Essential for a good tomato sauce, roma tomatoes are meaty and full of flavor. Read on for nutrition benefits plus tips for buying, storing, and cooking.
Described as egg- or plum-shaped, roma tomatoes have thick, flavorful flesh that’s perfect for breaking down into sauce.
Unlike beefsteak or tomatoes on the vine, roma tomatoes aren’t very juicy or sweet. As a result, you’ll likely want to cook them down rather than eating them raw.
One roma tomato provides:
As with other tomatoes, they’re a good source of vitamin C, potassium, vitamin K, and folate.
Additionally, tomatoes are one of the best sources of lycopene — an antioxidant shown to help protect against certain types of cancer and protect our skin from sun damage.
Roma tomatoes should be free of blemishes and feel heavy for their size. They should also have a deep red color. While you don’t want them to be rock-hard, you also don’t want them to feel too soft either. Instead, they should feel firm with a little give when lightly pressed.
Keep roma tomatoes out at room temperature and away from direct sunlight and use within a few days.
If you must refrigerate them, make sure to let your roma tomatoes come to room temperature before slicing and adding to sauce for the best flavor.
The flavor of roma tomatoes intensifies with cooking, so they’re best used in hot dishes rather than added to salads or sandwiches.
As mentioned above, the classic use of roma tomatoes is in tomato-based sauces. However, due to their low water content, they’re also a great option for adding to omelets and egg scrambles.
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