x ripe plum tomatoes

ProducePeak season runs from late summer through early fall (August to October in the Northern Hemisphere), though hothouse cultivation and global supply chains make them available year-round in most markets.

Rich in lycopene, a powerful antioxidant, and vitamin C; also a good source of potassium and fiber. The lycopene content increases with ripeness and cooking.

About

The plum tomato, scientifically classified as Solanum lycopersicum var. lycopersicum, is an elongated, oval-shaped cultivar of the common tomato plant originating from Central and South America. The fruit is characterized by its dense, meaty flesh with relatively few seeds, making it ideal for culinary applications requiring substance and reduced moisture content. Plum tomatoes feature a deep red color when fully ripe, with a slightly sweet and acidic flavor profile. The 'San Marzano' and 'Roma' varieties are among the most recognized cultivars, prized for their concentrated flavor and low water content, which make them superior for sauce production compared to general-purpose tomato varieties.

Culinary Uses

Plum tomatoes are quintessential in Italian cuisine, particularly for producing tomato sauces, passata, and conservas due to their high solids content and low seed count. They are extensively used fresh in Mediterranean salads, salsas, and bruschetta, and cooked in soups, stews, and ragùs. The firm flesh holds its shape during extended cooking, making plum tomatoes ideal for roasting, slow-cooking, and canning. In professional kitchens, they are often blanched and peeled to remove the skin before using in refined preparations. Their meaty structure also makes them suitable for stuffing and baking.

Forms & Preparations

  • Fresh whole — Whole ripe fruit, used fresh in salads or lightly cooked; skin removed by blanching if desired
  • Peeled and seeded — Blanched, skinned, and cored; prepared for refined dishes or sauce-making
  • Crushed or chopped — Manually broken down or diced for sauces, salsas, and stews
  • Roasted — Slow-roasted at low temperature to concentrate sugars and remove moisture; intensifies flavor
  • Canned whole or crushed — Preserved in liquid; shelf-stable alternative that retains quality and flavor year-round
  • Sauce or passata — Cooked down and strained to a smooth consistency; used as a base for further preparations

Substitutes

  • Unknown — Use 1:1 by weight; offers superior umami and lower acidity, ideal for sauces when fresh plums are unavailable
  • Unknown — Substitute 1:1; slightly juicier but still meaty; widely available and suitable for most cooked applications
  • Unknown — Use 2-3:1 by count due to smaller size; higher water content requires longer cooking times; better for fresh applications
  • Unknown — Use 1:1 by volume; drain excess liquid; convenient alternative that reduces prep time
  • Unknown — Use sparingly (1:3 ratio); highly concentrated flavor; best for sauces and stews requiring depth