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Roma Tomato


Roma Tomato

When I first moved to the Bronx NYC in the 80’s, Roma tomato was the first variety that I seriously grew.  Since then, it has remained a favorite of mine especially for making sauce.  I’ve always said that when all else fails, Roma is always there!

Roma Tomato Plants

Roma tomato vines are compact, but can sometimes reach 5 feet tall.  I have seen a few that were taller. A determinate variety, you can expect many ripened tomatoes almost all at once.  This is ideal if you are wanting to make a nice batch of thick sauce.  You can expect ripened fruits about 75 days after transplanting.  Stake plants properly for best results.

Roma Tomato Taste

When you eat a Roma tomato, you will find that it is not as juicy as some of your other elongated sauce types.  In fact, it is rather dry and cooks down to a really thick sauce.  I have also noticed that cooking Roma tomatoes seem to intensify their flavor.  So, without doing much you will have really good tasting, thick and sweet sauce.  This is also an excellent variety for drying.  Just slice them in half and place them in the dehydrator.


Height: 60″
Width: 2.5′
Spacing: 30″
Determinate/Indeterminate: Determinate


6 weeks before last frost
7-14 Days
24-36 Apart
Cage, stake or trellis

Green Thumb Tip
Sow seeds indoors ¼” deep. Tomatoes are sensitive to freezing temperatures, so wait to transplant outdoors until the soil is warm. Plant in full sun.

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