Roma (Plum) Tomatoes
Roma tomatoes, also called plum tomatoes, are the workhorse of the tomato world. Meaty, dense, and low in moisture with few seeds, they are the go-to choice for making sauces, pastes, and canned tomatoes — any preparation where you want rich tomato flavor without excess water.
Roma tomatoes are oblong and egg-shaped, typically 2–3 inches long with bright red, thick flesh. They have fewer seed cavities than round tomatoes, which means more flesh per tomato and less watery juice — exactly what you want for cooking down into sauces.
Flavor: Rich, concentrated tomato flavor — less sweet than cherry tomatoes, more savory and robust. The low moisture means the flavor isn't diluted.
Texture: Meaty and dense with thick walls and minimal gel/seed cavities. Holds up well to heat and cooking.
Tomato Sauce
The classic — simmer down for a rich, thick pasta sauce without hours of reduction
Canning
Low moisture and acidity make Romas ideal for home canning
Tomato Paste
Concentrate further into a deep, intense paste
Roasting
Halve, drizzle with olive oil, and slow-roast for intensely flavored oven-dried tomatoes
Bruschetta
Dice and drain — less watery than other varieties, making perfect bruschetta topping
Stuffing
The firm walls make them sturdy vessels for stuffed tomato preparations
Store at room temperature, stem side down, until ripe (3–5 days). Once fully ripe, use within 2–3 days. Refrigeration makes tomatoes mealy — only refrigerate if they're overripe and you need to extend by a day.