What Is a Substitute for Crushed Tomatoes?

What's the best crushed tomato substitute?

Tomato sauce is the most direct 1-to-1 substitute. Use 1 cup of tomato sauce for 1 cup of crushed tomatoes. The result will be smoother and less chunky, which works in most pasta sauces, soups, and stews. The flavor is essentially identical; only the texture differs.

For a closer texture match: pulse canned diced tomatoes (with their juice) in a blender or food processor for 5-10 seconds until you get a chunky-but-mostly-smooth consistency. This produces results closest to commercial crushed tomatoes.

Can you use whole tomatoes (canned)?

Yes, and many cooks prefer this method. Open a 28 oz can of whole peeled tomatoes and crush them by hand (or with a potato masher) directly in the cooking pot. The result is fresher-tasting than commercial crushed tomatoes and gives you more control over the chunk size.

For the closest match to crushed tomatoes' specific texture, crush the whole tomatoes more thoroughly with a wooden spoon or potato masher. For chunkier results, crush less. This method works particularly well for pasta sauce, pizza sauce, and Italian-style stews. Add the tomato juice from the can along with the crushed tomatoes for the right consistency.

How do you use fresh tomatoes as a substitute?

Fresh tomato substitute: peel and seed about 6 medium ripe tomatoes (about 2 pounds), then pulse in a blender or food processor for 5-10 seconds. This yields about 2.5 cups, roughly equal to one 28 oz can of crushed tomatoes.

For best results, use a mix of tomatoes (Roma for body, beefsteak for sweetness). To peel quickly: score a small X on the bottom of each tomato, drop in boiling water for 30 seconds, then transfer to ice water. The skins slip off easily. For raw applications (gazpacho, fresh sauces), this method gives much fresher results than canned.

When does the crushed tomato substitute fail?

For Italian pasta sauces where crushed tomatoes' specific texture is part of the appeal (marinara, arrabbiata), the substitute matters most. Tomato sauce makes the dish smoother; diced tomatoes can leave bigger chunks than desired. Hand-crushed whole tomatoes are the closest match and often produce better results than commercial crushed tomatoes.

For pizza sauce specifically, the consistency affects how the sauce holds up during baking. Crushed tomatoes are ideal; substitutes need adjustment. Tomato sauce as a substitute is too thin; consider simmering it briefly to reduce. For chili and other long-cooked dishes, the texture differences smooth out during cooking, so any tomato substitute works fine. For gazpacho and raw applications, fresh tomatoes are the best choice.