plum tomates
Rich in lycopene, a powerful antioxidant associated with reduced disease risk, and a good source of vitamins C and K, plus dietary fiber.
About
Plum tomatoes (Solanum lycopersicum var. lycopersicum) are elongated, oval-shaped cultivars of the common tomato native to Central and South America. Also known as roma tomatoes or paste tomatoes, they are characterized by their dense, meaty flesh with relatively few seeds and a thick skin. The flesh is firmer and less watery than round slicing tomatoes, making them ideal for processing and preserving. Plum tomatoes typically range from 2–4 inches in length and possess a concentrated tomato flavor with balanced sweetness and acidity.
Culinary Uses
Plum tomatoes are the preferred variety for making tomato sauce, paste, and canned products due to their high solid content and low moisture. They are extensively used in Italian, Mediterranean, and Mexican cuisines for braises, salsas, and sauces. Fresh plum tomatoes can be halved and roasted, added to soups, or used in fresh preparations like pico de gallo, though they are less commonly eaten raw compared to slicing tomatoes. Their dense texture also makes them suitable for grilling and smoking. When out of season, canned plum tomatoes are a standard kitchen staple and often preferred over fresh for cooked applications.