Campari Tomatoes
Campari tomatoes are a small, round, deep-red tomato variety grown specifically for snacking and salads, prized for a sweetness-to-acidity balance that's higher than most other tomatoes their size. They're typically sold still attached to the vine in clamshell packs, weigh a bit more than a cherry tomato but far less than a plum tomato, and have fewer seeds and less watery interior than either.
Varieties
Campari tomatoes are a specific hybrid variety, distinct from cherry and grape tomatoes despite similar size categories. They're bred for a higher sugar content and lower acidity than cherry tomatoes, and typically have a smoother, rounder shape and fewer seed cavities.
Buying tips
Choose tomatoes that are firm but yield slightly to gentle pressure, with taut, unblemished skin and green stems still attached if possible; the stem is a reliable freshness indicator since it dries out and browns as the tomato ages.
Substitutes
Cherry tomatoes — 4:1 by count
Cherry tomatoes are smaller and juicier with thinner skin. Use about four to replace one Campari tomato by volume, and expect a slightly less sweet, more acidic bite.
Grape tomatoes — 6:1 by count
Smaller and firmer than cherry tomatoes with a milder flavor. Good in salads where you want less juice pooling on the plate.
Plum (Roma) tomatoes — 1:1
Roma tomatoes are meatier and less sweet, with a firmer, drier flesh that holds up better in cooked sauces than in a raw salad.
Regular round (globe) tomato, chopped — 1/2:1
Use about half of a standard round tomato, chopped, to match the volume of one Campari tomato. Flavor is more variable and often more acidic depending on ripeness.
Sun-dried tomatoes (oil-packed) — not a direct swap
Too concentrated and chewy to replace fresh Campari tomatoes in salads or salsas. Only works in cooked dishes like pasta sauces or braises where a deep, tangy flavor is wanted instead of fresh crunch and juice.
Storage
Store Campari tomatoes at room temperature, out of direct sunlight, for up to a week; refrigeration dulls their flavor and turns the flesh mealy. Once cut, refrigerate leftover halves in a sealed container and use within two days.
How to use
Their balance of sweetness and low seed content makes them well suited to raw preparations: halved or quartered in salads, sliced for sandwiches, or eaten whole as a snack. They also hold their shape well when roasted whole at high heat for 15-20 minutes, making them a good choice for sheet-pan dishes and quick pan sauces.
What it pairs with
Pairs well with fresh mozzarella, basil, olive oil, and balsamic vinegar in a classic caprese-style salad, and with feta, cucumber, and red onion in Mediterranean-style salads. Their sweetness also balances sharp, salty ingredients like capers and anchovies.
Nutrition
Like other tomatoes, Campari tomatoes are low in calories and a good source of vitamin C and lycopene, an antioxidant that becomes more available to the body when the tomato is cooked rather than eaten raw.
FAQ
Are Campari tomatoes the same as cherry tomatoes?
No. They're a separate cultivar, generally larger than cherry tomatoes (about golf-ball size), sweeter, and with less seed gel inside, though they're often shelved near cherry and grape tomatoes in stores.
Why are Campari tomatoes sold on the vine?
Keeping them attached to the vine slows moisture loss and ripening, which helps preserve their sweetness and firmness longer than loose tomatoes of the same variety.
Can Campari tomatoes be used for canning or sauce?
They can, but their high water content and low acidity relative to paste tomatoes like Roma make them less efficient; sauces take longer to reduce and may need added acid for safe canning.
Do Campari tomatoes need to be seeded before using?
Usually not. They have noticeably less seed gel than most tomatoes, so seeding is only worth doing for very dry preparations like bruschetta topping meant to sit for a while.
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