roma tomato
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roma tomato

ProducePeak season is late summer through early fall (July to October in the Northern Hemisphere), though commercially grown Roma tomatoes are available year-round in most markets due to controlled agricultural production and importation.

Rich in lycopene, a powerful antioxidant associated with cardiovascular health, and also provides significant vitamin C, potassium, and dietary fiber. Low in calories while offering modest amounts of folate and vitamin K.

About

The Roma tomato is a plum-type cultivar of Solanum lycopersicum, originating from Italy and bred specifically for processing and culinary applications. Characterized by an elongated, oval shape with a thick skin and fewer seeds than round varieties, Roma tomatoes possess dense flesh and lower water content, making them ideal for cooking. The flavor is moderately acidic and sweet, though less juicy than beefsteak varieties. Their structural integrity when cooked and suitability for sauce production have made them the standard commercial variety for canned tomato products worldwide.

Culinary Uses

Roma tomatoes are the preferred choice for tomato sauces, pastes, and purees due to their dense flesh and minimal seed content. They are extensively used in Italian and Mediterranean cuisines for preparations such as salsa di pomodoro, pasta sauces, and soups. The variety also performs well in stews, braises, and slow-cooked dishes where structural integrity is important. Fresh Roma tomatoes can be sliced or quartered for salads, though they are less ideal raw compared to slicing varieties. Home canners and commercial processors rely heavily on this cultivar for preserving whole tomatoes or reducing them into concentrated products.

Forms & Preparations

  • Fresh whole — Raw or cooked whole, commonly used in sauces, soups, and stewed preparations
  • Diced/Chopped — Cut into cubes or chunks for even cooking and distribution in sauces and dishes
  • Pureed/Strained — Cooked and passed through a food mill or blender to create smooth tomato sauce or passata
  • Canned (whole or crushed) — Preserved in cans with minimal processing, available as whole peeled, diced, or crushed forms
  • Paste/Concentrate — Reduced by cooking and concentration to a thick paste, used as a seasoning and flavoring agent
  • Roasted — Halved and slow-roasted to concentrate flavor and create an intense, caramelized product

Substitutes

  • Unknown — A premium Italian plum variety with sweeter flavor and fewer seeds; use as a 1:1 replacement, though San Marzano is preferred for refined sauces and will produce a slightly sweeter result.
  • Unknown — Use 1 pound canned (drained) to replace approximately 1.5 pounds fresh Roma tomatoes; convenient for sauces and cooked applications, though fresh provides better texture in fresh preparations.
  • Unknown — Any paste or sauce-type cultivar works similarly; substitute 1:1 by weight, though texture and flavor intensity may vary slightly.
  • Unknown — Less ideal but usable; expect higher water content and more seeds, so drain excess liquid before using in sauces; use 1.5:1 ratio to account for greater moisture.

Recipes Using roma tomato (5)

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Best in Town Guacamole

A creamier version of our all time favorite, loaded with fresh red onion and roma tomatoes and a hint of something different.

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Fresh Creamy Guacamole

Fresh Creamy Guacamole from the Recidemia collection

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Khao Pad Gai

This is Thai-style fried rice with chicken, as street vendors in the central region of Thailand fix it. Note that this is a very imprecise recipe, and so "cups" means "handfuls".

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Nepali Peanut Salsa

Nepali Peanut Salsa from the Recidemia collection

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Shrimp and Tilapia Ceviche with Green and Red Peppers

* Source: Midwest Living * Prep: 1 hour | Chill: 5 hours * Makes 8 servings