Plum Tomatoes: Best Uses and Key Characteristics

Plum tomatoes, also known as processing or paste tomatoes, contain less water and more solid content than standard varieties, making them ideal for sauces, pastes, and canning. Their dense flesh, fewer seeds, and rich flavor profile provide superior results for culinary applications requiring concentrated tomato taste.

Why Plum Tomatoes Stand Out in Your Kitchen

When you're reaching for tomatoes to make a rich marinara or hearty tomato sauce, plum tomatoes should be your first choice. Unlike juicier varieties that require lengthy reduction times, these oblong-shaped tomatoes deliver maximum flavor with minimal effort. Their scientific name Solanum lycopersicum var. cerasiforme reflects their specialized structure designed for culinary efficiency.

Essential Characteristics of Plum Tomatoes

Understanding what makes plum tomatoes unique helps you leverage their advantages in cooking. These tomatoes typically weigh between 2-4 ounces with a distinctive egg or cylindrical shape. Their thick walls and minimal seed cavities create a higher flesh-to-juice ratio that transforms cooking results.

Tomato Variety	Water Content	Seed Count	Best Culinary Use
Plum/Paste	85-88%	12-18	Sauces, pastes, canning
Roma	90-92%	20-25	Similar to plum but slightly juicier
Beefsteak	94-95%	50-75	Sandwiches, salads, grilling
Cherry	93-94%	25-35	Snacking, salads, roasting

This comparison clearly demonstrates why plum tomatoes outperform other varieties for sauce-making. According to USDA FoodData Central, plum tomatoes contain approximately 18% more solid matter than standard slicing tomatoes, directly impacting sauce thickness and cooking time. The University of California Agriculture and Natural Resources confirms that "paste tomato varieties have higher soluble solids content, making them preferable for processing applications" (source).

Maximizing Flavor in Sauce Preparation

Professional chefs consistently choose plum tomatoes for sauces because their concentrated flavor requires less reduction time. When preparing tomato sauce, follow these steps for optimal results:

1. Start with fully ripe plum tomatoes at room temperature
2. Remove cores but keep skins intact for added texture and nutrients
3. Simmer gently without excessive stirring to preserve structure
4. Use a wide, shallow pan to accelerate evaporation
5. Finish with a brief immersion blender session for perfect consistency

Unlike other varieties, plum tomatoes rarely require draining or straining before use. Their naturally low moisture content means you'll achieve restaurant-quality thickness in half the time. For canning enthusiasts, the National Center for Home Food Preservation recommends plum tomatoes as the ideal variety for safe, shelf-stable tomato products due to their consistent acidity levels.

Growing Plum Tomatoes Successfully

Home gardeners can enjoy superior tomatoes by understanding specific growing requirements. Plum tomato varieties like San Marzano, Amish Paste, and Roma VF thrive in full sun with consistent moisture. The key to maximizing yield involves:

• Providing 6-8 hours of direct sunlight daily
• Maintaining consistent soil moisture (1-2 inches weekly)
• Using tomato cages or stakes for proper support
• Applying balanced fertilizer every 3-4 weeks
• Harvesting when fruits show full color but remain firm

Cornell University's College of Agriculture and Life Sciences notes that "paste tomato varieties generally have determinate growth habits, making them suitable for container gardening and smaller spaces" (source). This characteristic makes them accessible even for urban gardeners with limited space.

Proper Storage Techniques for Maximum Freshness

Understanding how to store plum tomatoes preserves their quality and extends usability. Unlike refrigeration, which damages tomato texture and flavor, follow these storage guidelines:

• Store at room temperature away from direct sunlight
• Keep stems intact until ready to use
• Use within 5-7 days for peak flavor
• Refrigerate only when fully ripe and immediate use isn't planned
• Freeze whole or puréed for long-term storage

For gardeners with abundant harvests, the University of Minnesota Extension recommends "blanching plum tomatoes for 30 seconds in boiling water, then immediately transferring to ice water before peeling and freezing" for best results in future cooking applications.

Common Questions About Plum Tomatoes

Can I substitute regular tomatoes for plum tomatoes in sauce recipes?

Yes, but you'll need to reduce the sauce longer to achieve proper thickness. Plum tomatoes contain about 15% less water than standard varieties, so using regular tomatoes requires extended simmering to reach the same consistency. For every pound of regular tomatoes, expect to cook 20-30 minutes longer than with plum tomatoes.

Why are plum tomatoes better for canning than other varieties?

Plum tomatoes have higher natural acidity and solid content, creating safer pH levels for canning. Their lower water content prevents siphoning during processing and maintains better texture after preservation. The USDA Complete Guide to Home Canning specifically recommends paste-type tomatoes for shelf-stable products due to their consistent composition.

What's the difference between plum tomatoes and Roma tomatoes?

Roma is actually a specific variety of plum tomato. While all Romas are plum tomatoes, not all plum tomatoes are Romas. Plum refers to the general category of paste tomatoes, while Roma is a popular determinate variety known for reliability. San Marzano represents another plum tomato variety with slightly sweeter flavor and elongated shape preferred for premium sauces.

How do I know when plum tomatoes are perfectly ripe for harvesting?

Ripe plum tomatoes show uniform color throughout, feel firm but yield slightly to gentle pressure, and detach easily from the vine with a light twist. They should have a sweet, earthy aroma at the stem end. Avoid waiting until they become overly soft, as plum varieties don't continue ripening significantly after picking like some other types.