Plum tomato

Plum Tomato

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.

History

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 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.

Cultivation

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

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.

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

• Tomato
• Italian cuisine
• Canning
• Sauce

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