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Tomato, Roma, Paste, Black and Pear Tomato Seeds

Solanum lycopersicum

 

Roma tomato or Roma is a plum tomato popularly used both for canning and producing tomato paste because of their slender and firm nature. Commonly found in supermarkets in some countries, Roma tomatoes are also known as Italian tomatoes or Italian plum tomatoes. Roma” tomatoes are a standard plum tomato variety, oval shaped, with dense meaty flesh. “Roma” is a top-rated paste tomato by Mother Earth News and The New Western Sunset Garden Book notes the variety is a favorite for making sauce.

Plum Varieties are also called Roma's. Are commonly available in markets include Roma VF and San Marzano (semi-determinate; a signature tomato of Italian cuisine), though there are many other varieties, such as the short-season Ropreco Paste and the larger Amish Paste and Big Mama.

Paste tomatoes have fewer seeds and a firmer texture than other tomato fruit. Their plants also produce an entire crop of tomatoes at once, an advantage for processing the fruit into sauce. Eaten raw, paste tomatoes may disappoint, but once cooked down, their flavor intensifies into a delicious robust sauce.The “Amish Paste” tomato was developed in the United States, although there is doubt whether it originated in Wisconsin or Pennsylvania. “Amish Paste” has been designated a top paste tomato by Organic Gardening magazine. The plant's fruit is juicier than other paste varieties and thus the “Amish Paste” duals as a slicing salad tomato that also makes a rich full-bodied sauce