The Forktionary Angle
"The sauce maestro: a low-seed, meaty marvel celebrated for its concentrated flavor, perfect for transforming into rich, vibrant sauces."
Definition
An oval-shaped, meaty variety of tomato with thick walls and fewer seeds, prized for sauces, pastes, canning, and drying.
Flavor Profile
The primary flavor notes for Roma Tomatoes are:
Chef’s Secret
To easily peel Roma tomatoes for sauces, blanch them in boiling water for 30 seconds, then immediately transfer to an ice bath; the skins will slip right off.
Best Substitutes
San Marzano Tomatoes
Plum Tomatoes
Beefsteak Tomatoes
Buying Guide
Choose firm, brightly colored tomatoes. Avoid soft spots, wrinkles, or green shoulders, which indicate under-ripeness.