Roma tomatoes, botanica name Lycopersicon esculentum ‘Roma’, are an improved tomato variety and a member of the Solanaceae family along with the potato, eggplant and tobacco. Roma tomatoes have been bred specifically for disease resistance, shape and durability. Most Roma tomatoes are used in processed tomato products such as ketchup, soup, tomato paste and sauce.

Roma tomatoes distinguish themselves by their elongated torpedo shape. They are red orange in color, smooth skinned and they have a low seed count. They have both low acid and sugar content which results in a mild tomato flavor with a subtle sweetness that is amplified when cooked. Roma tomatoes have a thick and meaty flesh that holds up well in both cooked and raw tomato preparations.

Nutritional Value

Roma tomatoes are an inherently rich source of lycopene, a naturally occuring pigment that doubles as an antioxidant. Lycopene is known for its anti-cancer benefits such as preventing, fighting and repairing cell damage within human bodies. Tomatoes are also now being studied for their ability to protect the skin from the UV rays of the sun.

Serving Ideas

Though Roma tomatoes are the trademark tomato for sauce, paste and soup tomatoes, within the late 20th Century and early 21st Century, they have also become a popular fresh market tomato for use in both cooked and raw preparations. Roma tomatoes can be slow roasted, dried, stuffed and baked or sliced and added to stews, soups and sauces. Their meaty flesh makes them perfect for chopped salads and salsas. They pair well with garlic, chilies, beans, shrimp, basil, oregano, cilantro and cheeses both fresh and aged.

Geography/History

Roma tomatoes are descendents of the wild tomato, whose origins can be traced to coastal South America over one million years ago. Archeological evidence suggests that the very first strains of domesticated tomatoes were cultivated by Mesoamerican farmers at least a thousand miles away in northern Central America. The Roma tomato evolved out of the demands of early industrial agricultural. High production demand and relatively low aesthetic value of processing tomatoes led to the development of the machine-harvestable varieties in the 1960's. Genetic studies have proven that the change in shape from round to torpedo and the increased firmness were actually the result of a mutation in genes. This mutation was identified as SUN after the tomato variety, Sun 1642. This gene causes uniform fruit elongation in longitudinal directions and it is responsible for the Roma tomato’s shape.

Seasons/Availability

Roma tomatoes are available year round.