.3 kilograms skinless plum tomato

The plum tomato (Solanum lycopersicum var. lycopersicum) is an oblong, cylindrical variety of cultivated tomato native to Mesoamerica but now grown worldwide. Characterized by fewer seeds, thicker flesh, and lower water content than round slicing tomatoes, plum tomatoes are typically 2–3 inches long with a deep red color when fully ripe. Their dense, meaty texture and mild acidity make them particularly suited for cooking applications. The "skinless" designation refers to tomatoes with the outer epidermis removed, either manually or via blanching and peeling, exposing the bright red flesh beneath.

Plum tomatoes are the primary choice for sauces, pastes, and cooked preparations across Mediterranean cuisines, particularly Italian cooking. Their low moisture content allows for concentrated flavor development during reduction, making them ideal for marinara, arrabbiata, and tomato-based stews. Skinless plum tomatoes are especially valued in professional kitchens and canned preparations, as the absence of skin prevents texture irregularities and allows for cleaner suspension in sauces. They are commonly used in soups, braises, and as a base for tomato coulis. Fresh skinless plum tomatoes can be diced for salads or slowly cooked into compotes.