plum tomatoes cut into halves
Rich in lycopene, a potent antioxidant associated with cardiovascular and bone health; also provides vitamin C, potassium, and minimal calories (approximately 18 per 100 grams). The halved form concentrates compounds through moisture loss during cooking.
About
Plum tomatoes, scientifically classified as Solanum lycopersicum var. longum, are elongated varieties of tomato cultivated primarily for paste, sauce, and canning applications. Originating in Mesoamerica and now commercially grown worldwide, plum tomatoes are characterized by their oblong shape, dense flesh with fewer seeds, and lower water content compared to slicing tomatoes. Common cultivars include San Marzano (prized for Italian cooking) and Roma. The flavor is characteristically sweet with pronounced umami notes and mild acidity, making them ideal for concentrated preparations.
When halved lengthwise, plum tomatoes expose their firm interior structure and seed cavities, facilitating even cooking, moisture removal, and absorption of seasonings or oils during roasting, stewing, or sauce preparation.
Culinary Uses
Halved plum tomatoes are foundational in Mediterranean and Italian cuisines, particularly for slow-roasted preparations where the exposed flat surface develops caramelized edges. They are essential in tomato sauce (sugo di pomodoro), passata production, and slow-braised dishes such as cioppino and ratatouille. The halved form accelerates cooking and allows penetration of garlic, herbs (basil, oregano), and olive oil into the flesh. Roasting halves at low temperatures concentrates flavor and creates a concentrated product suitable for pasta dishes, soups, and preserved preparations. In Spanish and Portuguese cooking, halved plum tomatoes are used in gazpacho, salmorejo, and stewed vegetable medleys.