Plum tomatoes are small to medium in size and shaped more like an egg. They are fleshy with less water content and fewer seeds than most other tomato varieties. This makes them the best choice for thick homemade sauces and pastes.
The term “plum” encompasses several different tomato types. You may be more familiar with the term “Roma,” which is one variety. Paste, sauce, or saladette tomatoes include such popular names as San Marzano, which is mainly grown in Italy, but may be available at specialty shops. Others include “Quimbaya,” “La Rossa,” and “Black Plum Paste.”
If you cannot find plum tomatoes in season, look for canned varieties. While the flavor is not as fresh, it may be a better option than the fruits that are produced out of season.
Color will be either yellow or deep red.
Keep plum tomatoes out of sunlight and out of the refrigerator. Too much light will make them ripen too quickly while cold temperatures will cause them to lose flavor. If you must refrigerate to prevent mushiness, place them in one of the door compartments. This will prolong usability for a few days.
This tomato is the recommended choice for canning. It is also easy to grow either in gardens or in containers.
Any type of tomato can be used instead, but the results will be watery.
View BigOven's plum-tomatoes recipes