The quick rule: 1 lb fresh tomatoes = 3 medium tomatoes = 2½ cups chopped = one 14.5 oz can. If that's what you needed, you have it. If you need fresh-to-canned swaps, paste ratios, or variety-specific yields, the charts below cover all of it.
🍅 Quick Tomato Conversion Cheat Sheet
- 1 pound tomatoes ≈ 3 medium tomatoes
- 1 pound tomatoes ≈ 1½ cups chopped
- 1 (14.5 oz) can ≈ 5–6 small tomatoes
- 1 cup canned tomatoes ≈ 1½ cups fresh (cooked)
Tomato Substitutions and Fixes (Quick Guide)
| Variety | Weight each | Per pound | Cups / lb (chopped) | Best for | Notes |
|---|
| Variety | Weight each | Per pound | Cups chopped / lb | Cups pureed / lb | Best for | Notes |
|---|---|---|---|---|---|---|
| Medium round | 5-6 oz | ~3 | 2-1/2 cups | 1-1/2 cups | Both work | All-purpose. Works raw or cooked. Most recipes assume this size when they say "1 tomato." |
| Roma / plum | 3-4 oz | ~8 | 2 cups | 1-1/4 cups | Best canned | Thick flesh, few seeds, low moisture. Perfect for sauces, paste and canning. Most Italian canned tomatoes use this variety. |
| Beefsteak | 10-14 oz | 1-2 | 2-3/4 cups | 1-3/4 cups | Best fresh | Large and juicy. High water content makes sauces thin unless cooked down. Best raw in sandwiches, salads and caprese. |
| Cherry | 3/4 - 1 oz | 20-25 | 2-1/2 cups | 1-1/2 cups | Best fresh | Roast at 400F for 20-25 min until caramelized. Halve before adding to salads. About 1 pint = 10-12 oz. |
| Grape | 1/2 oz | 25-30 | 2-1/4 cups | 1-1/4 cups | Best fresh | Firmer than cherry. Holds shape well in pasta and salads. Good blistered in a hot pan. |
| San Marzano | 3-5 oz | ~6 | 1-3/4 cups | 1-1/8 cups | Best canned | Sweet, low-acid, firm flesh. Gold standard for Neapolitan pizza sauce. Canned DOP San Marzanos often beat fresh ones outside Italy. |
| Heirloom | 4-16 oz | 1-4 | 2-1/2 cups | 1-1/2 cups | Best fresh | Varies enormously by variety. More acidic and complex. Use fresh to showcase their unique character -- cooking loses what makes them special. |
| Canned product | Contents | Fresh equiv. (lbs) | Whole tomatoes | Cups (with liquid) | Drained cups | Notes |
|---|---|---|---|---|---|---|
| Whole and diced tomatoes | ||||||
| 14.5 oz can (standard) | Diced / whole | ~1 lb | 5-6 small | 1-3/4 cups | 1-1/2 cups | Most common can size. One can roughly replaces 1 lb fresh tomatoes in cooked dishes. |
| 16 oz can | Diced / whole | ~1-1/8 lb | 6-7 small | 2 cups | 1-3/4 cups | Less common. Slightly more than a 14.5 oz can. |
| 28 oz can (large) | Diced / whole | ~2 lbs | 10-12 small | 3-1/2 cups | 3 cups | Two 14.5 oz cans = one 28 oz can. Standard for soups, stews, and Sunday sauces. |
| 35 oz can (restaurant) | Whole peeled | ~2-1/2 lbs | 12-15 small | 4 cups | 3-1/2 cups | Common in Italian cooking. Often San Marzano or Roma variety. |
| Crushed and pureed | ||||||
| 1 cup crushed tomatoes | Crushed | ~2/3 lb | -- | 1 cup | 1 cup | About 1 cup cooked and crushed fresh tomatoes. More concentrated than diced. |
| 1 cup canned tomatoes | Whole / diced | ~2/3 lb | -- | 1 cup | 3/4 cup | Equals about 1-1/2 cups fresh tomatoes cooked down. Canned is more consistent than fresh out of season. |
| Bulk and canning quantities | ||||||
| 1 bushel fresh tomatoes | Fresh whole | 53 lbs | ~160 medium | ~130 cups chopped | -- | Yields 15-20 quarts canned or 10-12 quarts juice. |
| 1/2 bushel fresh tomatoes | Fresh whole | ~27 lbs | ~80 medium | ~65 cups chopped | -- | Yields about 8-10 quarts canned. Good batch for a family canning day. |
| If you have... | Amount | Use this instead | How to adjust | Flavor note |
|---|---|---|---|---|
| Paste conversions | ||||
| Tomato paste | 1 tbsp | 3 tbsp tomato sauce | Simmer sauce briefly to concentrate slightly | Sauce is thinner and less rich |
| Tomato paste | 1 tbsp | 3 tbsp tomato puree | Reduce puree slightly if needed | Similar intensity, slightly thinner |
| Tomato paste | 6 oz can | 14 oz tomato sauce | Use as-is or reduce slightly | Less concentrated flavor |
| Tomato paste + water | 1/2 cup paste + 1/2 cup water | 1 cup tomato sauce | Stir well and season to taste | Good flavor match |
| Tomato paste + water | 1/4 cup paste + 3/4 cup water | 1 cup thin tomato sauce | Season as needed | Lighter, more watery |
| Tomato paste + water | 2 tbsp paste + 1 cup water | ~1 cup tomato juice | Stir until smooth | Good for chili and soups |
| Sauce and puree conversions | ||||
| Tomato sauce | 1 cup | 1/2 cup paste + 1/2 cup water | Mix thoroughly and season | Richer and more concentrated |
| Tomato puree | 1 cup | 1 cup cooked strained tomatoes | Cook down and strain seeds | Fresh flavor, thicker texture |
| Tomato puree | 1 cup | 1/2 cup paste + 1/2 cup water | Stir well | More intense than fresh puree |
| Crushed tomatoes | 1 cup | 1 cup chopped tomatoes, lightly cooked | Cook 10-15 min and crush gently | Fresher, brighter flavor |
| Fresh and canned swaps | ||||
| No fresh tomatoes | Any amount | Canned tomatoes | Drain slightly if recipe needs less liquid | Deeper, sweeter flavor when cooked |
| No canned tomatoes | 1 can (14.5 oz) | ~1 lb fresh, peeled and cooked | Peel and cook down to reduce moisture | Brighter, less consistent |
| Sauce too thin | Any | Stir in tomato paste | Add 1 tbsp at a time; simmer each addition | Adds richness and umami, not just thickness |
| Sauce too acidic | Any | Pinch of sugar or pat of butter | Add gradually and taste as you go | Butter rounds flavor; sugar cuts sharpness |
| Flavor flat | Any | Add tomato paste or salt | 1-2 tsp paste boosts depth immediately | Paste adds umami; salt enhances existing flavor |
What to Do When You Don’t Have the Right Tomatoes
Missing an ingredient or need to improvise? Use these quick swaps to keep your recipe on track without sacrificing flavor.
| If you have… | Use this instead | How to Adjust |
|---|---|---|
| No fresh tomatoes | Canned tomatoes | Drain slightly if the recipe needs less liquid |
| No canned tomatoes | Fresh tomatoes | Peel and cook down to reduce excess moisture |
| Only tomato paste | Tomato sauce substitute | Mix 1 part paste with 1 part water |
| Sauce too thin | Add tomato paste | Stir in small amounts until thickened |
| Sauce too acidic | Add sugar or butter | Balance gradually to taste |
| Flavor is flat | Add tomato paste or salt | Boosts depth and enhances overall flavor |
Cook’s insight: Most tomato problems come down to balance. Adjust liquid, acidity, or concentration and you can usually rescue the dish.
The goal isn’t perfect math—it’s understanding how tomatoes behave so you can adjust with confidence.
Frequently Asked Questions About Tomato Conversions
How many tomatoes are in a pound?
1 pound of tomatoes equals about 3 medium round tomatoes, 8 plum tomatoes, or 20–25 cherry tomatoes.
How many cups is 1 pound of tomatoes?
1 pound of fresh tomatoes yields about 2½ cups chopped or 1½ cups puréed — the exact amount shifts slightly with variety and water content.
How many fresh tomatoes equal a 14.5-ounce can?
A 14.5-oz can equals about 5 to 6 small tomatoes, or roughly 1 pound of fresh.
How many fresh tomatoes equal a 28-ounce can?
A 28-oz can equals about 10 to 12 small tomatoes, or roughly 2 pounds of fresh.
Can I substitute fresh tomatoes for canned tomatoes?
Yes — use about 1 pound of fresh, peeled tomatoes per 14.5-oz can, but cook them down longer since fresh tomatoes carry more water than canned.
Can I substitute canned tomatoes for fresh tomatoes?
Yes, and it’s often the easier swap — 1 cup canned equals about 1½ cups fresh cooked down. Canned tomatoes are more consistent, especially out of season.
How do I substitute tomato paste for tomato sauce?
Mix 1 part tomato paste with 1 part water to approximate tomato sauce — the flavor will be slightly more concentrated than store-bought sauce.
How much tomato paste equals 1 cup of tomato sauce?
½ cup tomato paste plus ½ cup water equals 1 cup tomato sauce.
Why do tomato conversions vary so much?
Tomatoes aren’t uniform — size, water content, variety, and preparation method all affect the yield, so treat any conversion as a close guide rather than an exact rule.
What’s the difference between tomato sauce, purée, and paste?
Sauce is thin and pourable, purée is thicker and smoother, paste is very thick and intensely concentrated — each affects both texture and flavor, not just consistency.
When should I use fresh tomatoes instead of canned?
Use fresh when you want bright, light flavor — salads, salsas, quick sauces, and dishes where the tomato isn’t cooked long.
When are canned tomatoes better than fresh?
Canned tomatoes are better for soups, stews, and long-simmered sauces — they’re picked at peak ripeness and deliver consistent flavor year-round.
How do I reduce acidity in tomato sauce?
Add a small pinch of sugar or a pat of butter and stir it in gradually — butter rounds the flavor, sugar cuts the sharpness.
Can I make tomato juice from tomato paste?
Yes — mix 2 tablespoons tomato paste with 1 cup water, stir until smooth, and season to taste.
What’s the best way to measure tomatoes for accuracy?
Use weight whenever possible — volume measurements shift with how the tomatoes are cut, but a pound is a pound regardless of variety or prep.
55 Responses
I am wondering, if I dehydrate 8 medium tomatoes, how much tomato powder should I expect?
I don’t have any tomatoes (canned or fresh for a recipe that calls for 2 28oz cans of tomatoes. How much tomato sauce can I substitute for the canned tomatoes?
Dehydrating tomatoes significantly reduces their weight and volume, as the water content is removed, leaving behind concentrated solids. The exact yield of tomato powder from 8 medium tomatoes can vary based on factors such as tomato variety, size, and dehydration efficiency. However, we can estimate based on available data:
Tomato Powder Yield: Dehydrating 1 dozen large Roma tomatoes yields approximately 20 grams of finely ground tomato powder.
Assuming medium tomatoes are slightly smaller than large Roma tomatoes, 8 medium tomatoes might yield approximately 10 to 15 grams of tomato powder. This is roughly equivalent to about 2 to 3 teaspoons of tomato powder.
Note that these are approximate values, and actual yields can vary based on the specific characteristics of the tomatoes and the dehydration process used.
One bushel gave me one pint.
I use one 6 oz Tomato Paste to 1 cup water for 14 oz of Tomato Sauce.
I grow my own tomatoes and roast them off when I have enough ripe ones. My question is what is the ratio of roasted tomatoes to fresh chopped tomatoes?
Hi Cassie, great question and one I had to research a little. I found a recipe from Mark Bittman for roasted tomatoes that calls for 24 fresh plum tomatoes that yields 2 cups of roasted tomatoes. Since there are about 8 plum tomatoes per pound, that means 24 plum tomatoes equals around 3 pounds of fresh plum tomatoes. So I’m going to say 3 pounds of fresh plum tomatoes chopped should yield about 2 cups roasted. If anyone has a better conversion, please share.
1 (28 ounces) can tomatoes = 10 to 12 whole or about 2 pounds
Please explain how 10 to 12 fresh tomatoes is equal to 2 lbs. Most often one tomato is equal to one pound. By your metric, if I substitute fresh for canned 30 lbs of fresh tomatoes is equal to 15 (28 ounces) of canned tomatoes.
Hi Rose, thanks for pointing this out. Most canned tomatoes are plum tomatoes which are not nearly as big as steak tomatoes that can be huge and possibly weigh around a pound. Try buying a 28 ounce can of tomatoes and count how many are in there. You may be surprised.
I was wondering how many tomatoes are used in one container of store bought tomato sauce. This is because I need to know how high the vegetable : junk ratio is… I want to know how much sauce I need to have an accurate supplement for real vegetables.
Hi Kanira, what size container of store bought tomato sauce are you asking about?
A 12-ounce container of store-bought tomato sauce typically contains the equivalent of about 2 to 3 medium-sized tomatoes. This can vary slightly based on the brand, but it’s generally a good estimate for the amount of tomatoes used. The sauce often includes other ingredients like seasonings, salt, and possibly added water, so the tomato content itself is usually less than the total volume of the product.
A 16-ounce container of store-bought tomato sauce typically contains the equivalent of about 3 to 4 medium-sized tomatoes. As with the 12-ounce container, the sauce will also include other ingredients like seasonings and sometimes added water, so the actual tomato content is a bit less than the total volume of the sauce.
How many cups of tomatoe juice will an 11qt basket of tomatoes yield?
Hi Cheryl, an 11-quart basket of tomatoes typically holds about 16–18 pounds of tomatoes. Since 1 pound of tomatoes yields about 1 to 1.25 cups of juice, you can expect:
16–18 pounds × 1 to 1.25 cups per pound = 16 to 22.5 cups of tomato juice
So, an 11-quart basket of tomatoes will yield approximately 1 to 1.5 gallons (16 to 22.5 cups) of tomato juice.
I have an old recipe of my grandmothers I’m trying to convert? Lol
How much pasta sauce is equivalent to 5-6 roma tomatoes?
Hi Jessica — 5 to 6 Roma tomatoes weigh about 1 to 1½ pounds, which yields roughly 1 to 1¼ cups of cooked tomato sauce depending on how long you cook it down.
How many tomatoes do I need to make a gallon of them.
Hi Virginia — a gallon is 16 cups, and 1 pound of tomatoes yields roughly 1 to 1¼ cups of juice or thin sauce. You’d need approximately 13 to 16 pounds of tomatoes, or about 40 to 50 medium round tomatoes.
Hello, I am growing super sweet tomatoes in the fall and will make salsa. Does 1 pint equal one pound? Approximate. thank you.
A pint of water weighs about a pound but you are asking about tomatoes. Hmmm. It really depends on the size of the tomatoes and how many can fit into a pint container. And how are they processed? Whole, sliced, chopped, etc. Also, you realize pints are volume measurement and not weight measurement so it is a little confusing. I found a site that discovered 1 pound is equal to 25 to 30 cherry tomatoes, 8 plum tomatoes or 3 medium round tomatoes. I’m going to guess there are about 18 to 20 cherry tomatoes in a pint so that means no, 1 pint does not equal 1 pound.
I have a recipe using 1 gallon of tomatoes. Approximately how many medium tomatoes is that?
Hi Theresa, the problem with converting a gallon of tomatoes to whole medium tomatoes is you are trying to convert liquid measurement to weight measurement. If you could tell me the weight of that gallon tomatoes, we could easily convert.
How many pounds of tomatoes in 2/3 bushel?
Hi Carlene, 1 bushel of tomatoes equals 56 pounds so 2/3 of a bushel would be about 37 pounds.
Can I use tomato paste to make tomato juice to use in a recipe?
Hi Marilyn, yes, you can use tomato paste to make tomato juice for a recipe! To do this, mix:
1 part tomato paste with four parts water (e.g., ¼ cup tomato paste + 1 cup water).
Stir well until smooth. This will approximate the consistency and flavor of canned tomato juice. You can adjust the thickness by adding more or less water and season to taste if needed.
I would like to know how many pounds of tomatoes does an 11 quart basket hold?
Hi Anne, a bushel of tomatoes weighs about 56 pounds. There are about 30 quarts per bushel so that means 30 quarts weighs about 56 pounds. That means one quart weighs about 1.87 pounds so 11 quarts should equal around 20 pounds if I’m doing my math correctly.
I have a recipe for salsa that call for 30 tomatoes . I have an assortment of San marzano and plum. I’m tripling the recipe so want this to be consistent. How many pounds do you think 30 tomatoes would equal? Right now I’m figuring 2 plums =one Med size tomato and most San marzano = one
To give you an estimate, San Marzano and plum tomatoes typically weigh around 5 to 6 ounces each, though this can vary a little. For consistency in your salsa recipe, we can estimate:
30 tomatoes x 5 ounces (average weight per tomato) = 150 ounces, or about 9.375 pounds.
30 tomatoes x 6 ounces (for larger tomatoes) = 180 ounces, or about 11.25 pounds.
Since you’re tripling the recipe, you’ll need about 28 to 34 pounds of tomatoes in total (based on 30 tomatoes), depending on their size. If you prefer more consistency, weigh your tomatoes before starting.
I have a recipe that calls for 5 quarts of tomatoes – approximately how many tomatoes (field)?
Hi Katherine, let’s see if I can get my math correct here. 1 medium tomato = about 6 ounces. There are 32 ounces in a quart so 5 quarts would be 160 ounces. If you divide 160 ounces by 6 ounces, you get 26.666 tomatoes. You can weigh a few of your field tomatoes to come up with a closer average if you like. Hope this helps.
An error = ha ha! It’s PLUM tomatoes. I suspect Charles E. Mispel ‘gotcha’. Anyway, there is no such thing as far as I know as plumb tomatoes.
Thanks for letting me know and now fixed.
“It is a damn poor mind that can think of only one way to spell a word.”
― Andrew Jackson
I’m making spaghetti sauce without meat and all my recipes call for 30 lbs. of tomatoes. I want to use canned crushed tomatoes. How many cans (15 oz.) would equal 30 lbs. tomatoes??
Hi Pamela — 30 pounds of fresh tomatoes equals roughly 20 to 22 fifteen-ounce cans of crushed tomatoes. Use crushed rather than diced for spaghetti sauce — they cook down more evenly.
Thanks for the conversions, I’m sure it helped a lot of people. I used the chart to freeze fresh Tom’s out of my garden. Just for an approx when I follow recipes. I actually weighed out my Tom’s because of the different sizes and varieties. But the chart conversions were right on.
I’m trying to convert tomato juice into tomato sauce. Is there any way you could suggest a ratio. It’s for chili. I’ve had a couple cans of juice that I don’t drink. And would like to make chili with them.
David, to convert tomato juice into tomato sauce for your chili, you’ll need to thicken the juice and concentrate its flavors. Here’s a general approach:
Ratio for Converting Tomato Juice to Tomato Sauce:
1 cup of tomato juice = about ½ to ⅔ cup of tomato sauce after thickening.
How to Thicken:
Simmer the juice: Pour the tomato juice into a saucepan and bring it to a simmer over medium-low heat. Stir occasionally to prevent burning.
Reduce the liquid: Let it simmer uncovered for 30 to 45 minutes or until the juice has reduced by about half. This will concentrate the flavors and thicken it, similar to the consistency of tomato sauce.
Optional thickening: If you’d like to speed things up or make it thicker, you can stir in a small amount of tomato paste (about 1 to 2 tablespoons per cup of juice) to enhance the sauce-like texture.
Once it’s thickened to your liking, you can use it in your chili as a replacement for tomato sauce. This method will help maintain the tomato flavor while achieving the right texture for your chili!
This may seem silly, but here goes! My recipe for canning a pasta sauce calls for 8c of tomato puree. It does not specify fresh or canned, although it does give directions for fresh.(stating to cook down til you have the consistancy you like. My question : Could I substitute canned puree at a 1:1 ratio, or would canned be too thick?
Jackie, that’s not a silly question at all. I don’t know if there is a difference, but I would have no problem substituting canned or tubed tomato paste for fresh, homemade tomato paste.
Hello! What valuable information you provide. My questions are these…I am making salsa to be put into pint jars. My girlfriend does hers by buying a bushel of tomatoes. She is measuring the peppers, onions and jalapenos by the gallon bag of each. My tomatoes won’t all ripen at the same time, so I need to figure out how many tomatoes I will need. I can divide my gallon of veggies into cups, but don’t have any idea how to do this! I keep getting SO confused, lol can you help me?!?!
Carolyn, we need a math major to answer your question. I’m sorry, but I really don’t have a good answer for you.
A gallon bag holds 16 cups of crushed tomatoes. When they’re whole the airspace cannot be directly accounted for. To do so you would have to take a representatve sample of the whole tomatoes, crush them, measure out a cup, weigh it (weight 1), weigh the gallon of whole tomatoes (weight 2). Divide weight 2 by weight 1, multiply the result by 16, and that’s how many cups of crushed or diced tomatoes you’ll get from the gallon bag of fresh ones. Two tablespoons of paste is equivalent to a cup of crushed, so a gallon of crushed tomatoes could be used to make a pint of paste.
Hi Aaron, thanks for these conversions. When I first looked at it, I thought, how can a gallon ziplock bag hold 16 cups of crushed tomatoes, but there are 2 cups in a pint, 2 pints in a quart, and 4 quarts in a gallon, which means 16 cups in a gallon but that is for a liquid. Wouldn’t crushed tomatoes have more volume because they are not liquid?
It depends on how crushed one means by crushed. Mine are barely distinghishable from sauce, so it works. If they were really big chunks I’d go by weight, not volume.
I have a recipe for salsa that calls for 6 quarts of tomatoes. I would like to use cans of diced tomatoes but have become brain dead in trying to do the math. Please help….
Hi Linda, to substitute canned diced tomatoes for fresh tomatoes in your salsa recipe, the general rule is that one 14.5-ounce can of diced tomatoes is roughly equivalent to 1.5 to 2 cups of fresh tomatoes, depending on the brand. Since 1 quart is equal to 4 cups, your recipe calls for 6 quarts, which equals 24 cups of fresh tomatoes.
Now, using the average of 1.5 cups per can of diced tomatoes: 24 cups ÷ 1.5 cups per can = 16 cans of diced tomatoes. So, you would need about 16 cans of 14.5-ounce diced tomatoes to replace your recipe’s 6 quarts of fresh tomatoes.
I have a recipe that calls for a half bushel whole peeled tomatoes. How many cans of store bought whole tomatoes would that be?
A half bushel of whole peeled tomatoes, roughly 25 pounds, would be equivalent to about 16 to 18 quarts of canned tomatoes. Since a 28-ounce can of whole tomatoes usually contains 10 to 12 plum tomatoes, you’d need about 10 to 12 cans to equal the amount of tomatoes in a half bushel.
My recipe calls for a heaping three-quart basket of plum tomatoes. How many tomatoes or how many litres do I need?
You’ll need roughly 3 liters of plum tomatoes, which equals about 30–36 medium plum tomatoes (depending on size).
Hi,
I know you posted this a good long while ago. I’m not sure what you’re asking. You say: “I need to figure out how many tomatoes I will need.” Compared to what?
Here’s my best guess:
1st assumption: your friend uses 1 gallon of each of the other vegetables per bushel of tomatoes.
1 bushel tomatoes = 53 pounds (per above)
So, for each pound of tomatoes you would use 5 Tablespoons (by volume) of the other vegetables.
Is this what you needed?
I read that one 28 Oz can of tomatoes equals approximately 2 lb fresh tomatoes. Would that be a can of drained tomatoes or would you include the puree in the can also?
When a recipe says that one 28-ounce can of tomatoes equals about 2 pounds of fresh tomatoes, it means the entire contents of the can, including the tomatoes and the juice or puree they are packed in. The 28 ounces refers to the total weight, liquid included, and that liquid is essentially the tomatoes’ own captured juices. Fresh tomatoes are mostly water, so their natural moisture is already part of the equation; the can simply holds onto it instead of letting it run off on your cutting board. You would only drain the tomatoes if a recipe specifically instructs you to use “drained tomatoes” or if you want to reduce excess liquid for a thicker result. Otherwise, include everything in the can for the intended flavor and consistency.