Other names: Plum Tomatoes, Italian Roma Tomatoes, Paste Tomatoes, Italian Tomatoes
Translations: Roma Tomāti, Romų Pomidorai, Roma Tomate, Roma rajčica, Cà chua Roma, Pomidory Roma, Roma-tomaten, रोमा टमाटर, Roma Tomates, Рома Помидоры, Ρόμα Ντομάτες, الغجر الطماطم (البندورة), 로마 토마토, Roma Rajčata, Роми Парадајз, Roma kamatis, 罗马番茄, Els tomàquets Roma, Roma Paradižnik, Roma Paradajky, Roma Pomodori, רומא עגבניות, Roma Tomater, Roma Tomat, ローマトマト, Tomates Roma, Roma-Tomaten, Roma Tomater, Roma Tomater, Los tomates Roma, Рома Помідори, Roma Tomaatit, Домати ромите
Small, smooth, usually red in color, acidic, juicy, egg or pear shaped.
Colors: They come in a variety of colors but are usually red with green stems
Flavors: Sweet, acidic, sour
Mouthfeel: Soft, Juicy
Food complements: Grated cheese, Basil, Goat cheese, Olive oil, Balsamic vinegar, Garlic, Onions, Shallots
Wine complements: Red wine, Cabernet savignon, Merlot, Zinfandel
Beverage complements: Tea, Ginger ale
Substitutes: San marzano tomatoes, Amish paste, Hungarian italian, Or opalka tomatoes
Selecting and Buying
Peak: may, june, july, august
Choosing: Look for Roma Tomatoes that are nice and red in color, also look for ones that are plump. Heaviness for their size indicates a lot of juice.
Buying: To get the best Roma tomatoes, you should go to an open farmer's market, where they are grown fresh and in season during the summer months. Hot-house grown Roma tomatoes are available year-round at most grocers.
Procuring: Roma tomatoes are usually grown in warm climates, such as Italy, parts of North America and Mexico.
Preparation and Use
Roma tomatoes make a wonderful tomato sauce. They are meaty and have very few seeds. These tomatoes are normally chopped up into small pieces and sprinkled over small dishes.
Cleaning: Always rinse with water to clean and remove any pesticides.
Conserving and Storing
Never refrigerate tomatoes. Store in plastic container to keep fresh.