Hybrid Roma Tomatoes

Roma tomatoes, also called plum tomatoes, are a paste-type variety characterised by their elongated oval shape, meaty interior with fewer seed cavities, and thick walls that yield a dense, concentrated pulp when cooked. Originally developed in Italy and now grown commercially across India in Maharashtra, Karnataka, and Andhra Pradesh, Roma tomatoes are the industrial standard for tomato sauce, tomato paste, and ketchup production. In the home kitchen, Roma tomatoes are the go-to variety for making smooth, thick purees without excess liquid. Their low moisture and high solid content means the sauce reduces faster with less cooking time and less gas or electricity consumption. When sun-dried, Roma tomatoes shrink to a fraction of their original size while concentrating their natural sugars and umami to extraordinary levels. These hybrid Roma tomatoes are grown using modern drip irrigation for water efficiency and consistent quality. They are excellent sources of Vitamin C, lycopene, and potassium. They can also be sliced for sandwiches and burgers where a firm tomato that does not fall apart is needed. Store at room temperature for 4–5 days. Refrigerate ripe tomatoes and use within 2 days. Origin: Maharashtra, India.