You do know that if you can your own tomatoes that the addition of salt is optional? You must add acid, but not salt. I don't add salt so that I can control it in each individual recipe. Also I have heard of drying the tomatoes to the point of being able to process them into powder and use that way. I've never tried it, but would like to if I have enough tomatoes this year.

I have never had luck canning tomatoes in chunks that would still be chunky after processing. No, I never add salt to any canned tomato product. I don't know how Heintz is able to produce chopped canned tomatoes and if anyone knows, please share.

Canned, whole or halved, works best for use in later recipes and the salt is optional. Dried, the salt plays a dehydrating role but it isn't "required", it just speeds up the process of drying.

What many of us have found to be ideal is 1/2 drying the tomatoes and then freezing them in freezer bags and used as needed.

It not only cuts the drying time in 1/2 but the retain more flavor and rehydrate more quickly. Of course it makes a big difference which variety you are using.

Dave

My tomatoes stay pretty chunky when I dice them. I cut roma's in half vertical then in half horizontal. That is about the size I make all my dices on all tomatoes. I dare say they are not as perfect as Heinz.....but they seem to work well for me.

Last year, I dried the Amish Paste and another very meaty variety that is nameless. I like having them completely dried so I don't have to worry about something else in the freezer.

Dried are great to have around the go great on a lot of things like pizza

If you wanted to can tomatos pickle crisp(calcium cloride) is used commercially to keep them chunky