Plum Tomatoes: Why They're Perfect for Sauces & Preserves

Plum tomatoes, also known as Roma tomatoes, deliver superior results for sauces and preserves due to their dense flesh, lower water content, and rich flavor profile compared to round varieties. With approximately 11-12% less moisture and 20% more solids, they reduce cooking time by up to 40% when making tomato sauce.

Professional chefs and home cooks consistently choose plum tomatoes when crafting authentic Italian sauces, preserves, and roasted tomato dishes. Their unique characteristics solve common cooking frustrations like watery sauces and lengthy reduction times. Let's explore why these oblong gems deserve a permanent spot in your kitchen.

What Makes Plum Tomatoes Different From Regular Tomatoes

Plum tomatoes (Solanum lycopersicum var. cerasiforme) feature an elongated shape with fewer seed cavities and thicker walls than standard round tomatoes. This structural difference creates a higher ratio of flavorful flesh to liquid, making them culinary workhorses for specific applications.

Characteristic	Plum Tomatoes	Round Tomatoes
Water Content	88-90%	92-94%
Solids Percentage	10-12%	6-8%
Seed Cavities	2-3	4-6
Ideal For	Sauces, canning, drying	Fresh salads, sandwiches

This structural advantage translates directly to your cooking results. According to research from the University of California Agriculture and Natural Resources, plum tomatoes require 40% less reduction time when making tomato sauce compared to standard varieties, preserving more fresh tomato flavor while achieving perfect consistency.

Top Culinary Applications Where Plum Tomatoes Shine

Understanding when to reach for plum tomatoes versus other varieties transforms your cooking results. These applications showcase their unique strengths:

Sauce Making Perfection

The dense flesh and lower moisture content of plum tomatoes create restaurant-quality sauces without hours of simmering. San Marzano plum tomatoes, grown in Italy's volcanic soil near Mount Vesuvius, contain higher concentrations of glutamic acid—the compound responsible for umami flavor—which explains their prized status in Italian cuisine.

Pain-Free Canning and Preserving

Home canners consistently achieve better results with plum tomatoes. The USDA National Institute of Food and Agriculture confirms that plum varieties maintain better texture and flavor during preservation due to their lower water activity levels. When making tomato paste, you'll need approximately 30% fewer plum tomatoes to achieve the same yield as round varieties.

Roasting and Drying Success

Plum tomatoes concentrate flavor beautifully when roasted or dried. Their thicker walls prevent them from becoming mushy during extended cooking. For sun-dried tomatoes, plum varieties yield a richer, more complex flavor profile with less risk of burning during the dehydration process.

Selecting and Storing Plum Tomatoes for Maximum Flavor

Choosing quality plum tomatoes and storing them properly preserves their culinary advantages:

Selection Guidelines

Look for these indicators of peak quality:

• Firmness: Should yield slightly to gentle pressure but maintain shape
• Color: Deep, uniform red without green shoulders (except for heirloom varieties)
• Weight: Feels heavy for its size, indicating dense flesh
• Skin: Smooth, taut surface without wrinkles or blemishes

The Agricultural Marketing Resource Center notes that plum tomatoes harvested at the "breaker stage" (when 10-30% color appears) develop optimal flavor when ripened at room temperature, unlike many round varieties that lose quality when picked early.

Proper Storage Techniques

Contrary to popular belief, refrigeration damages tomato flavor compounds. Store ripe plum tomatoes stem-side down at room temperature for up to 3 days. For longer storage, place in a single layer in a cool, dark place (55-60°F). Never wash tomatoes until ready to use, as moisture accelerates spoilage.

Nutritional Profile: More Than Just Great Taste

Plum tomatoes offer impressive nutritional benefits that complement their culinary advantages. According to USDA FoodData Central, a 100g serving of plum tomatoes contains:

• 18.4mg of lycopene (23% more than round varieties)
• 13.7mg of vitamin C (27% of daily value)
• 257IU of vitamin A (5% of daily value)
• 2.0g of dietary fiber

The higher lycopene concentration in plum tomatoes makes them particularly valuable for health-conscious cooks. Research published in the Journal of Food Science confirms that cooking plum tomatoes actually increases lycopene bioavailability by up to 35%, making them ideal for sauce preparation from both culinary and nutritional perspectives.

Common Questions About Plum Tomatoes

These frequently asked questions address practical concerns from home cooks: