We’ve all had that moment when we realize we’re out of plum tomatoes mid-recipe. It’s happened to us more times than we’d like to admit. Thankfully, there are solid swaps that save the day without messing up the dish.
We’ve tried everything from pantry staples to fresh options, and it’s surprising how well some of them work. Some alternatives even make the recipe feel a little different in a good way. Whether it’s for a sauce, stew, or salad, there’s always a stand-in that fits.
It’s all about finding the right texture, flavor, and convenience. We’ve gathered the ones that worked best for us, so you can skip the trial and error. Cooking just got a little easier.
5 Quick Substitutes for Plum Tomatoes
Here are five substitutes for plum tomatoes that we’ve found to work best in recipes:
1 – Roma Tomatoes
First, we’ve used Roma tomatoes as a quick fix for plum tomatoes in recipes. Their firm texture and less watery flesh make them a solid substitute. Use the same amount of Roma tomatoes as you would plum tomatoes for most dishes.
They hold shape better when cooked, which is handy for sauces and roasting. Their sweet and slightly tangy flavor works well in both raw and cooked recipes. We’ve tried them in pasta sauces, and the results were pretty close to using plum tomatoes.
This swap works best for recipes where consistency matters. It’s been an easy go-to for us in everything from stews to fresh salsa.
2 – Cherry Tomatoes
The other day, we swapped plum tomatoes with cherry tomatoes in a pinch. Their juicy texture and natural sweetness gave our dish a fresh twist. Use about one and a half times the number of cherry tomatoes to replace plum tomatoes, since they’re smaller.
They cook quickly and soften faster, so adjust the timing if you’re roasting or making sauces. Their bright, tart flavor works especially well in salads and fresh dishes. We’ve also thrown them into soups, and they melted down just fine for a smooth base.
This swap is ideal for recipes that don’t need a thick consistency. It’s been our go-to for salsas, pasta sauces, and quick summer salads.
3 – Canned Tomatoes
While plum tomatoes weren’t an option, we leaned on canned tomatoes to save the recipe. Their soft texture and rich taste made them an easy swap. Use one cup of canned tomatoes for every cup of chopped plum tomatoes.
They’re pre-skinned and cooked, which speeds things up in sauces and soups. The flavor works better in cooked dishes than fresh ones. We’ve used them in stews and pasta, and the results are just as good.
This substitute is handy when you need consistency and convenience. If you’re curious about other canned tomato substitutes, check out these great options for canned tomato replacements.
4 – Grape Tomatoes
The other day, we swapped plum tomatoes for grape tomatoes, and it worked out. Their firm texture and slightly sweeter taste made them a decent alternative. Use about twice as many grape tomatoes to replace plum tomatoes, as they’re smaller.
They cook down quickly, which is great for sauces or roasting. Their sweetness stands out in fresh dishes like salads or salsas. We’ve even tossed them into a baked pasta dish, and they held up just fine.
This swap works best if you’re aiming for a lighter, sweeter flavor. It’s been handy for recipes that don’t rely on thick consistency.
5 – Heirloom Tomatoes
Last but not least, we’ve replaced plum tomatoes with heirloom tomatoes and had solid results. Their juicy texture and bold, vibrant flavors make them a standout substitute. Use one large heirloom tomato for every two plum tomatoes in your recipe.
They’re on the watery side, which works nicely for fresh dishes like salsas or salads. Roasting them brings out a deeper flavor if you’re cooking something heartier. We’ve tried them in sauces too, and while thinner, the taste was rich and full.
This switch is ideal for dishes where tomato flavor takes center stage. If you’re curious about other swaps, check out these canned tomato substitutes for more ideas.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.