ripe italian plum tomatoes
Rich in lycopene, a powerful antioxidant, and vitamin C; also a good source of potassium and dietary fiber, with minimal calories and fat content.
About
Ripe Italian plum tomatoes (Solanum lycopersicum var. plum or paste types) are an elongated cultivar of the common cultivated tomato, characterized by their oblong shape, dense flesh, and relatively low water and seed content. Originating in Campania and other southern Italian regions, these tomatoes are bred specifically for processing and sauce-making, with a naturally concentrated flavor and thick walls that make them ideal for reducing. The skin is typically deep red when fully ripe, and the interior contains a small central seed cavity surrounded by firm, meaty pulp with high lycopene and sugar concentrations.
Culinary Uses
Ripe Italian plum tomatoes are the foundation of classic Mediterranean cuisine, particularly in Italian and Spanish cooking. They are traditionally used for making tomato passata, polpa di pomodoro (crushed tomato), San Marzano paste, and canned whole or crushed tomatoes for sauces. Their low moisture content and concentrated flavor make them superior for long-simmered preparations such as marinara, arrabbiata, and ragù, as well as for fresh applications like salsa and bruschetta when sun-ripe. They are less suitable for slicing and serving raw, as their seed content and firmness differ from beefsteak varieties, but their natural acidity and umami make them prized across professional and home kitchens.