question, I reached out to several chefs to find out their favorite brand of canned tomatoes. While one brand eked out the top spot, two really rose far above the competitors. That means you have a couple great options next time your grocery list calls for some canned tomatoes.

Chefs’ Pick for Best Canned Tomatoes

“When it comes to canned tomatoes, it’s Bianco DiNapoli or bust,” said Christian Gill, chef at Spiceology. Gill has appeared on and won several Food Network shows, including Guy’s Grocery Games, Beat Bobby Flay and Ultimate Thanksgiving Challenge, in addition to competing on the Netflix show Snack vs. Chef. So what makes this brand of canned tomatoes the favorite of this celebrity chef? For Gill, it’s quite simple: “Perfectly seasoned, canned fresh, and doesn’t need a thing—unless you’re feeling fancy.”

Chef Frank Bonanno said Bianco’s canned tomatoes stand out because they are consistent and sweet. The James Beard nominee and founder of Denver-based restaurant group Bonanno Concepts appreciates the tomatoes’ “perfect balance between sweet and sharp.” He added, “It’s as if they were chosen at just the right time. As a result, [the] quality is quite consistent and doesn’t have that metallic aftertaste one gets from others.”

The sentiment is shared by chef William Gideon, director of culinary operations at JW Marriott Miami Resort & Spa. Gideon said he uses the Bianco DiNapoli tomatoes in pizza and pasta sauces, noting that they are “simply the best I have found. I will not use anything else if I can help it.”

“I have done multiple blind tomato tastings over the years and Bianco DiNapoli wins every time,” said chef Max Mackissock, chief culinary officer of The Culinary Creative Group in Denver.

What Makes These Tomatoes So Delicious

Bianco DiNapoli tomatoes are organically grown in California and harvested at peak ripeness. The company partners with California farmers who are committed to sustainable agriculture and ethical practices. Importantly, the canning process is minimal, which helps preserve the natural taste and texture of the tomatoes without additives.

“They’re packed in their own natural juices, which preserves their bright, vibrant character, and seasoned simply with sea salt and fresh basil,” explained Stefy DeVita, executive chef of Bar Dough in Denver. “That minimal, thoughtful approach enhances the tomatoes’ natural sweetness and acidity without overpowering them—making them an essential ingredient in my kitchen.”

Gill uses them in everything from spicy pasta sauce to salsa, and even uses them along with spices for a Central American “sofrito vibe.” Similarly, Karishma Pradhan, a recipe developer at Home Cooking Collective and a food writer focusing on Italian cooking, uses them for a quick homemade pizza sauce. She recommends blending or hand-crushing the tomatoes with a bit of salt and olive oil. Reserve any leftover juice for soups, stews or cocktails, she said.

“I’ve tested a number of different canned tomato brands,” Pradhan said, and Bianco DiNapoli is her clear favorite. “The tomatoes are plump and rich in flavor with a deep red coloring. Unlike other brands, they don’t taste too watery, tinny or acidic.”

Bonanno also recommends crushing the whole tomatoes by hand instead of machine processing. “Mashing the tomatoes by hand adds an attractive texture for all sorts of dishes,” he said. “But most importantly, don’t throw away valuable canning liquid that has the essence of tomatoes.”

Mackissock also loves these tomatoes fresh out of the can. “At our Italian restaurants, Bar Dough and Bar Amorina, we love to just crush the tomatoes with salt, confit garlic and basil for a bright fresh sauce for our pizza,” he said.

What about San Marzano?

San Marzano DOP tomatoes are like the champagne of tomatoes in more ways than you may think. DOP, which stands for Denominazione di Origine Protetta, is a designation that essentially protects products based on their origin. Products like Gruyère cheese from Switzerland, Chianti wine from Italy and even sherry vinegar from Spain carry similar designations of origin. 

When it comes to San Marzano tomatoes, DOP status does not guarantee better quality than the same tomato variety grown outside of Italy’s rich volcanic soil. However, San Marzano DOP tomatoes are generally considered the best-tasting tomatoes in the world. It’s worth ensuring that the canned San Marzano tomatoes you are buying carry that DOP status if you want the real deal Italian tomatoes.

Another Great Option

Of the many brands of San Marzano tomatoes, the most popular among chefs was Cento Peeled San Marzano Tomatoes. But here is where things get tricky. Technically these Italian tomatoes do not have DOP status; instead, they are certified by an independent third-party agency. The company touts that it’s the only United States brand with its production facility literally in the shadow of Mount Vesuvius in the Campania region.

DOP or not, chefs love Cento tomatoes for their superior, fresh taste. “They taste surprisingly fresh, and there is a subtle sweetness to them that is very close to real San Marzano (DOP) tomatoes—which, in my opinion, is the perfect tomato for cooking,” said Monique Mickle, executive sous chef at The Darling Oyster Bar in Charleston, SC. “With that in mind, I have found that other canned tomatoes tend to need a little extra love (flavor) to make them great, while Cento is ready to pop open and throw into the dish as is.”

For Erin Clarke, cookbook author and founder of Well Plated, Cento offers an excellent balance of sweetness and low acidity, which makes them versatile. “The brand of canned tomatoes I go back to again and again is Cento,” Clarke said. “They’re a great resource, especially when tomatoes are out of season.” 

“I use them in everything from cozy marinara and hearty soups to chili and one-pot meals,” said Shawna Clark, founder of Healthy Foodie Girl.

The Bottom Line

Bianco DiNapoli is the top pick among chefs, and you too should give them a try, though they may be hard to find (the company’s website can help you with that). The second choice among chefs, Cento San Marzano tomatoes, may be a bit easier to find—and they too are certainly worth it, even without the DOP status.