Roma tomatoes are determinate, making them a good choice for processing.
Roma tomatoes are classified as paste tomatoes, and are often used for making tomato paste, ketchup or pasta sauce. They are determinate, meaning that most of the crop ripens at once -- a benefit for home gardeners wanting to process a big batch of tomatoes.
Roma Tomatoes
Determinate tomato varieties, such as Roma, take less room in the garden than indeterminate types. They stay compact, and growth halts once the plant begins producing fruit. Roma tomatoes don't need pruning, and may require only minimal staking or caging. The fruit matures within 70 to 75 days, after which production dwindles. For the home canner, this means that you can harvest a large crop within a few days for canning. The mature fruit has an elongated round shape and weighs around 2 oz. Roma tomatoes are resistant to the verticillium and fusarium viruses.
Growing Tips
Buy healthy transplants or start seeds indoors six to eight weeks before the last expected frost. Plant Roma tomatoes outdoors after daytime temperatures are above 70 degrees F. Cover the plants with floating row covers or plastic cloches if temperatures drop, because tomatoes can't tolerate cold. Fertilize the tomatoes with 1 tbsp. ammonium nitrate per plant when green fruits are the size of golf balls. Make two more fertilizer applications three and six weeks after the initial application. Keep the soil evenly moist throughout the growing season.
Considerations
Since determinate tomato types such as Roma tomatoes produce a large crop and then slow production, they aren't the best choice for fresh eating. Plant a few indeterminate types as well for a tomato crop that continues until the first heavy frost. Plant at least 10 plants per family member if you want to process Roma tomatoes. Five plants per family member for fresh eating is usually sufficient.
Uses
Peel Roma tomatoes and dip them in boiling water for 30 seconds to loosen the skins. Remove the skins and cut out the cores. Puree the tomatoes and cook them with basil, garlic and a bit of olive oil for a flavorful pasta sauce, or add peppers, onions, garlic and chili for a zesty salsa. Cook Roma tomatoes over low heat, stirring frequently. Their high sugar content causes them to burn easily.
Tags: Roma tomatoes, family member, fresh eating, frost Plant, indeterminate types, large crop, pasta sauce