Diced tomatoes are fresh tomatoes cut into small, uniform cubes, typically 1/4 to 1/2 inch, which releases their juices and lets them blend evenly into a dish. Wild tomatoes originated in the Andes region of South America; the plant was later domesticated in Mesoamerica, and European traders carried it to the rest of the world in the 16th century.
Diced tomatoes are used across cuisines in soups, stews, sauces, salads, and rice or pasta dishes, including chili, ragu, bruschetta, and pico de gallo. Canned diced tomatoes - peeled, diced, and packed in juice or a light sauce - are a shelf-stable pantry staple used interchangeably with fresh in most cooked applications.