What Are Italian plum (roma) tomatoes and How Can I Use Them?

Italian plum (roma) tomatoes is easier to cook with than it looks. Here's how to choose, use, and store them, what to substitute, and 589 recipes to get you started.

What are italian plum (roma) tomatoes?

Italian plum tomatoes, commonly called Roma tomatoes, are essential in home cooking. Their thick flesh and few seeds make them perfect for sauces and canning. I've used them in everything from Sunday gravy to weeknight pasta.

One reason they work so well is their structure. When you slice open a beefsteak tomato, it releases juice. A Roma tomato holds together. This makes them ideal for canning and sauces.

These tomatoes originated in Italy but became popular in the U.S. because they're more disease-resistant. They're not just a variety; they're a cooking tool. If you're making tomato sauce, don't just simmer them. Roast them first. Toss them with olive oil, salt, and a crushed garlic clove. Bake at 400°F for 30 minutes until the skins blister. This adds depth you can't get from boiling alone.

How to Use It

Use Italian plum tomatoes in any application where you want rich tomato flavor. They're the gold standard for homemade pasta sauce. Their thick flesh breaks down into a smooth texture without needing hours of reduction.

For a quick weeknight sauce, sauté garlic in olive oil. Add crushed tomatoes and simmer for 15 minutes. The result is deep, concentrated flavor.

Roasting brings out their natural sweetness. Halve them, toss with olive oil, salt, and sugar. Roast at 425°F for 25–30 minutes until caramelized. Use them on pizzas, grain bowls, or tomato soup. Their low moisture keeps crusts crisp.

Cooking & Pairing

Italian plum tomatoes pair beautifully with garlic, basil, olive oil, and balsamic vinegar. Their concentrated flavor stands up to bold ingredients like anchovies, capers, and red pepper flakes. They work well with creamy cheeses like mozzarella, ricotta, or burrata, where the acidity cuts through the richness.

One common mistake is treating them like any other tomato. Don't use them raw in salads unless you want a firm, slightly tart bite. Their texture is too dense for delicate applications like caprese unless you salt them first to draw out moisture.

They're excellent with meats. Add them to braised short ribs or osso buco for balance. Toss with roasted chicken and rosemary. I've even used them in a tomato-based curry — their sweetness complements spices perfectly.

Avoid pairing them with delicate herbs like tarragon or chervil. Their flavor gets lost. Stick to strong herbs: oregano, thyme, rosemary, and sage. When using canned tomatoes, choose those packed in juice, not puree. The juice contains flavor compounds that puree lacks. Never use them for gazpacho — their low water content makes the soup too thick.

Substitutes

If you can't find fresh Italian plum tomatoes, canned whole peeled Roma tomatoes are your best substitute. Look for brands without added calcium chloride. Drain them well and roast them first to concentrate the flavor.

For fresh alternatives, San Marzano tomatoes are the closest match. Grown in volcanic soil near Naples, they're sweeter and less acidic than Romas, but still have the thick flesh and low seed count. They're pricier but worth it for special dishes.

If you only have beefsteak tomatoes, use them but expect to cook them longer. Cut them in half, scoop out the seeds and excess juice with a spoon, then roast or simmer them. You'll need 1.5 times the quantity since they're mostly water.

Diced tomatoes in a can work in a pinch. For sauces, use them but add a tablespoon of tomato paste to compensate for the lack of body. Cherry tomatoes are too sweet and juicy — never use them as a direct substitute.

Buying & Storage

When buying fresh Italian plum tomatoes, look for deep red skin. Choose ones with a slight give when gently squeezed. Avoid those with green shoulders, wrinkles, or soft spots. They should feel heavy for their size — this means they're dense and flavorful. The stem end should be dry, not moldy or wet.

Store them at room temperature away from direct sunlight. Refrigeration kills their flavor and makes the flesh mealy. If they're slightly underripe, place them in a paper bag with a banana to speed ripening.

Once fully ripe, use them within 2–3 days. For longer storage, roast them first. Halve them, toss with olive oil, and roast at 400°F for 30 minutes. Let them cool, then freeze in a single layer on a baking sheet. Transfer to freezer bags. They'll keep for 6 months and can be added directly to sauces from frozen.

Canned Roma tomatoes are a reliable option. Choose "whole peeled" in juice, not puree. Check ingredients: only tomatoes, salt, and citric acid. Avoid calcium chloride — it makes them taste metallic. Store leftovers in glass, not the can. The metal can impart a metallic taste.

Nutrition

Where found

Italian plum (roma) tomatoes are usually found in the produce section or aisle of the grocery store or supermarket.

Food group

Italian plum (roma) tomatoes are a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.

How much do italian plum (roma) tomatoes weigh?

Related

Vegetables and Vegetable Products

In Chinese:

意大利梅（罗马）西红柿

British (UK) term:

Italian plum (roma) tomatoes

en français:

tomates italiennes

en español:

tomates ciruela italianos

Recipes using italian plum (roma) tomatoes

There are 589 recipes that contain this ingredient.

Rob's Focaccia

Rob's focaccia: pillowy overnight-risen bread crowned with peeled Roma tomatoes, roasted eggplant, fresh basil, anchovy, and parmesan. A rustic Italian flatbread baked golden and fragrant.

Vegetable Nachos (Improved)

A delicious one-dish meal has lots of great flavors and textures, even picky-eaters can't stop asking for more.

Pasta Shells with Salmon, Tomatoes & Toasted Bread Crumbs

This easy and simple recipe also came out delicious. Lemon juice added a touch of refreshing taste, and the overall flavour was well balanced. Giving this dish a five star.

Barb's Best Gazpacho

Gazpacho done right: ripe tomatoes, cucumber, and peppers blended smooth, then topped with the same vegetables finely diced for crunch. A no-cook chilled soup with lime, Tabasco heat, and an optional vodka kick.

Artichoke Hearts, Cucumber, & Tomato Pasta

Marinated artichoke hearts, warm pasts, crunchy cucumber, and juicy tomatoes are tossed together with the marinade juice from artichoke hearts, some red pepper sauce, and fresh cilantro. Quick, easy, and refreshing.

Super Fresh Tomato Soup

Fresh tomato soup made with whole Roma tomatoes, celery, onion, and chicken broth, simmered and strained for a clean, bright bowl. Topped with cool yogurt. Gluten-free, low-fat, ready in 45 minutes.

Spaghetti Alla Puttanesca

Bold, briny spaghetti alla puttanesca with San Marzano tomatoes, capers, black olives, and anchovies tossed in garlicky olive oil. This quick Italian pasta dish hits the table in 40 minutes with layers of salty, savory depth in every forkful.

Fantastic Focaccia Bread

Fantastic focaccia bread layers garlic, mozzarella, romano, plum tomatoes and olives on a pre-made pizza shell for a fast, cheesy Italian-style flatbread baked in 35 minutes.

Best Chunky Guacamole

Freshly homemade guacamole is a great accompaniment with tortilla chips, and it is so quick and easy to make, refreshing feeling through the whole body!

Peppercorn Beef Tenderloin with Gorgonzola & Chive Mousse

Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse

Penne All'Arrabbiata

Fiery penne all'arrabbiata with pancetta, crushed Roma tomatoes, capers, green olives, anchovies, and hot chili peppers simmered in red wine. A bold, spicy Italian pasta ready in 45 minutes.

Pizza Sauce & Dough

The basic pizza dough and sauce ready and waiting for your favorite toppings!

Easy Greek Salad

Takes no time to make, and it comes out tasty and refreshing.

Spicy Kale & Chick-Pea Stew

Spicy vegan stew of tender chickpeas and hearty kale simmered in a tomato base loaded with chili powder, cumin, oregano, and red pepper flakes. A high-fiber, protein-packed meatless bowl with real backbone.

Quick & Easy Taco Salad

Make this easy, refreshing tasty taco salad for your New Year's Eve party or super bowl get-together, everyone will love it, and make sure to make enough!

Kelly's Marinara Sauce

Homemade marinara sauce with pureed Italian plum tomatoes, garlic, and fresh parsley simmered with bay leaves. A simple meatless pasta sauce ready in about 30 minutes.

Tomato & Dill Soup

Fresh roma tomatoes, fragrant dill, and a kick of cayenne come together in this silky pureed soup you can serve warm or chilled. Ready in 40 minutes with just 101 calories per bowl.

Puree of Tomato Soup

Silky pureed tomato soup made from fresh over-ripe tomatoes, slow-sweated onions, garlic, white wine and fresh herbs. Strained twice for a smooth, skin-and-seed-free bowl. Naturally vegan, no cream, with optional fresh mozzarella.

Sunday Italian Vegetable Soup

This hearty Italian vegetable soup delivers. It is chock full of vegetables, two kinds of beans, pasta, and tomatoes, everything needed for a relaxed Sunday meal.

Fresh Seven-Layer Dip

So yummy, store-bought seven-layer dip can never beat freshly homemade version, no doubt.

Pasta with Bolognese Sauce

A hearty pasta Bolognese with a slow-simmered ground beef and tomato sauce built on sauteed onion, pepper, and celery. Loaded with oregano and basil, finished with grated parmesan over your favorite pasta.

Avocado Feta Salsa - Superbowl

Super quick and easy to put together, and the salsa tastes so refreshing and delicious. Serve it with store-bought or homemade tortilla chips.

Pasta Alla Puttanesca

Quick, easy and delicious. Using whole wheat pasta makes the dish even more nutritious and filling. An ideal one-pan meal.

Vegetable Nachos

This easy to make recipe is loaded with flavors, want a lighter and tasty nachos, try this one, and you will love it.

Toasted Pita & Pinto Bean Salad

Crispy toasted pita bread with seasoned pinto beans, diced cucumber, tomato and fresh lettuce, easy and tasty.

All 589 recipes