Angela Mia Fire Roasted Diced Tomatoes, 102 Ounce, 6 Per Case

These diced tomatoes are fire roasted to enhance their natural sweetness and depth, perfect for soups, stews, sauces, casseroles, and more .

Uses

Soup and stew base: Add directly to chili, minestrone, tortilla soup, or beef stew for smoky depth without additional seasoning steps.
Pasta and pizza sauce: Simmer with garlic, olive oil, and herbs for a rich, fire-roasted marinara or spread onto pizza crusts as a flavorful foundation.
Casserole and baked dishes: Layer into lasagna, enchilada casseroles, baked ziti, or shakshuka where the roasted character elevates the entire pan.
Braised meats and slow cooker recipes: Pour over pot roasts, pulled pork, or braised short ribs; the acid and smoke tenderize while adding complexity.
Salsa and condiment prep: Drain lightly and mix with onions, cilantro, and jalapeños for a quick fire-roasted salsa or relish.

Who Would Benefit

• Restaurant chefs and line cooks needing a ready-to-use tomato with built-in smoky flavor
• Caterers preparing large-batch sauces, soups, or entrees for events
• Cafeteria and institutional kitchen managers sourcing bulk ingredients with consistent quality
• Food truck operators who need fast prep and bold taste in tight spaces
• Home cooks who preserve, can, or batch-cook in large quantities

Product Highlights

• Fire roasted for naturally enhanced sweetness and smoky depth
• Diced and packed in juice, ready to use with no peeling or chopping
• 102-ounce cans sized for commercial and high-volume foodservice kitchens
• Six cans per case for convenient bulk ordering and inventory management
• Consistent dice size ensures even cooking and reliable plate presentation

Common Applications

Angela Mia Fire Roasted Diced Tomatoes are a versatile workhorse across menu categories. In Italian kitchens, they form the backbone of marinara, arrabbiata, and puttanesca sauces where the roasted flavor adds dimension beyond standard canned tomatoes. Mexican and Southwest menus benefit from their smoky profile in enchilada sauces, chile con carne, and tamale fillings. American comfort food programs can rely on them for house chili, tomato soup, and baked pasta dishes. The uniform dice also performs well in cold preparations such as bruschetta topping, gazpacho, and fire-roasted salsa, holding its shape without turning to mush.

Preparation & Use

Open the can and add directly to your recipe; no draining is required unless a thicker consistency is desired. For a smoother sauce, blend with an immersion blender or pass through a food mill. For salsas and cold applications, drain excess juice first to control moisture. Each 102-ounce can yields approximately 12.75 cups of diced tomatoes with juice, enough for a full hotel pan of lasagna or roughly two gallons of soup base. Store unopened cans in a cool, dry area; refrigerate and use within a few days once opened, or portion and freeze for longer storage.