Essential for a good tomato sauce, roma tomatoes are meaty and full of flavor. Get everything you need to know in this quick guide.
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, romas aren’t very juicy or sweet. As a result, they’re best cooked rather than enjoyed raw.
One medium 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.
Store them at room temperature and away from direct sunlight. For best flavor, you’ll want to use them within a few days.
If you have to refrigerate them, make sure to let your roma tomatoes come to room temperature before using them in cooking for the best flavor.
The flavor of romas 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 these tomatoes is in tomato-based sauces.
My favorite use for them is in this healthy homemade meat sauce.
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