WHAT IS A ROMA TOMATO?
This plum shaped fruit, like all tomatoes, is a member of the berry family. Named after Italy’s capital, this egg shaped ambassador is grown in throughout the world. Roma’s are often used in the production of tomato paste and canned tomatoes. Compared to their cousins Roma’s have a lower seed and moisture content, larger number of tomatoes produced per vine and are a hardier crop in general. Much like with the target crop load (maximum amount of product a plot can yield before quality drops) of wine grapes, some experts feel that the large number of Roma tomatoes per vine results in a loss of flavor. Fully grown they are about 3 inches (7 cm) in length with a thick, red skin.
WHY ARE ROMA TOMATOES GOOD FOR YOU?
They are rich in vitamins A and C as well as in the pigment lycopine (as are all tomatoes).
WHEN ARE ROMA TOMATOES IN SEASON?
Roma’s are a warm weather crop so only plant them in the summer, well after the last frost. These tomatoes are ready for harvest 3 to 4 months after seed planting.
HOW SHOULD ROMA TOMATOES BE STORED?
For the best flavor avoid the refrigerator and store them at room temperature. However be warned that while these fruits will have more flavor when not chilled, they’ll also ripen faster. If you’re overwhelmed with this fruit all at one time, slice them up and dry them in your oven (140 F / 60 C) on a foil sheet with some oil, salt and pepper. By checking them periodically you can either semi-dry them (more fun) or completely desiccate them.
WHAT IS THE PROPER WAY TO CONCASSER A ROMA TOMATO?
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ARE ROMA TOMATOES ITALIAN?
No, they are not. Today Roma tomatoes are grown in various countries (U.S.A., Mexico, etc). Also, this breed was actually invented in the United States by the U.S.D.A. in 1955.