plum tomatoes -
Plum tomatoes are rich in lycopene, an antioxidant that increases when cooked, and provide moderate amounts of vitamin C, potassium, and fiber. They are low in calories and contain beneficial phytonutrients that support cardiovascular health.
About
Plum tomatoes (Solanum lycopersicum var. lycopersicum) are oblong, meaty tomatoes originally cultivated in Italy and now grown globally. Characterized by their elongated shape, thick flesh, and relatively few seeds, these tomatoes typically measure 2-3 inches in length and have a deep red color when ripe. The flesh is dense and low in moisture compared to other tomato varieties, with a slightly sweet, tangy flavor profile. San Marzano and Roma are the most renowned cultivars, prized for their quality and culinary versatility.
Culinary Uses
Plum tomatoes are the primary ingredient for tomato-based sauces, pastes, and purées across Italian, Mediterranean, and global cuisines. Their high flesh-to-seed ratio and lower water content make them ideal for long-cooked preparations such as marinara, bolognese, and passata. Fresh plum tomatoes are sliced for salads and cooked dishes, while the canned and concentrated forms are staples in pantries worldwide. They pair well with basil, garlic, oregano, and olive oil, and are essential in soups, stews, and cured tomato products.