Plum tomato

For other uses, see Plum (disambiguation).

Plum tomatoes on the vine

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

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

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

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

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

• Tomato
• Cherry tomato
• Beefsteak tomato
• San Marzano tomato