Oblong, smooth-skinned and so meaty that it holds almost no seeds, the ‘Roma’ is a plum tomato developed in Maryland rather than Italy, and a determinate, very productive one at that. It shrugs off Fusarium, Verticillium and mildew, and its firm flesh holds together under heat: give each plant room for air to circulate and you will pick sauce tomatoes by the basketful.
With its oblong shape and smooth skin, the ‘Roma’ is very easy to identify. And the cherry on the top is that it’s a vigorous and productive variety.
Surprisingly, the ‘Roma’ name is misleading: this tomato doesn’t come from Italy, it comes from the United States! It’s a variety that was developed in Maryland. It grows following a determinate growth pattern, and is known to be very productive. Fruits are an average size for a tomato, and its shape is longish and smooth. The tomatoes are meaty and have almost no seeds. The plant also appears under the name ‘Roma VF’. These two extra letters are in fact abbreviations for the names of two fungus: Fusarium and Verticillium. Indeed, the ‘Roma’ resists both of these diseases very well.
The Roma is a “plum tomato”, meaning it’s in a category of tomatoes that looks like plums because of its oval shape.
Sowing can be performed in Early spring, Mid-spring under protective cover. Spread the seeds in a mix of soil mix and sand. Once the seedlings have sprouted and produced two leaves, you can transplant them into nursery pots. Make sure to always protect them from the cold, as they await warmer outdoor temperatures.
In late spring, when risks of freezing are nil, you can transfer your plants outdoors. In order to do so:
Plants must be spread far apart enough that air circulates among them easily. Keep a planting distance of 20 to 24 inches (50 to 60 cm) between each one.
The article spreads the growing year over several steps; gathered here, they show at a glance what happens when. Timings are given in seasons, so they hold wherever you garden.
| Stage | Season | What it involves |
|---|---|---|
| Sowing | early to mid-spring | Sow under protective cover in a mix of soil mix and sand |
| Potting on | early to mid-spring | Move seedlings to nursery pots once they carry two leaves, keeping them from the cold |
| Planting out | late spring | Plant slanted in a hole 8 inches (20 cm) deep, 20 to 24 inches (50 to 60 cm) apart, with a stake |
| Harvest | midsummer to mid-autumn | Pick as needs arise; fruits tend to ripen together and keep nearly a week in the fridge |
Sow earlier or later within that window and the harvest shifts accordingly.
The ‘Roma’ tomato won’t need much attention. Water regularly, without drenching the soil nor wetting the leaves as this might favor diseases. Once fruits appear, you can defoliate part of the plant to let more sunlight hit the fruits: they’ll ripen faster. Only remove a few leaves here and there so you don’t weaken the plant too much.
Unlike other tomatoes, the ‘Roma’ resists mildew pretty well. In addition, as mentioned above, it also won’t fall sick because of Fusarium or Verticillium fungus.
It might occasionally fall victim to tiny flying insects called whitefly.
Another problematic pest is the bollworm caterpillar.
Depending on when they were sown, fruits will be ripe for the harvest towards midsummer all the way up to mid-autumn. As a general rule, simply harvest as needs arise, leaving unripe ones to mature on the plant.
You’ll notice, though, that ‘Roma’ tomatoes are a bit different: they tend to all ripen together. It helps to know that you can keep them for nearly a week in the refrigerator.
The ‘Roma’ tomato is a fruit vegetable that serves many purposes: salads, soups, tomato concentrates, juice…
Its flesh is firm and holds together under heat, making this tomato ideal for cooking, canning and baking.
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