Roma Tomato

The Roma Tomato, also known as the Italian Plum Tomato, is a versatile and widely-used variety of tomato, characterized by its elongated, egg-like shape and bright red color. Known for their dense, meaty texture and relatively low water content, Roma tomatoes are particularly ideal for creating rich, flavorsome sauces, pastes, and soups, and are favored by home cooks and expert chefs alike. Beyond their culinary appeal, Roma tomatoes offer several health benefits as they are an excellent source of vitamins A and C, potassium, and the antioxidant lycopene. Their robust flavor and firm structure also make them a popular choice for salads, sandwiches, and various cooking applications.
CAL / 100G
roma tomato
Roma Tomato FAQ
When cooking with Roma tomatoes, folks often struggle with choosing the right ones at the grocery store. A ripe Roma tomato should have a vibrant medium to dark red color. If it's too light, it may not be ripe, and if it's too dark, it may be overripe. Roma tomatoes are also often misunderstood when it comes to cooking. Due to their low moisture content, they may require a little more oil or liquid when sautéing compared to other varieties. Plus, many people do not know that the seeds in Roma tomatoes can sometimes make their dishes more acidic, so it's a good idea to remove them before cooking. To get the most out of your Roma tomatoes, don't limit yourself to just using them for sauces. They are great for baking and grilling as well due to their firm flesh. Additionally, while Roma tomatoes are most commonly used in Italian cuisine, they can also add a fresh taste and texture to a wide range of dishes from various cuisines. In terms of kitchen hacks, you can easily peel Roma tomatoes by slicing a small 'x' on the bottom and blanching them for about 30 seconds, followed by an ice bath. The skin will slide right off. Furthermore, to remove the seeds easily, cut the tomato in half lengthwise and squeeze gently.
How do I choose a good Roma tomato?
Do Roma tomatoes need to be peeled for sauce?
Is there a difference in taste between Roma tomatoes and regular tomatoes?
Can I use Roma tomatoes in a salad?
Should I deseed Roma tomatoes?
What's the best way to cut Roma tomatoes?
Can I use Roma tomatoes for bruschetta?
Are Roma tomatoes good for grilling?
Can I substitute Roma tomatoes with cherry tomatoes?
Why is my Roma tomato sauce too acidic?
Expiration & Storage Tips
When does roma tomato expire?
In the pantry, your fresh, uncut Roma tomatoes will generally last up to 1 week. If you're keeping them in the fridge, they can stay fresh for up to 2 weeks. Tomatoes that have been sliced or diced should be refrigerated and used within 2-3 days. If you want to extend the life of your Roma tomatoes even further than this, you can freeze them! Frozen Roma tomatoes can last up to 8 months without losing quality. Just remember, once they're thawed, they won't retain the same texture as fresh tomatoes but will still taste great in sauces and cooked dishes.
How do you tell if roma tomato is bad?
A bad tomato is often characterized by a wrinkled and/or soft skin. Discolorations, dark spots, and mold are also signs to look for. Additionally, if it smells unusually foul or oddly sweet, it's time to discard it. Always trust your senses when checking if a food product is safe to consume!
Tips for storing roma tomato to extend shelf life
• Store Roma tomatoes at room temperature until ripe, then move them to the fridge • Never store tomatoes in plastic bags as this traps moisture and speeds up decay • To freeze Roma tomatoes, wash and dry them thoroughly. Cut away the stem scar and place the tomatoes on a cookie sheet in the freezer. Once frozen, you can transfer them to a freezer bag or container
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