Our Roma Tomatoes
The Roma Tomatoes in our garden are coming in daily by the dozens! The Roma, also known as a Plum Tomato or Italian Plum Tomato, is a dense, meaty, pear- or plum-shaped tomato variety. It is a great canning, paste, soup and sauce tomato because of its texture, few seeds and low moisture content. Romas can be yellow, orange, pink or red, but the red is the most commonly found in supermarkets and vegetable gardens in the United States. Leave them on the vine until they are red and evenly colored and the temperature outdoors reaches about 90°F. When it gets warmer than that, pick them when they first start to color and continue ripening them indoors, preferably in a sunny window, at about 70°F, until they are fully ripened. If you have tomatoes still on the vine and a frost is predicted, pick the tomatoes! Ripen more mature tomatoes by placing them on a sunny window sill, stem side up (placing them stem side down causes them to rot more quickly.) If the tomatoes are green, hard and immature, wrap them in newspaper and store them no more than two layers deep in a box. Ripening will take between three and four weeks, so check their progress weekly. If you have a few tomatoes and don't want to go to all the trouble of wrapping and storing, place your green tomatoes in a brown paper bag with a ripe apple. The apple gives off ethylene gas, which speeds up the ripening process. Check the tomatoes daily. Keep the tomatoes above 60°F to ensure ripening. If you don't want to ripen the tomatoes, but don't want to throw them away or leave them for the frost to kill, there are dozens of green tomato recipes out there to turn your end-of-the-season stragglers into something yummy...and you don't miss out on a single Roma tomato that you lovingly grew!
Serving Suggestions: Slice ripe, uncooked, Roma Tomatoes and layer them in a circular manner, on a plate or platter, with Buffalo Mozzarella and fresh Basil Leaves, alternating each one. Drizzle with olive oil and season with sea salt and cracked black pepper for a Caprese Salad. Or, make a fabulous veggie quiche and layer the top, just under the cheese, with Roma tomato slices. Roast your ripe Romas in the oven and make soup out of them. They are truly magnificent for this purpose.
Fabulous Veggie Quiche
with Roma Tomatoes
Roasting Roma Tomatoes
Preheat oven to 450°F.
Wash Romas in cold water and drain in a colander.
Cut tomatoes in halves, removing the stems and any hard cores.
Place tomato halves on a parchment paper-lined cookie sheet or jelly roll pan, cut side up.
Drizzle each tomato half with olive oil and sprinkle with sea salt and fresh coarse-ground or cracked black pepper.
Roast for 30 minutes; remove from oven and cool on baking sheet.
Store in refrigerator or freezer, or use immediately for Roasted Tomato Soup!
This style of roasting yields a juicier roasted tomato which is perfect for soups. If you desire a drier tomato with less juice and a "meatier" texture, start with a 225° oven and roast them for about 3 hours. This process yields a more shriveled, drier tomato with a little bit of juice left inside. You can adjust the length of roasting time (add or subtract) depending on a) the type of tomato you are roasting and b) the desired end result. Let your eyes be your guide!
My Own Recipe for
Roasted Tomato Basil Soup...Heavenly!
Check out my recipe at Foodista!
Just click the link below!