Roma tomatoes (also known as Italian tomatoes or Italian plum tomatoes) are egg or pear-shaped and red when fully ripe.
Roma tomatoes are popularly used both for preserving and producing tomato paste as they are dry, tangy and thin-skinned, with few seeds. Roma tomatoes are also ideal for salsas, sauces and cooked dishes.
The vines fruit heavily, making Roma a popular variety with gardeners who do a lot of home preserving. While Roma is an open-pollinated variety, in general it is not considered an heirloom tomato. Maturing in under three months, the plant itself grows to 1 metre (36″) in height and the single fruit weighs about 60 grams (2 oz).
Roma Tomato Substitutes
- Roma tomatoes are commonly found in supermarkets year round in Australia so substitution is not really needed.
- Regular tomatoes and ½ tablespoon (10ml) of tomato paste are a suitable substitute. Regular tomatoes are more watery and sweeter than Roma tomatoes so the tomato paste will thicken the mixture a little and add depth to the flavour.
Recipes Using Roma Tomatoes
Nutrition Data – Roma Tomatoes
Tomatoes, red, ripe, raw, year round average
- Serving Size100g
- Amount per serving
- Energy75 kJ
- % Daily Value*
- Total Fat0.20 g0.26%
- Saturated Fat0.028 g0.14%
- Trans Fat0.000 g
- Polyunsaturated Fat0.083 g
- Monounsaturated Fat0.031 g
- Cholesterol0 mg0%
- Sodium5 mg0.22%
- Total Carbohydrate3.89 g1.41%
- Dietary Fibre1.2 g4.29%
- Total Sugars2.63 g
- Protein0.88 g1.76%
- Vitamin D (Cholecalciferol)0 mcg0%
- Calcium10 mg0.77%
- Iron0.27 mg1.5%
- Potassium237 mg5.04%
- Vitamin A833 mcg92.56%
- Vitamin C (Ascorbic Acid)13.7 mg15.22%
- Vitamin E (Tocopherol)0.54 mg3.6%
- Vitamin K7.9 mcg6.58%
- Vitamin B1 (Thiamin)0.037 mg3.08%
- Vitamin B2 (Riboflavin)0.019 mg1.46%
- Vitamin B3 (Niacin)0.594 mg3.71%
- Vitamin B6 (Pyridoxine)0.080 mg6.15%
- Folate15 mcg3.75%
- Vitamin B12 (Cobalamine)0.00 mcg0%
- Phosphorus24 mg3.43%
- Magnesium10 mg2.5%
- Zinc0.17 mg1.55%