Organic 'Roma' tomato (Solanum lycopersicum) from the seed company Gaia, an Italian variety ideal for sauces and preserves
Originating from Italy , the 'Roma' tomato is an iconic variety that has been used for generations in sauces, coulis and preserves . Its oval red fruit , with thick, flavorful flesh , contains few seeds and little juice , making it one of the best paste tomatoes. Valued for its concentrated flavor content , it is ideal for processing and offers an abundant harvest in a short period.
Did you know?
The 'Roma' tomato is one of the most widely grown varieties for the production of industrial tomato sauce. Its low humidity level allows for rapid cooking and optimal concentration of flavours.
Spread: compact port and grouped production
Plant height: 90 to 120 cm
Quantity per pack: ± 20 seeds
Companion plants: basil, parsley, carrot, asparagus, alliums, celery, borage, marigold, calendula, mint, sage, peppers, dill (until maturity)
Enemy plants: potato, corn, kohlrabi, beetroot, fennel, peas, squash
Cultivation method
Sow seeds indoors 6-8 weeks before planting out, then transplant to open ground after the last frost , when night temperatures are above 12°C . Plant 3-6 mm (1/8-1/4") deep , spacing plants 30-45 cm (12-18") apart and rows 120-180 cm (4-6') apart. This determinate variety does not necessarily require staking, as it produces its fruit in a single concentrated period.
Harvesting and storage
Harvest tomatoes when they reach their full bright red color and are slightly firm. For even ripening , leave them on the vine for as long as possible. You can also harvest them slightly green and let them ripen off the vine at 72°F (22°C).
Store tomatoes at room temperature , in a well-ventilated area, away from direct sunlight. For optimal storage, place them in a cool place (12-21°C) with a relative humidity of 95% . Avoid refrigerating them, as this alters their texture and taste.
Long-term preservation methods
Freezing: Cut them into pieces or freeze them whole for future use in sauces and soups
Drying: Slice them and let them dehydrate slowly to obtain dried tomatoes rich in flavor.
Preserve: prepare coulis, tomato sauce or jarred tomatoes to enjoy all year round
Recipe: Homemade Roma Tomato Paste
Ideal for sauces, pizzas and stews, this concentrated tomato paste highlights all the intensity of the 'Roma' tomato.
Ingredients
- 2 kg of ripe 'Roma' tomatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar (optional, to soften the acidity)
- 1 clove garlic, minced
- 1 sprig of thyme or basil (optional, for flavor)
Preparation
- Wash and cut the tomatoes into pieces , then cook them over medium heat in a large saucepan for 15 minutes , stirring regularly.
- Pass them through a potato masher or vegetable mill to remove the skin and seeds.
- Return the puree to the heat , add the salt, sugar, garlic and herbs, then reduce over a low heat for 1 to 2 hours , until the paste thickens.
- Pour the hot tomato paste into sterilized jars and store in the refrigerator or in a cool place.
With its dense texture, low juice content and intense taste , the 'Roma' tomato is the perfect variety for making a homemade tomato paste rich in flavor.
