Roma Tomato: Clearing Up the Rolling Tomato Confusion

The term "rolling tomato" appears to be a common misspelling or mishearing of "roma tomato," a popular plum-shaped variety prized for cooking, especially sauces and canning. Roma tomatoes have thick flesh, fewer seeds, and lower moisture content than standard slicing tomatoes, making them ideal for concentrated tomato flavors in dishes like pasta sauce, ketchup, and sun-dried tomatoes.

Understanding the Roma Tomato: More Than Just a Spelling Mix-Up

When home cooks search for "rolling tomato," they're almost always looking for information about roma tomatoes—one of the most versatile cooking tomatoes available. This confusion likely stems from how "roma" sounds when spoken quickly or with certain accents. Let's clear up the terminology and explore why this particular tomato variety has become a kitchen staple worldwide.

Why Roma Tomatoes Dominate the Kitchen

Roma tomatoes, also known as Italian plum tomatoes or sauce tomatoes, possess unique characteristics that make them superior for specific culinary applications. Unlike their juicier round counterparts, romas have been selectively bred for cooking purposes with several distinctive features:

• Dense, meaty flesh with minimal watery pockets
• Fewer seeds compared to standard slicing tomatoes
• Thicker skin that holds up well during cooking
• Higher solid content (approximately 5-7% more solids than standard tomatoes)
• Balanced acidity that creates rich flavor when reduced

These qualities make romas the go-to choice when you need tomato flavor without excess liquid—critical for sauces that would otherwise require hours of reduction.

Tomato Variety	Best For	Water Content	Seeds per Fruit	Typical Uses
Roma/Plum	Cooking, canning	85-87%	50-70	Sauces, paste, sun-dried
Vine/Round	Fresh eating	94-95%	200-300	Salads, sandwiches
Cherry	Snacking	92-93%	20-30	Salads, roasting
Beefsteak	Slicing	93-94%	150-200	Burgers, sandwiches

Selecting and Storing Roma Tomatoes Properly

Choosing quality roma tomatoes makes a significant difference in your cooking results. Look for these characteristics when shopping:

• Firmness: Should yield slightly to gentle pressure but not feel soft
• Color: Deep, uniform red without green shoulders (except for heirloom varieties)
• Shape: Classic oval or plum shape with smooth skin
• Weight: Should feel heavy for their size, indicating dense flesh

Unlike many fruits, tomatoes continue ripening after harvest but develop best flavor at room temperature. Never refrigerate uncut roma tomatoes as cold temperatures destroy flavor compounds and create a mealy texture. Store them stem-side down on your counter away from direct sunlight. Once cut, refrigerate leftovers in an airtight container for up to three days.

When Roma Tomatoes Shine in Cooking

Roma tomatoes excel in applications where liquid reduction is required. Professional chefs consistently choose them for:

Sauces and Pastes

Their low moisture content means you'll spend less time reducing sauces. A study by the University of California's Agriculture and Natural Resources department found that roma tomatoes require 40% less cooking time to reach sauce consistency compared to standard round tomatoes. This efficiency makes them the preferred choice for commercial sauce production as well as home cooking.

Canning and Preserving

Due to their dense flesh and fewer seeds, romas maintain better texture when canned. The National Center for Home Food Preservation specifically recommends roma varieties for canning because they're less likely to become mushy during the preservation process.

Sun-Dried Tomatoes

The thicker flesh of romas makes them ideal for sun-drying or oven-drying. They dehydrate more evenly and retain more concentrated flavor than juicier varieties. Many commercial sun-dried tomato producers exclusively use roma tomatoes for this reason.

When Not to Use Roma Tomatoes

Despite their cooking advantages, romas aren't universally superior. Understanding their limitations prevents culinary disappointment:

• Caprese salad: Their firmer texture doesn't release juices like vine-ripened tomatoes
• Fresh salsas: Many prefer the juicier texture of round tomatoes in raw applications
• BLT sandwiches: The denser flesh lacks the juicy burst expected in this classic

As noted in the USDA's FoodData Central database, roma tomatoes contain slightly higher lycopene levels than standard tomatoes, making them particularly valuable for health-conscious cooking. However, their lower water content means they deliver less hydration in fresh applications.

The Evolution of the Roma Tomato

Roma tomatoes weren't always the kitchen staple they are today. Their development represents a fascinating agricultural timeline:

• 1950s: USDA researchers began developing specialized sauce tomatoes
• 1961: The Roma VF variety was released, featuring resistance to verticillium and fusarium wilt
• 1970s-1980s: Commercial adoption grew as food processors recognized efficiency benefits
• 1990s: Home gardeners embraced roma varieties for container gardening
• 2000s-present: Numerous heirloom and hybrid variations developed for specific climates

This selective breeding focused specifically on creating tomatoes with higher solid content for processing—a goal clearly achieved as evidenced by their dominance in commercial sauce production today.

Growing Roma Tomatoes Successfully

For home gardeners, romas offer several advantages over standard varieties:

• Require less staking due to more compact growth habit
• Produce reliable yields even in container gardens
• Generally more disease-resistant than heirloom varieties
• Continue producing until first frost in most climates

When growing romas, harvest them at the first sign of color change rather than waiting for full redness. They'll continue ripening indoors with better flavor development and reduced risk of cracking. The University of Florida's Institute of Food and Agricultural Sciences recommends picking roma tomatoes when approximately 50-60% of the surface shows color for optimal flavor and shelf life.

Common Substitutions and Alternatives

When romas aren't available, understanding suitable substitutes prevents recipe failure:

• San Marzano: An heirloom variety with even lower moisture content (ideal for premium sauces)
• Amish Paste: Similar characteristics with slightly sweeter flavor profile
• Tomato paste + regular tomatoes: For emergency sauce making (use 2 tbsp paste per pound of tomatoes)

Remember that cherry tomatoes generally make poor substitutes for romas in cooked applications due to their higher sugar content and different acid profile, which can lead to caramelization rather than proper reduction.

Is rolling tomato the same as roma tomato?

Yes, 'rolling tomato' is almost always a misspelling or mishearing of 'roma tomato,' which is a specific plum-shaped variety bred for cooking and canning purposes.

Why are roma tomatoes better for sauce than regular tomatoes?

Roma tomatoes have thicker flesh, fewer seeds, and lower moisture content (85-87% vs 94-95% in round tomatoes), which means they require 40% less cooking time to reduce to sauce consistency without becoming watery.

Can I substitute regular tomatoes for roma in recipes?

You can substitute, but you'll need to cook regular tomatoes significantly longer to reduce excess liquid. For every pound of regular tomatoes, add 2 tablespoons of tomato paste to compensate for lower solid content when making sauces.

Should I refrigerate roma tomatoes?

No, never refrigerate uncut roma tomatoes. Cold temperatures destroy flavor compounds and create a mealy texture. Store them stem-side down at room temperature away from direct sunlight. Only refrigerate cut tomatoes in an airtight container.

What's the difference between roma and san marzano tomatoes?

San Marzano tomatoes are a specific heirloom variety of plum tomato with even lower moisture content, sweeter flavor, and fewer seeds than standard romas. They're DOP-protected when grown in Italy's Sarno River valley and considered superior for premium sauces.