Ripe, firm tomatoes that are peeled (typically via steam or lye) and packed whole.
Immersed in a thick tomato puree, which enhances flavor and acts as a preserving medium.
Often packed in cans or aseptic bags.
Sometimes lightly seasoned with salt or citric acid to balance acidity and preserve color.
Sterilized and shelf-stable, usually with a 2–3 year shelf life unopened.