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Tomato Conversion Chart

shantihhh's picture
Tomato Conversion Chart

 

 
 
     
 
California processed tomatoes are
Always in Season!
 
This handy conversion chart will help you incorporate Lycopene-rich California processed tomatoes into just about any recipe.
     

 

If recipe calls for
Pounds of Fresh Market Tomatoes Number of Fresh Roma Tomatoes Number of Fresh Market Tomatoes Weight & Size of Can
to Use
For Whole, Stewed, Crushed, or Diced
1/2 to 1 4 2 8 oz / 8oz Short
 
1 to 2 9 4 14.5 oz / 300s
 
2-1/2 to 3 16 8 28 oz / 2-1/2s
 
10 60 28 102 oz / 10s
For Puree or Sauce
1-1/2 to 2 10 4 8 oz / 8oz Short
 
3 to 4 20 10 15 oz / 300s
 
5-1/2 to 6 36 17 29 oz / 2-1/2s
 
20 130 63 106 oz / 10s
For Paste
2 to 2-1/2 13 6 6 oz / 6 oz
 
10 63 30 30 oz / 2-1/2s
 
40 230 111 111 oz / 10s
For Juice
1/2 to 1 3 2 6 fl oz / 6 oz
 
3-1/2 to 4 23 15 46 fl oz / 3 Cyl


If recipe calls for
Pounds of Fresh Market Tomatoes Volume of Fresh Tomatoes Weight & Size of Can to Use Approximate Yield per Can (Undrained)
For Whole, Stewed, Crushed, or Diced
1/2 to 1 1 1/2 to 3 cups 8 oz / 8oz Short 1 cup
 
1 to 2 3 to 5 3/4 cups 14.5 oz / 300s 1 1/2 cups
 
2-1/2 to 3 7 to 8 1/2 cups 28 oz / 2-1/2s 3 1/2 cups
 
10 7 quarts 102 oz / 10s 12 cups
For Puree or Sauce
1-1/2 to 2 4 1/2 to 5 3/4 cups 8 oz / 8oz Short 1 cup
 
3 to 4 8 1/2 to 11 1/4 cups 15 oz / 300s 1 1/2 cups
 
5-1/2 to 6 4 to 4 1/2 quarts 29 oz / 2-1/2s 3 1/2 cups
 
20 3 1/2 gallons 106 oz / 10s 12 cups
For Paste
2 to 2-1/2 5 3/4 to 7 cups 6 oz / 6 oz 3/4 cup
 
10 7 quarts 30 oz / 2-1/2s 3 1/2 cups
 
40 7 gallons 111 oz / 10s 12 cups
For Juice
1/2 to 1 1 1/2 to 3 cups 6 fl oz / 6 oz 3/4 cup
 
3-1/2 to 4 10 to 11 cups 46 fl oz / 3 Cyl 5 cups

 

 
Use Canned Whole, Crushed, Sliced, Or Diced Tomatoes if the recipe calls for whole, crushed, sliced, or diced tomato products that are cooked. The canned product may contain salt; an organic acid such as vinegar, ascorbic acid, or citric acid; spices; and other flavorings and may be labeled Italian-style, Mexican-style, etc. Adjust any of those added ingredients in the recipe.Use Tomato Puree if the recipe calls for whole, crushed, sliced, or diced tomato products that are cooked and pureed, processed, or strained to remove the seeds and skins. Then, reduced further and seasonings added. This canned product is prepared from strained pulp and liquid of tomatoes concentrated to at least one-fourth natural tomato soluble solids. Salt is usually added. Use Tomato Sauce, Catsup, Salsa, or Chili Sauce if the recipe calls for a tomato sauce that contains salt, spices, sweeteners, vinegar, onion, garlic, and/or other vegetable flavoring ingredients such as celery or green pepper. Prepared from concentrated pulp and liquid of tomatoes, Tomato Sauce and Catsup are strained to remove seeds. Salsa and Chili Sauce may contain seeds, usually contain more sugar and onions than catsup, and may also have cayenne or chili pepper added for the typical hot spicy characteristic. These are not as thick as tomato paste.Tomato Paste is the liquid and pulp from tomatoes concentrated to at least one-fourth natural tomato soluble solids. It is usually made from puréed tomatoes that have been cooked and concentrated by at least half. Baking soda and flavoring may be added. It provides concentrated tomato flavor to many tomato preparations.Tomato Juice is the unconcentrated liquid strained from red tomatoes. May have ascorbic acid (vitamin C) added. Makes a great beverage straight from the container but adds tomato flavor and color to soups and sauces. Can be substituted for milk, water, or broth.
 

 

 
 
EMERGENCY SUBSTITUTIONS
 
For 1 cup tomato juice, combine 1/2 cup tomato sauce with 1/2 cup water.For 2 cups tomato sauce, combine 3/4 cup tomato paste with 1 cup of water.NOTES:• 1 medium fresh market tomato, e.g., Beefsteak and other slicing and salad varieties, weighs about 5.5 ounces.• 6 fresh processing tomatoes, e,g., Roma and other dense varieties, weigh about 1 pound.• Computations are based on "Weights, Measures, and Conversion Factors for Agricultural Commodities and Their Products", Agricultural Handbook Number 697. 1992. ERS/USDA.
 
 
     

 

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shantihhh's picture
Be sure and print this handy guide for easy reference. Shanti/Mary-Anne