Roma Tomato (Holland) - 罗马番茄 (荷兰）

Flavour & Texture: Reliable, honest, intensely savoury when cooked — Roma's low moisture and high solid content make it the professional kitchen's default for sauces, pastes and preserved tomatoes. Raw, it's pleasantly acidic and firm; cooked, it transforms into something deeply concentrated and sweet. Fewer seeds and gel cavities than round varieties means more flesh per tomato and less liquid mess when cutting.

How to Use: 

• 🍅 Classic tomato sauce — Halve, roast cut-side down at 200°C for 30 minutes, then pass through a mouli or blend. Its low water content means no long reduction needed — the sauce is already thick and glossy.
• 🥫Oven-dried tomatoes — Halve, season with salt, sugar and thyme, then slow-roast at 120°C for 3–4 hours. The result is intensely flavoured, semi-dried tomatoes that transform anything they touch — pasta, sandwiches, antipasto boards.
• 🍕Pizza & flatbread — Crushed raw Romas make the best uncooked pizza sauce. Their acidity and solids content cling to dough and concentrate beautifully in the oven without going watery.
• 🥩Bruschetta base — Dice finely, season with salt, let sit for 10 minutes, then drain the excess liquid before piling onto grilled bread. The structured flesh holds its shape far better than round tomatoes.

Pro Tip: If making sauce, skip blanching and peeling — the skins of Roma tomatoes are thin enough to pass through a sieve or blender without making the sauce bitter. Saves 15 minutes and you lose nothing.

Storage: Store at room temperature for up to a week. Roma's thicker skin makes it more forgiving than delicate varieties. Once fully ripe and very soft, refrigerate and use within 2 days.