Fire-roasted tomatoes substitutes
Fire-roasted tomatoes substitutes — 6 options, ranked, with the exact amount
Also called fire-roasted diced tomatoes, flame-roasted tomatoes, roasted canned tomatoes, fire-roasted crushed tomatoes
Use Diced tomatoes + smoked paprika
Per 1 can fire-roasted tomatoes
1 can diced tomatoes + ¼ tsp smoked paprika
Use one can of plain diced tomatoes, undrained, plus ¼ teaspoon smoked paprika for each 14.5-ounce can of fire-roasted tomatoes. The paprika gives back the smoke; the tomatoes will be a little less sweet and will have no charred flecks. In a salsa or any dish where the tomatoes are the main flavor, char fresh or canned tomatoes under the broiler instead.
- Verdict —
- Tweak it
- The tweak —
- Stir the smoked paprika into the pot with the tomatoes; a pinch of sugar, about 1/8 teaspoon per can, replaces the slight sweetness roasting adds.
- Best for —
- chili and soups
- Pantry —
- Likely in your cupboard
Updated 8 Oct 2026 · no sponsored swaps
But first: what are the fire-roasted tomatoes doing?
Pick your caseHow much of the dish's flavor comes from the tomatoes themselves?
Use plain diced tomatoes, can for can, with ¼ teaspoon smoked paprika. If the dish is already heavily spiced, the plain tomatoes alone are fine.
Notes on diced tomatoes + smoked paprika or plain diced tomatoes
1 can diced tomatoes + ¼ tsp smoked paprika per 1 can
Char tomatoes yourself. Broil drained canned whole tomatoes, or halved fresh Romas in season, until blackened in patches. It takes about 10 minutes and gives real roasted flavor.
Notes on canned whole tomatoes, broiled or fresh tomatoes, broiled
1 can per 1 can
Add a teaspoon of minced chipotle in adobo to plain diced tomatoes. It brings smoke and chile together.
Notes on diced tomatoes + chipotle in adobo or diced tomatoes + smoked paprika
1 can diced tomatoes + 1 tsp minced chipotle in adobo per 1 can
Use plain tomatoes and accept a milder dish, or add 2 drops of liquid smoke per can if you have it.
Notes on plain diced tomatoes or diced tomatoes + liquid smoke
Same amount
Fire-roasted tomatoes do everything plain canned tomatoes do: they bring tomato flavor, acidity, juice and soft pieces. On top of that they add a light smokiness and a touch of sweetness from the charring. The smoke is a background note, not a strong flavor. Any canned tomato of the same cut covers the main job; the question is only how to put the smoke back and how much the dish will miss it.
Every option, one card
Ranked · per 1 can fire-roasted tomatoes| # | Substitute | Instead of 1 can fire-roasted tomatoes | Verdict |
|---|---|---|---|
| 1 | Diced tomatoes + smoked paprikachili and soups | 1 can diced tomatoes + ¼ tsp smoked paprikaTweak it | Tweak it |
| 2 | Fresh tomatoes, broiledsalsa | 1 lbWorks | Works |
| 3 | Canned whole tomatoes, broiledsalsa | 1 canWorks | Works |
| 4 | Diced tomatoes + chipotle in adobochili | 1 can diced tomatoes + 1 tsp minced chipotle in adoboTweak it | Tweak it |
| 5 | Plain diced tomatoeschili and stews with plenty of other seasoning | Same amountYou'll taste it | You'll taste it |
| 6 | Diced tomatoes + liquid smokechili | 1 can diced tomatoes + 2 drops liquid smokeYou'll taste it | You'll taste it |
| Not a swap | Sun-dried tomatoes | not a swapNot for this | Not for this |
| Not a swap | Jarred roasted red peppers | not a swapNot for this | Not for this |
Diced tomatoes + smoked paprika
close; smoke without the char
Plain canned tomatoes are the same product without the charring step. A small amount of smoked paprika supplies the smoke.
- Best for
- chili and soups, shakshuka and braises, pasta sauces, slow-cooker recipes
- Texture
- the same
- Prep
- Stir the smoked paprika into the pot with the tomatoes; a pinch of sugar, about 1/8 teaspoon per can, replaces the slight sweetness roasting adds.
- Pantry
- Likely in your cupboard
- Suits
- vegan, gluten-free
Use sweet smoked paprika unless the dish wants heat. A quarter teaspoon per 14.5-ounce can is a starting amount; past ½ teaspoon the dish begins to taste of paprika instead of tomato. No charred bits, so the look is plainer.
Fresh tomatoes, broiled
fresher, with real char
Fire-roasted tomatoes made at home. Blistering fresh tomatoes under a broiler or on a grill gives real char and the same sweet, smoky flavor.
- Best for
- salsa, tortilla soup, sauces where tomato is the main flavor, summer cooking
- Texture
- softer and juicier
- Prep
- Halve Roma tomatoes, set them cut side down on a rimmed baking sheet, and broil a few inches from the element for 5 to 10 minutes until the skins blister and blacken in patches; cool, then chop with the charred skin and all the juices.
- Pantry
- Likely in your cupboard
- Suits
- vegan, gluten-free
About 1 pound of fresh tomatoes replaces one 14.5-ounce can. Watch them closely; broilers vary and the step from charred to burnt is short. A hot grill or a dry cast-iron skillet works the same way. Out-of-season tomatoes are pale and watery and are better replaced by canned.
Canned whole tomatoes, broiled
very close
The year-round version: char canned tomatoes yourself. It is closer to the bought product than any spice.
- Best for
- salsa, chili and soups, enchilada and pasta sauces
- Texture
- softer, irregular pieces
- Prep
- Drain a can of whole peeled tomatoes and keep the juice, spread the tomatoes on a rimmed baking sheet, broil 5 to 10 minutes until the edges blacken, then chop and stir the juice back in.
- Pantry
- Likely in your cupboard
- Suits
- vegan, gluten-free
Whole tomatoes char better than diced because there is more surface to blister and less liquid on the pan. A 28-ounce can of whole tomatoes makes about two 14.5-ounce cans' worth. Line nothing under the broiler with parchment; it can ignite.
Diced tomatoes + chipotle in adobo
smoky and noticeably hotter
Chipotles are smoked jalapenos, so a little of the minced pepper or its sauce adds smoke and heat together.
- Best for
- chili, salsa and taco fillings, tortilla soup, Mexican rice
- Texture
- the same
- Prep
- Mince the chipotle finely or use 1 teaspoon of the adobo sauce alone for less heat, and stir it into the tomatoes.
- Suits
- vegan
This makes the dish spicier, which fire-roasted tomatoes are not. One teaspoon per can is a starting amount. A pinch of chipotle powder, about 1/8 teaspoon, does the same from the spice rack. Not for Italian dishes.
Plain diced tomatoes
no smoke, slightly sharper
Used as they are, with nothing added. The recipe still works; it loses a layer of flavor.
- Best for
- chili and stews with plenty of other seasoning, casseroles, soups
- Texture
- the same
- Pantry
- Likely in your cupboard
- Suits
- vegan, gluten-free
In a dish with chili powder, cumin, browned meat or bacon, the missing smoke is hard to notice. In a simple sauce or salsa, the result tastes flatter and a little sharper. Crushed or whole tomatoes work the same way where the recipe calls for fire-roasted crushed or whole.
Diced tomatoes + liquid smoke
heavier wood smoke
Liquid smoke is concentrated wood smoke, and a couple of drops will scent a whole can of tomatoes.
- Best for
- chili, baked beans and barbecue-style dishes, slow-cooker recipes
- Texture
- the same
- Prep
- Add 2 drops per can, stir, taste after a few minutes of cooking, and only then add another drop.
- Suits
- vegan
Very easy to overdo; too much tastes harsh and artificial and cannot be taken back out. The smoke is hickory or mesquite, heavier than the light char of fire-roasted tomatoes. Two drops is a starting amount.
Sun-dried tomatoes
A more intense tomato, so it is sometimes offered as an upgrade.
It is a different ingredient.
- Best for
- nothing on this page
Sun-dried tomatoes are dried, chewy, concentrated and not smoky, and they bring no juice. A recipe that counts on a can of tomatoes for its liquid comes out dry and overly strong.
Jarred roasted red peppers
Also fire-roasted and red, which is why they get suggested.
They are peppers.
- Best for
- nothing on this page
Roasted peppers are sweet and have none of the acidity or juice of tomatoes, so the dish loses its tomato base. A few chopped and added to plain diced tomatoes do bring some roasted flavor; they cannot replace the tomatoes.
Don’t swap it here
2 cases- SafetyA home-canning recipe for salsa or tomatoes, swapping in tomatoes you have roasted with added oil, peppers or onions.Follow a tested recipe from the USDA or the National Center for Home Food Preservation exactly, or refrigerate or freeze your roasted version.
- A fresh roasted salsa made with plain canned tomatoes and a heavy hand of smoked paprika or liquid smoke.Broil the tomatoes, along with the onion and chiles, until charred in spots, then blend.
Questions
5 questionsCan I use regular diced tomatoes instead of fire-roasted?
Yes, can for can. The recipe will work the same way and taste a little less smoky and sweet. To make up the difference, add ¼ teaspoon smoked paprika per 14.5-ounce can, and a pinch of sugar if the dish tastes sharp.
How do I make fire-roasted tomatoes at home?
Halve Roma tomatoes and broil them cut side down on a rimmed baking sheet for 5 to 10 minutes, until the skins blister and blacken in patches. Cool, then chop with the charred skins and juices. About 1 pound replaces a 14.5-ounce can. Drained canned whole tomatoes can be broiled the same way.
What do fire-roasted tomatoes taste like compared with regular canned tomatoes?
Lightly smoky and a little sweeter, with small flecks of charred skin. They are not spicy. The difference is clear in a salsa or a plain sauce and small in a heavily seasoned chili.
Can I use liquid smoke to replace fire-roasted tomatoes?
With plain canned tomatoes, yes, carefully. Add 2 drops per can, cook for a few minutes, taste, and add one more drop only if needed. Too much tastes harsh and cannot be fixed. Smoked paprika is more forgiving.
What can I use instead of fire-roasted tomatoes in chili?
Plain diced or crushed tomatoes at the same amount, plus ¼ teaspoon smoked paprika per can or 1 teaspoon minced chipotle in adobo if you want more heat. Chili has enough seasoning that plain tomatoes on their own also work.
Tips for substituting fire-roasted tomatoes
5 tips- Match the cut. Replace fire-roasted diced with diced, crushed with crushed and whole with whole, and use the can undrained unless the recipe says to drain.
- Start smoked paprika at ¼ teaspoon per 14.5-ounce can and stop at ½ teaspoon. More than that tastes of paprika.
- When charring under the broiler, leave the blackened skin on. Those flecks are where the smoky flavor is.
- Bloom the smoked paprika. Stir it into the hot oil and onions for 20 to 30 seconds before the tomatoes go in, and it tastes rounder than paprika stirred into liquid.
- A 14.5-ounce can is about 1 ¾ cups and replaces about 1 pound of fresh tomatoes.