The Red Roma tomato is a classic Mediterranean variety, recognized for its thick, meaty flesh and low water content. This makes it an ideal tomato for sauces, purees, and preserves. Its rich red fruits have a delicately acidic flavor and a dense texture that holds up perfectly during slow cooking, such as in lasagna, ratatouille, or tomato soups. Its characteristic elongated shape and consistent production make it a reliable and much-loved variety among gardeners.

Where to grow the Red Roma tomato?
It is suitable for zones 3 to 9 and grows best in full sun, in fertile, well-drained soil. It is equally suitable for flowerbeds and large containers, provided a stake or cage is used to support the abundant production.

History and traditional uses
A pillar of Italian cuisine, the Roma tomato was developed in the 1950s as a hybrid and quickly established itself due to its superior culinary qualities. Its firm texture and rich flavor have made it a worldwide standard for making sauces, tomato paste, ketchup, and for canning.

Information on Canadian Zones

• Zones 8–9: Transplant outdoors in spring after the last frosts

• Zones 5–7: Sow indoors 6 to 8 weeks before the last frost, then transplant once the soil has warmed up

• Zones 3–4: Start indoors and harden off before transplanting into the ground or under protection

How to grow and harvest the Red Roma tomato

• Planting: Start seedlings indoors, then transplant plants, spacing them 45 to 60 cm (18 to 24 inches) apart in full sun.

• Watering: Keep the soil consistently moist without overwatering. Mulching helps retain moisture.

• Harvesting: Pick fruits when they are fully red, firm, and slightly soft to the touch.

• Maintenance: Prune lower leaves and use cages or stakes to support plants.

Tips for seed harvesting

• Fruit selection: Choose ripe and healthy tomatoes.

• Extraction and fermentation: Place seeds with pulp in a container and allow to ferment for 3 to 5 days.

• Rinsing and drying: Rinse thoroughly, then dry on absorbent paper or a sieve.

• Storage: Store in an airtight container, in a cool, dry place; seeds remain viable for up to 10 years.

Certified organic by
Islands Organics Producers Association (Certificate No. 1962)