Roma tomato
Solanum lycopersicum 'Roma' · Fruit vegetable
Top 10 pairings
The Roma is the archetypal plum or paste tomato: an egg-shaped, deep-red fruit prized not for eating raw but for cooking down — meaty and dense, with thick walls, little juice and few seeds, it reduces to a rich sauce without watering it down.
Picking a good onedrag
UnderripeOverripe
Just ripeBuy itThe one to carry home. Firm enough to slice clean for salads and sandwiches.
ColourPink to light red, even
FleshFirm, yields to firm pressure
StemGreen calyx, clean dry scar
SmellFaint green-leaf note
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it. These cues are Tomato's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
91%
Edible part
123 g · core and stem end out
135 g
Weight each
each one
65%
Juice
650 ml a kilo, sieved
Keeping ittap a temperature
Keep it at 10-13 C, never in the fridge. Below 10 C it turns mealy and loses aroma for good.
90-95%
Humidity
Loose, single layer
Airflow