How to serve, by age
6–8 mo
Score the skin, blanch for half a minute and peel; remove the seeds, cook the flesh soft and mash.
9–11 mo
Peeled, seeded small pieces cooked soft — in tomato egg custard or stewed noodles.
12 mo+
Peeled pieces stir-fried soft, in family dishes.
Choking risk: Low
Cooked tomato is soft and low risk; raw tomato pieces stay tough and chewy, so hold them back early.
If choking ever happens: act immediately — call emergency services (911 in the US) and seek emergency care. Do not wait.
Allergens
Tomato is not among the eight most common food allergens (milk, egg, peanut, tree nuts, soy, wheat, fish, shellfish). Any food can cause a reaction in principle — introduce new foods one at a time, during the day, and watch your baby.
Common questions
- Too sour for my baby?
- Cook it with sweeter vegetables — pumpkin, corn or potato — to round out the acidity. Acid juice can leave a red mark around the mouth; wipe clean after eating.
Practical tips
- Cooked tomato usually wins before raw tomato does.
- Cherry tomatoes are round and slick: halve or quarter them.
Sources
This page is general guidance assembled from the public sources above. It is not medical advice. For questions about your baby — including allergies, prematurity and any health condition — ask your pediatrician. See our medical disclaimer.