plum tomatoes cut into small cubes
Plum tomatoes are rich in lycopene, a powerful antioxidant, and contain significant amounts of vitamin C, potassium, and fiber. They are low in calories and fat.
About
Plum tomatoes are an oblong variety of Solanum lycopersicum that originated in Mexico and are now cultivated worldwide. They are distinguished by their dense flesh, few seeds, and elongated shape, typically measuring 2-3 inches in length. Plum tomatoes have a concentrated sweetness and moderate acidity, with a firmer texture than round slicing tomatoes, making them well-suited for cooking applications. The skin is thicker and tougher than other varieties, which helps them withstand the cooking process without breaking down into mush.
Common cultivars include the San Marzano, known for its sweet flavor and meaty interior, and Roma tomatoes, a hardy hybrid preferred for canning and commercial processing. Plum tomatoes are less watery than beefsteak varieties, yielding a denser final product when cooked.
Culinary Uses
Plum tomatoes are essential in Mediterranean, Italian, and Latin American cuisines, particularly for sauces, salsas, soups, and stews where their firm texture and reduced water content prevent excessive liquid accumulation. Dicing them into small cubes makes them ideal for pico de gallo, fresh salsa, pasta sauces, gazpacho, and tomato-based braises. They are frequently canned whole or crushed for use throughout the year. In fresh preparations, diced plum tomatoes contribute structure and concentrated flavor to composed dishes without becoming mushy, making them suitable for both raw and cooked applications.