★ Organically grown on our farm
Roma tomato is a classic heirloom variety treasured for its elongated firm-fleshed fruits, rich flavor, and exceptional versatility in the kitchen. The beautiful deep red tomatoes develop on vigorous productive plants and are prized for their perfectly balanced sweetness and acidity that make them indispensable in home gardens and gourmet cooking alike.
Bite into a ripe Roma tomato and experience a rich robust flavor with subtle tangy undertones and dense meaty texture. Their lower moisture content makes them especially ideal for sauces, pastes, canning, roasting, bruschetta, soups, and fresh slicing. Roma tomatoes create rich velvety marinara sauces and flavorful dishes that highlight the true essence of garden-fresh tomatoes.
Roma tomato plants are dependable heavy producers with vigorous growth habits that thrive in warm sunny conditions. Often considered determinate or semi-determinate, the plants produce abundant harvests of uniform fruits over a concentrated period, making them excellent for preserving and large batch cooking.
Flavorful, productive, and exceptionally versatile, Roma tomato remains one of the finest heirloom paste tomatoes for gardeners seeking dependable harvests and outstanding culinary performance.
Roma Tomato Seed Details
- Quantity: 25 Seeds
- Plant Type: Heirloom Paste Tomato
- Growth Habit: Determinate to Semi-Determinate
- Fruit Shape: Elongated Plum Shape
- Fruit Color: Deep Red
- Flavor: Rich, Sweet, Slightly Tangy
- Best Uses: Sauces, Canning, Roasting, Bruschetta, Fresh Eating
- Seed Planting Depth: 1/4-1/2 Inch
- Germination Temperature: 70-85°F
- Days to Germination: 6-9 Days
- Row Spacing: 60 Inches
- Plant Spacing: 18-36 Inches
- 100' Row Yield: 75 Pounds
- Sun Requirements: Full Sun
- Harvest Time: Approximately 80 Days
- Special Features: Heavy Producer, Meaty Flesh, Excellent Sauce Tomato
How to Save Seeds
Tomatoes are self-pollinating, so separating varieties by approximately 50 feet is generally sufficient for maintaining seed purity.
Harvest tomatoes when fully ripe and allow them to sit for several days if desired before seed processing.
Cut fruits in half and scoop the seeds and pulp into a mason jar with a small amount of water for fermentation. Seal loosely and place the jar in a warm location away from direct sunlight.
After 5 to 7 days, remove floating seeds and mold from the top. Pour the remaining healthy seeds through a fine mesh strainer and dry thoroughly on screens or paper towels, turning seeds regularly to prevent sticking.
