Roma tomato is a plum-type tomato with an elongated, egg-like shape, relatively firm flesh and fewer seed cavities than many slicing tomatoes. It is commonly used for sauces, roasting, canning and preparations where a lower moisture content is useful. Roma refers to a type rather than one single protected variety.
Roma tomatoes are suitable for concassé, tomato sauces, roasting and slow cooking because their flesh holds shape and cooks down with less free liquid than many juicier varieties. San Marzano is a distinct Italian plum tomato type often associated with traditional tomato sauces.
Example: use Roma tomatoes for concassé or a cooked tomato sauce, removing the skin and seeds when the recipe calls for a refined texture.
Chef’s tip: select ripe, firm fruit with good colour and no soft or damaged areas.
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