Tomato, Roma
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Roma tomatoes were first created in 1955 by the Agricultural Research Service of the USDA. It was spliced by blending parts of heirloom San Marzona tomato from Italy and the Pan American tomato. Roma History
Roma tomatoes are plum-like and considered paste tomatoes. They have fewer seeds and a lower moisture content than others. They are egg or pear-shaped, bright red in color when ripe. Roma Description
Romas can be used to make sauces, pastes, purees, relishes, salsas, ketchup, soups, and stews. Roma Cooking
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