Fresh tomatoes offer a vibrant, summery flavor that’s hard to beat. But sometimes, convenience calls, and a can of crushed tomatoes is the perfect shortcut for sauces, soups, and stews. But what if you’re swimming in a bounty of garden-fresh tomatoes and want to replicate that canned convenience? The big question then becomes: How many fresh tomatoes do you need to equal a can of crushed tomatoes? Let’s dive into the juicy details.
Understanding the Basics: Fresh vs. Canned
Before we get into the nitty-gritty of measurements, it’s important to understand the differences between fresh and canned crushed tomatoes. This isn’t just about convenience; it’s about flavor, texture, and water content.
The Freshness Factor
Fresh tomatoes, especially those vine-ripened beauties from your garden or a local farmers market, boast an unparalleled vibrancy. Their flavor is bright, slightly acidic, and intensely tomatoey. Their texture is firm yet yielding, bursting with juice when you bite into them.
The Canned Convenience
Canned crushed tomatoes, on the other hand, are a processed product. While they offer convenience and a consistent flavor profile year-round, they often lack the nuanced flavors of fresh tomatoes. The canning process can also affect the texture, making them softer and more uniform. Furthermore, canned tomatoes are typically cooked, which alters their flavor profile. Canned tomatoes are a convenient alternative when fresh tomatoes are not in season.
Water Content: The Crucial Difference
Perhaps the most important difference is the water content. Fresh tomatoes are naturally high in water, while canned crushed tomatoes have undergone some processing to reduce the liquid. This difference significantly impacts the conversion ratio. When you cook fresh tomatoes down to a crushed consistency, much of the water evaporates, reducing the overall volume.
The Conversion Equation: Fresh Tomatoes to Crushed Tomatoes
Now, let’s get to the heart of the matter: how many fresh tomatoes do you need to replace a standard can of crushed tomatoes?
Standard Can Sizes and Weights
Canned crushed tomatoes typically come in several standard sizes. The most common is a 28-ounce can. You’ll also find smaller 14.5-ounce cans, sometimes labeled as “petite diced” or simply “crushed.” Keep these sizes in mind when calculating your conversion. Always check the can size to ensure accurate measurements.
The Magic Number: Weight is Key
The most accurate way to determine the conversion is by weight. A 28-ounce can of crushed tomatoes weighs approximately 794 grams. A 14.5-ounce can weighs about 411 grams. Therefore, aiming for the equivalent weight in fresh tomatoes is essential.
Estimating the Number of Tomatoes
Here’s where things get a little less precise. The weight of a tomato can vary significantly depending on the variety, size, and ripeness. However, we can provide a general guideline.
- Medium-sized tomato: A medium-sized tomato typically weighs around 5-6 ounces (140-170 grams).
- Large tomato: A large tomato can weigh 8 ounces (225 grams) or more.
Using these approximations, we can estimate the number of fresh tomatoes needed for a can of crushed tomatoes:
- For a 28-ounce can: You’ll need approximately 5-6 medium-sized tomatoes or 3-4 large tomatoes.
- For a 14.5-ounce can: You’ll need approximately 2-3 medium-sized tomatoes or 1-2 large tomatoes.
Remember, these are estimates. Weighing your tomatoes is always the most accurate approach.
Factors Affecting the Conversion Ratio
Several factors can influence the exact number of tomatoes required:
- Tomato Variety: Different tomato varieties have varying water contents and densities. For example, Roma tomatoes are meatier and have less water than juicy beefsteak tomatoes.
- Ripeness: Overripe tomatoes will have a higher water content than firmer, less ripe tomatoes.
- Cooking Method: The cooking method and duration will affect how much water evaporates from the tomatoes, impacting the final volume.
Preparing Fresh Tomatoes for Crushing: A Step-by-Step Guide
Now that you know approximately how many tomatoes you need, let’s talk about preparing them for crushing.
The Essential Steps
- Washing: Thoroughly wash the tomatoes under cold running water to remove any dirt or debris.
- Core Removal: Remove the core of each tomato using a paring knife.
- Peeling (Optional): Peeling is optional, but it can improve the texture of your final product. To peel tomatoes easily, score an “X” on the bottom of each tomato, blanch them in boiling water for 30-60 seconds, then immediately transfer them to an ice bath. The skins should slip off easily. Blanching makes peeling easier.
- Seeding (Optional): Seeding is also optional, but it can reduce the water content and bitterness of the tomatoes. To seed tomatoes, cut them in half and gently squeeze out the seeds.
- Chopping: Roughly chop the tomatoes into smaller pieces. The size of the pieces doesn’t need to be precise, as they will be cooked down.
Cooking Methods for Crushed Tomatoes
You have several options for cooking your chopped tomatoes into a crushed consistency:
- Stovetop: The most common method is to simmer the chopped tomatoes in a pot on the stovetop over medium heat. Stir occasionally to prevent sticking. Cook until the tomatoes have broken down and reached your desired consistency.
- Oven: Roasting the tomatoes in the oven can intensify their flavor. Toss the chopped tomatoes with olive oil, salt, and pepper, then roast at 400°F (200°C) until softened and slightly caramelized. Then crush them with a potato masher or in a food processor.
- Slow Cooker: The slow cooker is a hands-off option. Combine the chopped tomatoes with other ingredients like onions, garlic, and herbs, and cook on low for 6-8 hours or on high for 3-4 hours.
- Instant Pot: The Instant Pot can speed up the cooking process. Cook the chopped tomatoes on high pressure for 10-15 minutes, followed by a natural pressure release.
Seasoning and Flavor Enhancements
While your tomatoes are cooking down, you can add seasonings and flavor enhancers to create your own unique crushed tomato blend. Consider adding:
- Garlic: Minced garlic adds a savory depth of flavor.
- Onion: Diced onion provides a sweet and aromatic base.
- Herbs: Fresh or dried herbs like basil, oregano, thyme, and rosemary can elevate the flavor.
- Salt and Pepper: Season to taste with salt and freshly ground black pepper.
- Sugar: A pinch of sugar can balance the acidity of the tomatoes.
- Olive Oil: A drizzle of olive oil adds richness and flavor.
- Red Pepper Flakes: Add a pinch of red pepper flakes for a touch of heat.
Achieving the Perfect Consistency
The key to perfect crushed tomatoes is achieving the right consistency. You want a mixture that’s chunky but not too watery. If your tomatoes are too watery, continue cooking them until some of the excess liquid has evaporated. If they’re too thick, add a little water or tomato juice.
Tips and Tricks for Success
Here are some additional tips and tricks to help you make the best homemade crushed tomatoes:
- Use High-Quality Tomatoes: The flavor of your crushed tomatoes will only be as good as the tomatoes you start with. Choose ripe, flavorful tomatoes for the best results.
- Don’t Overcook: Overcooking can result in a mushy, bland product. Cook the tomatoes until they’re softened and broken down, but not excessively.
- Taste and Adjust: Taste your crushed tomatoes throughout the cooking process and adjust the seasonings as needed.
- Consider Roasting for Deeper Flavor: Roasting the tomatoes before crushing them brings out their natural sweetness and adds a deeper, more complex flavor.
- Use a Food Mill: If you want a smoother texture, use a food mill to remove the skins and seeds after cooking.
- Freeze for Later: Homemade crushed tomatoes can be frozen for later use. Allow them to cool completely, then transfer them to freezer-safe containers or bags.
Using Your Homemade Crushed Tomatoes
Now that you’ve made your own delicious crushed tomatoes, it’s time to put them to good use! Here are just a few ideas:
- Pasta Sauce: Use them as a base for your favorite pasta sauce.
- Pizza Sauce: Spread them on pizza dough for a homemade pizza.
- Soup: Add them to soups and stews for a rich tomato flavor.
- Chili: Use them as a base for chili.
- Salsa: Create a fresh and flavorful salsa.
- Stews and Braises: Incorporate them into stews and braises for added depth of flavor.
Final Thoughts
Converting fresh tomatoes to canned crushed tomatoes doesn’t have to be a mystery. By understanding the differences between fresh and canned, considering the water content, and following these simple guidelines, you can easily substitute fresh tomatoes for canned in your favorite recipes. Remember, weight is key, and the number of tomatoes will vary depending on their size and variety. So, get creative in the kitchen and enjoy the delicious flavor of homemade crushed tomatoes! Experiment with different tomato varieties to discover your favorite flavor profile.
A Quick Reference Guide
While we’ve covered a lot of ground, here’s a quick cheat sheet to keep in mind:
| Can Size | Approximate Weight (grams) | Estimated Fresh Tomatoes (Medium) | Estimated Fresh Tomatoes (Large) |
| —————– | ————————– | ———————————– | ———————————- |
| 28-ounce can | 794 | 5-6 | 3-4 |
| 14.5-ounce can | 411 | 2-3 | 1-2 |
How many fresh tomatoes do I need to make a standard 28-ounce can of crushed tomatoes?
To make a standard 28-ounce can (approximately 3.5 cups) of crushed tomatoes, you’ll generally need about 5 to 6 pounds of fresh tomatoes. This estimate accounts for the water content lost during cooking and the removal of skins and seeds, which reduces the overall volume significantly. The exact amount can vary slightly depending on the type of tomato you use; varieties with higher water content, like beefsteak, will require a few more pounds compared to those with less water, such as Roma or San Marzano.
Remember that the quality of your tomatoes will also impact the final product. Overripe or bruised tomatoes might require you to discard some portions, increasing the number of fresh tomatoes needed to achieve the desired 28-ounce yield. Using good quality, ripe, and flavorful tomatoes will result in a tastier final product, requiring less seasoning and producing a richer, more concentrated tomato flavor.
What type of tomatoes are best to use for making crushed tomatoes?
Roma and San Marzano tomatoes are widely considered the best choices for making crushed tomatoes. These varieties are known for their meaty texture, low water content, and rich, slightly sweet flavor. Their thicker flesh cooks down beautifully, resulting in a smoother, less watery sauce with a more intense tomato taste.
However, you can also use other types of tomatoes, such as plum or even beefsteak tomatoes, although you might need to adjust the cooking time to reduce the excess liquid. When using beefsteak or other juicier varieties, consider draining off some of the liquid during the cooking process to achieve a thicker consistency similar to that of crushed tomatoes made from Roma or San Marzano tomatoes.
Do I need to peel and seed the tomatoes before crushing them?
Yes, peeling and seeding the tomatoes is highly recommended before crushing them. Peels can become tough and unpleasant in the final crushed tomatoes, while seeds can add a slightly bitter taste. Removing them results in a smoother, more palatable texture and a cleaner flavor profile.
There are several ways to peel tomatoes. A common method is to score the bottom of each tomato with an “X,” blanch them in boiling water for about 30-60 seconds, then immediately plunge them into ice water. This process loosens the skins, making them easy to peel off. To remove the seeds, simply cut the tomatoes in half and gently squeeze out the seeds and excess juice.
Can I use frozen tomatoes to make crushed tomatoes?
Yes, you can absolutely use frozen tomatoes to make crushed tomatoes. Freezing tomatoes is a great way to preserve them when they are in season and at their peak flavor. Just remember that frozen tomatoes will release a significant amount of water when thawed, so you may need to adjust your cooking time to reduce the liquid and achieve the desired consistency.
When using frozen tomatoes, there’s no need to thaw them completely before cooking. You can add them directly to the pot and let them thaw as they cook. Be sure to drain off any excess water that accumulates during the cooking process to prevent a watery final product. Also, consider that frozen tomatoes may have a slightly softer texture than fresh tomatoes.
How long does it take to cook fresh tomatoes down into crushed tomatoes?
The cooking time can vary depending on the type of tomatoes you use, the heat level, and your desired consistency. Generally, it takes about 45 minutes to 1 hour to cook fresh tomatoes down into crushed tomatoes. This allows the tomatoes to break down, the flavors to meld, and the excess liquid to evaporate, resulting in a thicker, more concentrated sauce.
Keep in mind that you should stir the tomatoes frequently during cooking to prevent them from sticking to the bottom of the pot and burning. You can also partially cover the pot to help retain some moisture initially, then remove the lid towards the end of the cooking time to allow more liquid to evaporate. Adjust the cooking time based on the consistency you prefer for your crushed tomatoes.
How should I store homemade crushed tomatoes?
Homemade crushed tomatoes should be stored properly to prevent spoilage and ensure food safety. The best way to store them is by canning them in sterilized jars, which allows for long-term storage at room temperature. If you are not canning, you can store the crushed tomatoes in the refrigerator for up to 3-4 days or freeze them for longer storage.
When refrigerating, store the crushed tomatoes in an airtight container. For freezing, consider portioning the crushed tomatoes into freezer-safe bags or containers for easy use later. Be sure to leave some headspace in the containers, as the liquid will expand when frozen. Properly stored, frozen crushed tomatoes can last for several months.
Can I add other ingredients to my crushed tomatoes while cooking?
Absolutely! Adding other ingredients while cooking your crushed tomatoes can enhance the flavor and create a more complex sauce. Popular additions include garlic, onions, herbs (such as basil, oregano, or thyme), and spices (like red pepper flakes or black pepper). You can also add a touch of sugar or honey to balance the acidity of the tomatoes.
When adding other ingredients, sauté the garlic and onions in olive oil first until softened before adding the tomatoes. This helps to release their flavors and infuse them into the sauce. Add herbs and spices according to your preference, keeping in mind that dried herbs tend to have a stronger flavor than fresh herbs. Taste and adjust the seasonings as needed during the cooking process.