Roma Tomatoes (Plum Tomatoes)

What Are Roma (Plum) Tomatoes?

Roma tomatoes are an oval, elongated variety resembling plums and widely grown in many parts of the world (Solanum lycopersicum). They are also known as “plum tomatoes” or “paste tomatoes.”

They have low water content, dense flesh, and a small seed cavity. This makes them thicken quickly when cooked and suitable for drying. They can be thought of as a globally grown counterpart to San Marzano tomatoes without a protected geographical designation.

Roma Tomato Nutrition Facts

Raw Roma tomatoes provide approximately 18 kcal of energy, 3.9 g of carbohydrates, and 1.2 g of fiber per 100 g; like standard tomatoes, they are rich in vitamin C. Values are approximate.

How Should Roma Tomatoes Be Consumed?

Roma tomatoes can be part of a balanced diet as a low-calorie food and source of vitamin C; they are most often eaten cooked, as sauce or paste, or dried.

This is general information; Roma tomatoes are a food and are not a medical treatment.

How to Choose Roma Tomatoes

A good Roma tomato has firm, smooth skin, a red color, and a regular oval shape. Avoid tomatoes that are soft, cracked, or have green spots.

• The skin should be firm and smooth.
• The color should be evenly red.
• The shape should be evenly oval, without cracks.

How to Store Roma Tomatoes

Store Roma tomatoes in a cool place at room temperature for a few days; refrigeration dulls their flavor. If they are unripe, leave them at room temperature to ripen, then refrigerate them briefly.

Using Roma Tomatoes in the Kitchen

Roma tomatoes are most often used to make tomato paste, sauces, stews, and dried tomatoes; their low-moisture flesh also makes them suitable for oven-drying.

Are Roma Tomatoes Suitable for Salad?

They can be, but they do not provide as juicy and fresh a taste as juicier, meatier tomato varieties; larger table tomatoes or cocktail tomatoes are more often chosen for salads.

Frequently Asked Questions

Are Roma Tomatoes and Plum Tomatoes the Same?

Yes. “Plum tomato” is a common English name for Roma tomatoes; both terms refer to the same group.

Why Are Roma Tomatoes Preferred for Tomato Paste?

Because they have low water content and dense flesh, they thicken quickly when simmered and make a concentrated paste with less cooking time.

What Can Be Used Instead of Roma Tomatoes?

San Marzano tomatoes or good-quality canned plum tomatoes can produce similar results.