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The Roma tomato or Roma is a plum tomato popularly used both for canning and producing tomato paste because of its slender and firm nature. Commonly found in supermarkets in some countries. [1] Roma tomatoes are grown in the United States, Mexico, Australia, and Great Britain. [2]
Tomatoes thrive on consistent watering and ample sunlight. Provide 1-2 inches of water weekly, adjusting based on weather and soil type to avoid overwatering or drought stress.
Determinate types are preferred by commercial growers who wish to harvest a whole field at one time, or home growers interested in canning. Indeterminate cultivars develop into vines that never top off and continue producing until killed by frost. They are preferred by home growers who wish ripe fruit throughout the season.
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Tomatoes are used in Spanish gazpacho [88] and Catalan pa amb tomàquet. [89] The tomato is a crucial and ubiquitous part of Middle Eastern cuisine, served fresh in salads (e.g., Arab salad, Israeli salad, Shirazi salad and Turkish salad), grilled with kebabs and other dishes, made into sauces, and so on. [90]
A plum tomato, also known as a processing tomato or paste tomato, is a type of tomato bred for sauce and packing purposes. It is generally oval or cylindrical in shape, with significantly fewer locules (seed compartments, usually only two) than standard round tomatoes and a generally higher solid content, making them more suitable for processing into paste.
Plum tomato: Red Looks almost identical with Roma tomato: Raf tomato: Red Raspberry Lyanna Pink Open Pollinated Hybrid 6–10 oz Oblate Semi-Determinate Regular Leaf Canning Slicing Sweet, rich flavor. [107] [108] Rebekah Allen Pink 65–70 Heirloom Round Indeterminate Regular Leaf Some disease resistance. Complex, balanced flavor. [109] [110 ...
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