lbs plum tomatoes
Plum tomatoes are rich in lycopene, a powerful antioxidant associated with cardiovascular and bone health, as well as vitamin C and potassium. They are low in calories and contain beneficial dietary fiber, particularly in the skin and seeds.
About
Plum tomatoes (Solanum lycopersicum var. lycopersicum) are an elongated, egg-shaped variety of tomato originally cultivated in Mexico and now widely grown throughout temperate and subtropical regions. Characterized by their dense, meaty flesh with relatively few seeds, plum tomatoes possess a concentrated tomato flavor with moderate acidity and subtle sweetness. The skin is typically deep red when fully ripe, though heirloom varieties may range from red-orange to burgundy. Varieties such as San Marzano, Roma, and Amish Paste represent distinct cultivars prized for specific culinary applications, with San Marzano tomatoes particularly valued for their low seed content and sweet flavor profile.
Culinary Uses
Plum tomatoes are the preferred choice for sauce-making, canning, and long-cooking preparations due to their high flesh-to-seed ratio and natural pectin content. They are essential in Italian cooking, particularly for pasta sauces, passata, and tomato paste production. In Mediterranean cuisines, plum tomatoes are roasted, stewed, or preserved through sun-drying. Their firm texture makes them suitable for dicing into salsas, bruschetta, and fresh preparations, while their concentrated flavor supports extended cooking without breakdown or excessive water loss. Canned plum tomatoes remain a staple pantry ingredient for soups, stews, and slow-cooked dishes across numerous culinary traditions.