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While the Roma is an open-pollinated variety rather than a hybrid, it has been steadily improved to the point that most Roma tomato vines are verticillium- and fusarium wilt-resistant (thus the VF in the name). Most commercial plum tomatoes sold in markets in the Western Hemisphere are Romas or related types.
This is a list of countries by tomato production from 2016 to 2022, based on data from the Food and Agriculture Organization Corporate Statistical Database. [1] The estimated total world production for tomatoes in 2022 was 186,107,972 metric tonnes , a decrease of 1.7% from 189,281,485 tonnes in 2021. [ 1 ]
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 ...
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.
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] Tomatoes were gradually incorporated into Indian curry dishes after Europeans introduced them. [91]
Pomodorino Vesuviano — tomato named after the Vesuvius volcano; Pomodoro di Pachino — the town of Pachino, Sicily; Roma tomato — the city of Rome; San Marzano tomato — the town of San Marzano sul Sarno, Campania; Sicilian orange salad — the island of Sicily; Siracusa lemon — the province of Syracuse, Sicily; Tuscan pepper — the ...
Tomato paste. Tomato paste is a thick paste made from tomatoes, which are cooked for several hours to reduce water content, straining out seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. [1] It is used to impart an intense tomato flavour to a variety of dishes, such as pasta, soups and braised meat.
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