# How many fresh tomatoes equal a cup?

On average, about 2 medium tomatoes (roughly 1/2 pound or 8 ounces total) will equal 1 cup of chopped fresh tomatoes. However, the exact amount can vary depending on the size and variety of the tomatoes. Generally, you’ll need around 250-300 grams or 8-10 ounces of tomatoes to yield 1 cup chopped.

## How Many Small Tomatoes Equal a Cup?

For small tomatoes like cherry or grape tomatoes, you’ll need around 20-25 tomatoes to equal 1 cup chopped. Small tomatoes are about 1 ounce each, so you’ll need about 8 ounces or 1/2 pound total of small tomatoes for a cup measurement.

## How Many Large Tomatoes Equal a Cup?

For larger beefsteak or heirloom varieties, usually 1 very large tomato (10-12 ounces) or 2 smaller large tomatoes (about 1/4 to 1/2 pound each) will equal 1 cup chopped. Larger tomatoes can be twice the size of medium tomatoes, so you’ll need fewer total tomatoes for a cup.

## How Much Does 1 Cup of Chopped Tomatoes Weigh?

In general, 1 cup of chopped or diced fresh tomatoes weighs between 8 and 10 ounces or 250-300 grams. This accounts for the variation in tomato sizes and accounts for the seeds and juices being included when chopped.

If you remove the seeds and juice, 1 cup chopped tomatoes will be around 6-8 ounces or 170-225 grams. Seeds and excess moisture add weight but not volume.

## Tips for Measuring Tomatoes

– When chopping tomatoes to measure in cups, make sure to pack the tomatoes into the measuring cup so there are no gaps. This will yield a standard 1 cup volume measurement.

– Use a kitchen scale for the most accurate measurement by weight in grams or ounces. Scales remove the guesswork and account for varying tomato sizes.

– For pureed or mashed tomatoes, you’ll need less whole tomatoes for a cup as the volume shrinks when crushed. About 1 1/2 medium tomatoes (6 ounces) purees to 1 cup.

– Remember moisture content can add weight but not volume. So weighing seeds and juices will increase the gram or ounce measurement but not the cup measurement.

– Only include flesh when chopping for cups to minimize excess moisture if a drier chopped tomato consistency is desired.

## How Many Cups are in a Pound of Tomatoes?

There are approximately 2 to 2 1/2 cups of chopped tomatoes in a pound. Since a pound is 16 ounces and a cup is 8-10 ounces chopped, you can estimate 2-3 cups per pound as a guideline.

However, this depends on tomato variety, moisture content and whether seeds/juices are included. For example:

– 2 1/2 cups for medium tomatoes with juices

– 2 cups for large beefsteak tomatoes without juices

– 3 cups for small cherry or grape tomatoes

In general, larger tomatoes will yield fewer cups per pound and smaller tomatoes will yield more cups per pound. Removing moisture allows you to fit more tomato flesh into a cup.

## Cups of Tomatoes by Weight

Tomatoes Chopped Volume
8 oz (250g) 1 cup
16 oz (1 lb) 2 to 2 1/2 cups
24 oz (1.5 lbs) 3 to 4 cups
32 oz (2 lbs) 4 to 5 cups

### Tips

• Weigh tomatoes for the most accurate cup conversion.
• Chopped amounts may vary based on tomato size, variety and moisture content.
• Remove seeds and juice to maximize cup volume if desired.
• Smaller tomatoes will be at the higher end of the range.
• Larger tomatoes will be at the lower end of the range.

## Tomato Sizes

Tomato sizes can range dramatically, from less than 1 ounce for grape or cherry tomatoes up to 1 pound or more for large beefsteak varieties. This affects how many tomatoes you’ll need for 1 cup chopped.

Small Tomatoes:

• Cherry and grape tomatoes: 1-2 ounces each
• Plum tomatoes: 2-3 ounces each
• Sweet 100s: 1-2 ounces each

Medium Tomatoes:

• Roma: 3-5 ounces each
• Campari: 4-5 ounces each

Large Tomatoes:

• Beefsteak: 8-12 ounces each
• Heirlooms: 4-16 ounces each

Larger varieties like oxheart tomatoes can reach up to 1-2 pounds each. Tiny tomatoes like currant can be as small as 1/4 ounce each.

## Measuring Other Tomato Products

In addition to fresh tomatoes, you can also measure amounts of canned, sauce, paste, puree and other tomato products in cups:

Canned Tomatoes

• Whole canned: about 1 cup per 6 oz can
• Diced canned: 1 1/4 to 1 1/2 cups per 14 oz can
• Crushed canned: around 1 3/4 cups per 14 oz can

Tomato Sauce and Puree

• Tomato sauce: 1 cup per 8 oz
• Tomato puree: about 1 1/4 cups per 6 oz can

Tomato Paste

• Tomato paste: 2 to 3 tablespoons makes 1/4 to 1/3 cup
• A 6 oz can holds about 1/2 cup paste

Sun-Dried Tomatoes

• About 1/2 cup oil-packed sun-dried tomatoes equals 1/4 cup reconstituted
• 1/4 cup dried equals 1/2 to 3/4 cup reconstituted

Dehydrated Tomato

• 1 cup fresh tomatoes dehydrates to about 1/4 cup
• Reconstitute with water or stock to equal fresh tomato volume

## Tomato Nutrition Facts

Tomatoes are very nutritious, providing a wide range of vitamins, minerals and antioxidants. Some key nutrition facts per 1 cup raw, chopped tomatoes:

• Calories: 32
• Fat: 0.3g
• Carbs: 7g
• Fiber: 1.5g
• Sugar: 4g
• Protein: 1.5g
• Vitamin C: 28% DV
• Vitamin K: 12% DV
• Potassium: 12% DV
• Lycopene: 80% DV

Tomatoes provide an excellent source of vitamin C, potassium, folate and vitamin K. The vibrant red color comes from lycopene, a potent antioxidant. Tomatoes are also rich in polyphenols and beta carotene.

## Tips for Selecting Fresh Tomatoes

Follow these tips for picking flavorful, ripe tomatoes at the market:

• Look for plump tomatoes that feel heavy for their size
• Make sure skin is shiny and smooth with no wrinkles or bruises
• Heirloom varieties should have distinct coloring based on type
• Choose vine-ripened tomatoes for optimal flavor
• Beefsteak and heirloom tomatoes should yield slightly when gently pressed
• Avoid refrigerating before use as it can affect texture and taste
• Leave stems on until ready to use to maximize freshness

Proper storage and handling keeps tomatoes fresh longer once home:

• Keep tomatoes at room temperature on the counter top
• Consume within a few days for highest quality
• Do not refrigerate raw tomatoes below 55°F (13°C)
• Wrap cut tomatoes tightly and refrigerate for up to 4 days

## Common Tomato Varieties

There are thousands of tomato varieties that range dramatically in size, shape, color and flavor. Here are some of the most common commercial varieties:

Beefsteak

• Large, meaty slices perfect for sandwiches
• Good varieties: Brandywine, Mortgage Lifter, Big Boy

Roma

• Oval shape ideal for sauces and pastes
• Low moisture, few seeds
• Good varieties: Amish Paste, San Marzano, Plum Crimson

Cherry

• Bite-sized, sweet tomatoes perfect for snacking
• Good varieties: Sun Gold, Supersweet 100, Sweet Million

Heirloom

• Unique varieties prized for flavor and color
• Good varieties: Cherokee Purple, Green Zebra, Brandywine, Black Krim

Grape

• Small, oblong grapes great in salads
• Good varieties: Santa F1, Bohemian Grape, Sweet Olive

Campari

• Midsized, firm tomato with juicy flavor
• Good for slicing, salads, bruschetta

## Using Fresh Tomatoes

Ripe, fresh tomatoes are extremely versatile in cooking. They perform well in both raw and cooked applications.

Raw Tomato Uses

• Salsas
• Sandwiches
• Bruschetta
• Pizza toppings
• Caprese (tomatoes with mozzarella and basil)
• Gazpacho
• Pico de gallo
• Guacamole

Cooked Tomato Uses

• Soups and stews
• Chili
• Pasta sauce
• Pizza sauce
• Ketchup
• Tomato sauce
• Braising liquids
• Ratatouille
• Tomato jam

The natural acidity of tomatoes allows them to pair well with rich, fatty ingredients like cheese, meat and olive oil. Tomatoes also combine perfectly with Mediterranean flavors like basil, oregano, garlic and olives.

### 1. How can I get the most juice and seeds from tomatoes?

Cut tomatoes in half crosswise and gently squeeze each half in your hand over a bowl. You can also place tomato halves cut-side down on a mesh strainer and press with the back of a spoon to extract juice and seeds.

### 2. How do you peel tomatoes?

To peel tomatoes:

1. Use a paring knife to cut out the stem end in a circle
2. Score an “X” in the bottom of each tomato
3. Blanch in boiling water for 30-60 seconds until skins start to split
4. Transfer to ice water to stop the cooking
5. The skins should peel off easily

This loosens the skins for easy peeling. Leave tomatoes whole for stuffing or chop peeled tomatoes as needed for recipes.

### 3. What’s the best way to chop tomatoes?

For even, consistent pieces:

1. Slice off stem and bottom ends
2. Halve or quarter tomatoes lengthwise
3. Scoop out seeds/gel into a strainer
4. Chop halves or quarters into desired size pieces

Use a serrated knife for cleaner cuts through tomato skins. Chop on a board to catch juices.

### 4. How do you store chopped tomatoes?

Chopped raw tomatoes are very perishable. To maximize freshness:

• Chop only what you plan to use immediately
• Refrigerate leftovers in an airtight container
• Use within 2-4 days for best quality
• Can also be frozen for later use

Acidity helps prevent growth of harmful bacteria. Cook tomatoes within a day if not serving raw.

## Conclusion

In summary, 2 medium fresh tomatoes weighing around 8 ounces total will generally equal 1 cup chopped. But tomato sizes vary, so weighing the tomatoes will give a more accurate measure than counting raw tomatoes. Smaller tomatoes will require more per cup while larger varieties will need fewer. Removing moisture and seeds reduces volume, while juices and gel add weight. So the exact amount can range from as little as 1 very large tomato to as many as 25 tiny cherry tomatoes per cup, depending on the size, moisture content and preparation method. Following general tomato cup conversion guidelines will help provide the right amount of fresh tomatoes for all your cooking needs.