How Many Tomatoes In A Pound? (2024)

FAQs

How Many Tomatoes In A Pound? ›

After surveying the selection we discovered that 1 pound is equal to 25 to 30 cherry tomatoes, 8 plum tomatoes or 3 medium round tomatoes. The cherry tomato weighs about 1 ounce, the plum tomato about 3 ounces, and the regular garden tomato weighs about 6 ounces.

There are about 3 large tomatoes in a pound. One pound of fresh tomatoes is about 2 ½ cups chopped, 3 cups sliced or 2 cups puréed. One medium tomato yields about ¾ cup chopped and a large tomato yields about 1 cup chopped.

For each pint of canned tomatoes, you will need 1¼ to 1½ pounds ripe tomatoes; for each quart, you'll need 2½ to 3½ pounds ripe tomatoes. Choose unblemished tomatoes for canning and wash well in cold water.

A 25-pound box of tomatoes may contain the following: 5x6 (formerly extra large tomatoes) about 38-62 tomatoes. 6x6 (formerly large tomatoes) about 62-80 tomatoes. 6x7 (formerly medium tomatoes) about 87-115 tomatoes.

In 2023, the retail price of field-grown tomatoes in the United States was 1.99 U.S. dollars per pound, an increase from the previous year. The average price of tomatoes has fluctuated considerably over the past two and a half decades.

After surveying the selection we discovered that 1 pound is equal to 25 to 30 cherry tomatoes, 8 plum tomatoes or 3 medium round tomatoes.

Tomato plants usually produce lots of fruit, which is a good thing because Americans eat between 22-24 pounds of tomatoes per person, per year, according to the U.S. Department of Agriculture.

What tomatoes should not be canned? ›

Caution: Do not can tomatoes from dead or frost-killed vines. Green tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations.

“It is not recommended to can tomatoes that froze on the vine,” Blakeslee said. “This is because the acid content changes too much when they freeze on the vine, making them unsafe for canning.” However, tomatoes harvested before the fall freeze and then frozen can be canned because they do not change acidity.

The NCHFP's tomato sauce page says you need an average of 6.5 pounds per quart of sauce, so for 24 fluid ounces you'd need 4.875 pounds (4 pounds 14 ounces, or 2.2 kg). I've found nutrition data saying 62g for a plum tomato, and Wikipedia says 57g (2 oz) for a roma tomato, so that'd be 35 to 39 tomatoes.

My recipe calls for 4 cups of chopped Roma tomatoes; how many individual tomatoes should I buy? In my experience, depending on the size of the tomato, Romas usually yield between half a cup and a cup. I would buy 6-8 for some wiggle room.