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Yellow Roma tomatoes distinguish themselves by their elongated torpedo shape and their golden-yellow coloring. The Yellow Roma is characterized as a paste tomato, also known as a plum, pear, processing, or saladette tomato, which generally has a thicker fruit wall, fewer seeds, and a denser yet grainier flesh. Yellow Roma tomatoes are heavy for their size, each weighing about 1.5 ounces. Their skin is smooth and thin, and their flesh is sweet and firm, containing two cavities that carry a few tiny, edible seeds. They do not have much juice, and they have both low acid and sugar content, which results in a mild tomato flavor with a subtle sweetness that is amplified when cooked. The determinate Yellow Roma tomato plant grows up to forty inches tall, and its fruit all ripens about the same time on the compact vines that do not require staking and are known to be very disease resistant.
Seasons/Availability
Yellow Roma tomatoes are available in late summer to early fall.
Current Facts
Yellow Roma tomatoes, botanically named Lycopersicon esculentum ‘Roma’, are also known as Italian tomatoes or Italian plum tomatoes. They are a member of the Solanaceae family along with the potato, eggplant, and tobacco. While it is an open-pollinated variety, meaning that saved seed will grow true to the parent, Yellow Roma has been steadily improved to the point where most Yellow Roma vines are disease resistant, and in fact they have been bred specifically for their disease resistance, shape, and durability. Yellow Roma tomatoes carry a recessive mutant gene that is responsible for the fruit's coloring. Unlike red tomatoes, Yellow Roma tomatoes have reduced levels of chlorophyll and they are absent of detectable anthocyanins, the compound responsible for the red pigment in food plants. The yellow coloring is also a direct result of the fruits containing high levels of yellow carotenoids (carotene) and flavonoids in the skin.
Nutritional Value
Yellow Roma tomatoes are very high in vitamins C and A. They also contain decent amounts of calcium, iron, sulfur, and potassium.
Applications
Yellow Roma tomatoes have a meaty flesh that holds up well in both cooked and raw tomato preparations. As a paste-type tomato with their lower juice content, the time to cook down to a paste consistency is half that of other types of tomatoes. Being meatier and less juicy than other types also makes them the preferred choice of tomato for canning, sauces, salsa, and dehydrating. Yellow Roma tomatoes can be slow roasted, dried, stuffed and baked, or sliced and added to stews and soups to bring out their concentrated tomato flavor. Their lush flesh makes them perfect for chopped and tossed salads and fresh salsas. They pair well with garlic, chilies, beans, shrimp, summer squash, eggplant, watermelon, cucumbers, basil, oregano, cilantro and both fresh and aged cheeses. Use Yellow Roma tomatoes with other in-season ingredients to achieve the highest quality and flavor. Their low moisture content gives them extended fresh storage time, and they also freeze well for later cooking. Store Yellow Roma tomatoes at room temperature indoors, or in a shady place outside, and for peak flavor and nutrition use them within a week. Refrigerate only extra ripe tomatoes to slow the process of decay.
Ethnic/Cultural Info
Yellow Roma tomatoes are quite popular in American, Mexican, Australian, and English cuisines.
Geography/History
Roma tomatoes were developed in the early 1950’s by William S. Porte at the USDA's Agricultural Research Center in Beltsville, Maryland. They were developed from a cross between two popular Italian paste tomato varieties, one of which is believed to be san marzano, which was then bred with another variety known as pan america. Today, there are many varieties of the roma tomato ranging from deep red, to orange, to the Yellow Roma tomato.
Wong Farms
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+17606264483
Yelllow Roma tomatoes grown in Kazakhstan…Yellow Roma tomatoes: These tomatoes are oblong with a golden-yellow color and are categorized as paste tomatoes, also called plum or saladette tomatoes. They have a dense, grainy flesh with a thick fruit wall and fewer seeds. Weighing around 1.5 ounces each, they are firm and mildly sweet, with low acid and sugar content. Their compact, disease-resistant vines grow up to 40 inches tall, ripening fruit simultaneously without the need for staking.
Specialty Produce
1929 Hancock Street
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(619) 295-3172 [email protected]
Yellow Roma tomatoes are highly versatile and perfect for both fresh and cooked recipes. Their lower juice content cuts the cooking time for paste consistency in half compared to other tomatoes. They pair beautifully with ingredients like garlic, chilies, beans, eggplant, and cheeses. Their firm texture also makes them excellent for canning, slow roasting, stuffing, or dehydrating while retaining a concentrated tomato flavor.
Wong Farms
Mecca, CA
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+17606264483
Yellow Roma tomatoes, scientifically known as Lycopersicon esculentum ‘Roma’, are part of the Solanaceae family, which includes potatoes, eggplants, and tobacco. These tomatoes carry a recessive mutant gene that gives them their yellow color by reducing chlorophyll and eliminating anthocyanins. This vibrant hue is due to high levels of yellow carotenoids and flavonoids. Additionally, Yellow Roma tomatoes are rich in vitamins C and A, along with calcium, iron, sulfur, and potassium.
Magnum
Almagul 18A, Almaty, Kazakhstan
Yellow Roma history: Yellow Roma tomatoes are a variation of the Roma tomato, which was first developed in the early 1950s by William S. Porte at the USDA's Agricultural Research Center in Beltsville, Maryland. Roma tomatoes originated as a cross between the Italian San Marzano variety and another known as Pan America. Over time, numerous Roma variations emerged, including deep red, orange, and Yellow Roma types.
Damdilland grocery store
улица Шевченко 48-138, Алматы 050000, Казахстан
Yellow Roma tomatoes grown in Kazakhstan…Tomato Characteristics: Yellow Roma tomatoes offer a mild, sweet flavor that's less acidic compared to red varieties. Their dense flesh and low moisture content make them perfect for sauces, pastes, and salads, enhancing dishes without watering them down. Their bright yellow color also adds visual appeal to culinary creations.
Ecofreshmarket
Isinaliyeva street, Kazakhfilm microdistrict, Almaty, Kazakhstan
Yellow Roma tomatoes boast a meaty flesh ideal for sauces and salsas, thanks to their low juice content and quick cooking time for paste. Their compact, meaty texture shines in salads, stews, or slow-roasted dishes. With extended fresh storage time, they freeze well, making them a versatile option. Pair them with ingredients like garlic, basil, or chilies for peak flavor. Store at room temperature to maintain quality and only refrigerate overly ripe ones to reduce decay.
Wong Farms
Yellow Roma tomatoes from Wong Farms….Yellow Roma tomatoes are paste tomatoes that stand out for their elongated shape and golden-yellow color. Weighing about 1.5 ounces each, they have a firm, sweet flesh with two small seed cavities and low juice content. Their mild, subtly sweet flavor intensifies when cooked. The determinate plants grow up to 40 inches tall, ripen simultaneously, and are compact enough not to need staking, offering excellent disease resistance.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
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(619) 295-3172 [email protected]
Yellow Roma Tomatoes from Wong Farms. …Yellow Roma tomatoes are known for their meaty flesh and lower juice content, making them ideal for canning, sauces, salsa, and dehydrating. They cook down to a paste consistency twice as fast as other tomatoes. Additionally, their concentrated flavor shines when slow roasted, dried, or added to stews. These tomatoes also store well at room temperature for up to a week and freeze efficiently for later use, giving them extended freshness and versatility in cooking.
Gaytan Family Farm
Riverside, CA
Yellow Roma tomatoes are botanically classified as Lycopersicon esculentum ‘Roma’ and belong to the Solanaceae family, which includes potatoes, eggplants, and tobacco. Their yellow hue comes from a recessive gene leading to higher carotenoids and flavonoids but reduced anthocyanins and chlorophyll. These tomatoes are valued for their disease resistance, durability, and nutrient-rich profile with high levels of vitamins C and A.
Wong Farms
Roma Tomatoes: Originally developed in the 1950s by William S. Porte at the USDA's Agricultural Research Center in Maryland, Roma tomatoes are the result of crossing two Italian paste tomato varieties, including San Marzano and Pan America. Modern Roma tomatoes come in multiple colors, such as deep red, orange, and even a Yellow Roma variety, showcasing their genetic diversity.