Roma tomato
Solanum lycopersicum
Concentrated tomato flavor with less sweetness and more acidity than beefsteaks; cooks down to rich umami.
About Roma
The Roma tomato (also called plum tomato) is the elongated, denser cooking tomato that defines Italian sauce-making traditions. The thicker flesh, lower water content, and meatier texture compared to beefsteaks make Romas the canonical sauce tomato — they break down to thick consistency more easily and don't require lengthy water reduction. Italian San Marzano tomatoes (a Roma-type cultivar from the Campania region) are the gold standard for canned tomato sauce; canned San Marzanos are often better than fresh out-of-season tomatoes. Fresh Romas work excellently for fresh tomato sauces, slow-roasted tomato concentrates, and tomato confit. Their lower water content also makes them better for stuffing.
Variety profile
Common uses
- Italian pasta sauce
- Tomato confit
- Slow-roasted tomatoes
- Salsa base
- Stuffed tomatoes
Editorial notes
Canned San Marzano tomatoes (DOP-certified) are typically better than out-of-season fresh Romas for sauce. Use fresh only at summer peak.