ripe plum tomatoes core -- peel
Rich in lycopene, a potent antioxidant with potential cardiovascular benefits; also good sources of vitamin C, potassium, and fiber (especially when skin is consumed). The cooking process increases bioavailability of lycopene.
About
Ripe plum tomatoes, botanically classified as Solanum lycopersicum var. longum, are elongated cultivars of the common tomato plant native to Mesoamerica. Distinguished by their oval to cylindrical shape and dense, firm flesh with relatively few seeds, plum tomatoes are prized for their high solids content and concentrated flavor. When mature and ripe, they display a deep red color with a slightly waxy exterior skin. The flesh is meaty and less watery than round slicing varieties, making them ideal for cooking applications where reduction and concentration are desired. Key cultivars include San Marzano, Roma, and Amish Paste, each with subtle variations in seed cavity size and wall thickness.
The term "core—peel" refers to the preparation technique of removing both the fibrous central core (containing the seed cavities and connecting tissues) and the outer skin, yielding pure tomato flesh prized for sauces and preparations requiring a uniform texture without seeds or skin fragments.
Culinary Uses
Peeled and cored plum tomatoes are fundamental to Italian and Mediterranean cooking, particularly in the production of tomato passata, polpa di pomodoro, and concentrated sauces. Canned peeled plum tomatoes are a pantry staple in professional and home kitchens for preparing pasta sauces, soups, stews, and braises. The removed core and peel can be reserved for stocks or discarded. Fresh ripe specimens are also used for rustic sauces, salsas, and gazpacho. The dense flesh makes them superior to round varieties for long-simmered sauces where reduction concentrates flavors and creates natural body without added thickeners.