Fresh Tomatoes:
2 1/2 pounds fresh tomatoes = 3 cups chopped and drained fresh tomatoes = 2 1/2 cups seeded, chopped cooked tomatoes.
25 to 30 cherry tomatoes = 2 cups chopped tomatoes.
Canned Tomatoes:
1 (16-ounce) can = 2 cups undrained tomatoes = 1 cup drained tomatoes.
1 (28-ounce) can = 3 cups undrained = 2 to 2 1/2 cups drained tomatoes.
1 (35-ounce) can = 4 cups undrained = 2 1/2 to 3 cups drained tomatoes.
1 (6-ounce) can tomato paste = 1/4 cup.
Tips
Add a pinch of sugar to tomatoes when cooking them. It enhances the flavor.
To keep baked or stuffed tomatoes from collapsing, bake in greased muffin tins. The tins will give them some support as they cook.
Tomato “water” – the clearish liquid that dribbles out of a sliced tomato, can be used as a low-acidity stand-in for lemon juice. This can be used in marinating raw fish.
