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lbs. roma tomatoes

ProducePeak season runs from late July through September in most North American growing regions; in Mediterranean climates, availability extends from June through October. Available year-round in most markets through canned and processed forms.

Rich in lycopene (a carotenoid antioxidant that becomes more bioavailable when cooked) and vitamin C; moderate source of potassium and fiber.

About

Roma tomatoes (Solanum lycopersicum var. roma) are an Italian heirloom variety of plum tomato characterized by an elongated, oval shape and dense flesh with relatively few seeds. Originally cultivated in the Campania region of Italy, these tomatoes are prized for their firm texture, low moisture content, and concentrated flavor profile—meaty and mildly sweet with subtle acidity. The variety typically weighs 2–3 ounces and measures 2–3 inches in length, with thick walls that make them ideal for processing. Roma tomatoes are technically a determinate bush variety, meaning they produce fruit in concentrated flushes rather than throughout the season.

Culinary Uses

Roma tomatoes are the standard choice for making tomato sauce, paste, and canned products due to their dense flesh, low seed content, and superior flavor when cooked down. They excel in Italian cuisine for rustic sauces (passata, sugo), Spanish gazpacho, and Mediterranean stews. Their firm texture makes them suitable for roasting, stuffing, or preserving through canning or drying. While less ideal for fresh applications than slicing varieties, they can be halved and used in salads or as a garnish. Their natural acidity and meaty character marry well with garlic, basil, olive oil, and oregano.

Forms & Preparations

Fresh whole — Uncooked, used raw in salads or halved for roasting; requires peeling if sauce is desired.
Peeled and seeded — Blanched briefly, skin removed, and interior seeds/liquid strained; standard preparation for sauce making.
Chopped or diced — Cut into uniform pieces for stews, salsas, or quick-cooking applications.
Roasted — Halved or quartered and roasted until caramelized; concentrates flavor and sweetness for sauces or spreads.
Dried — Slow-dried until leathery or brittle; used as an intensely flavored seasoning or rehydrated for cooking.
Canned/preserved — Processed whole, crushed, or as puree in commercial canning; shelf-stable year-round alternative to fresh.