Plum tomato: Difference between revisions

Latest revision as of 05:59, 16 February 2025

A type of tomato used for sauces and canning

Plum tomatoes, also known as paste tomatoes, are a type of tomato bred for sauce and canning. They are generally oval or cylindrical in shape, with a higher solid content than other types of tomatoes, which makes them less juicy and more suitable for processing.

Characteristics[edit]

Plum tomatoes are typically smaller than beefsteak tomatoes but larger than cherry tomatoes. They have a firm flesh and fewer seeds, which makes them ideal for making tomato paste, tomato sauce, and salsa. The skin of plum tomatoes is usually thicker, which helps them hold up well during cooking.

Varieties[edit]

There are several varieties of plum tomatoes, each with unique characteristics:

Roma: One of the most popular varieties, Roma tomatoes are known for their rich flavor and low moisture content. They are often used in Italian cuisine.
San Marzano: Originating from Italy, San Marzano tomatoes are prized for their sweet taste and are considered the best for making authentic Neapolitan pizza sauce.
Amish Paste: A larger variety, Amish Paste tomatoes are known for their excellent flavor and are often used in home canning.

Cultivation[edit]

Plum tomatoes are grown worldwide, with major production in Italy, California, and other regions with warm climates. They require full sun and well-drained soil to thrive. The plants are typically determinate, meaning they grow to a fixed size and produce fruit all at once, which is advantageous for commercial harvesting.

Uses[edit]

Plum tomatoes are primarily used in cooking rather than eaten raw. They are ideal for:

Making tomato sauce and ketchup
Canning and preserving
Preparing salsa and other condiments

Related pages[edit]

@@ Line 1: / Line 1: @@
-'''Plum Tomato'''
+{{short description|A type of tomato used for sauces and canning}}
+{{other uses|Plum (disambiguation)}}
-The '''Plum Tomato''', also known as '''[[Roma Tomato]]''', is a type of [[tomato]] that is commonly used in cooking, particularly in [[Italian cuisine]]. It is characterized by its elongated, egg-like shape and its firm flesh, which makes it ideal for [[canning]] and [[sauce]] production.
+[[File:Plum Tomatoes, Lexington MA.jpg|thumb|right|250px|Plum tomatoes on the vine]]
-== History ==
+'''Plum tomatoes''', also known as '''paste tomatoes''', are a type of [[tomato]] bred for sauce and [[canning]]. They are generally oval or cylindrical in shape, with a higher solid content than other types of tomatoes, which makes them less juicy and more suitable for processing.
-The Plum Tomato is believed to have originated in [[South America]], where tomatoes were first cultivated by the [[Inca]] and [[Aztec]] civilizations. It was later introduced to [[Europe]] by Spanish explorers in the 16th century, and has since become a staple ingredient in many European cuisines, particularly in [[Italy]].
+==Characteristics==
+Plum tomatoes are typically smaller than [[beefsteak tomatoes]] but larger than [[cherry tomatoes]]. They have a firm flesh and fewer seeds, which makes them ideal for making [[tomato paste]], [[tomato sauce]], and [[salsa]]. The skin of plum tomatoes is usually thicker, which helps them hold up well during cooking.
-== Characteristics ==
+==Varieties==
+There are several varieties of plum tomatoes, each with unique characteristics:
-Plum Tomatoes are typically 3-4 inches long and 1-2 inches wide, with a smooth, shiny skin that ranges in color from deep red to orange. The flesh is thick and meaty, with few seeds, and has a sweet, slightly tangy flavor. This combination of characteristics makes the Plum Tomato particularly well-suited to cooking, as it holds its shape well and produces a rich, flavorful sauce.
+* '''Roma''': One of the most popular varieties, Roma tomatoes are known for their rich flavor and low moisture content. They are often used in [[Italian cuisine]].
+* '''San Marzano''': Originating from [[Italy]], San Marzano tomatoes are prized for their sweet taste and are considered the best for making authentic [[Neapolitan pizza]] sauce.
+* '''Amish Paste''': A larger variety, Amish Paste tomatoes are known for their excellent flavor and are often used in [[home canning]].
-== Cultivation ==
+==Cultivation==
+Plum tomatoes are grown worldwide, with major production in [[Italy]], [[California]], and other regions with warm climates. They require full sun and well-drained soil to thrive. The plants are typically determinate, meaning they grow to a fixed size and produce fruit all at once, which is advantageous for commercial harvesting.
-Plum Tomatoes are a warm-season crop that requires full sun and well-drained soil. They are typically planted in the spring, after the last frost, and harvested in the late summer or early fall. The plants are indeterminate, meaning they continue to grow and produce fruit throughout the growing season.
+==Uses==
+Plum tomatoes are primarily used in cooking rather than eaten raw. They are ideal for:
-== Uses ==
+* Making [[tomato sauce]] and [[ketchup]]
+* Canning and preserving
-Due to their firm flesh and low moisture content, Plum Tomatoes are ideal for [[canning]], [[sauce]] production, and [[paste]] making. They are also commonly used in [[salads]], [[soups]], and [[stews]], and can be roasted, grilled, or sautéed.
+* Preparing [[salsa]] and other condiments
-== Varieties ==
-There are many varieties of Plum Tomato, including the popular 'Roma', 'San Marzano', and 'Amish Paste'. Each variety has its own unique characteristics, such as size, flavor, and color, but all share the common traits of firm flesh and a shape that is ideal for cooking.
-== See Also ==
+==Related pages==
 * [[Tomato]]
-* [[Italian cuisine]]
+* [[Cherry tomato]]
-* [[Canning]]
+* [[Beefsteak tomato]]
-* [[Sauce]]
+* [[San Marzano tomato]]
 [[Category:Tomatoes]]
-[[Category:Fruits]]
+[[Category:Fruit vegetables]]
-[[Category:Vegetables]]
-[[Category:Cooking ingredients]]
-{{food-stub}}