Organic - Tomato - Roma

Seeds:  15  / Botanical name:  Solanum lycopersicum

Firm, juicy and sliceable - the ideal salad tomato

In the kitchen, the vigorous, mid-season Roma tomato is particularly well-suited for sauces and soups due to its robust flavor. Its firm flesh also makes it ideal for salads, as it can be sliced ​​without the pulp falling out. The oval fruits are slightly larger than chicken eggs and weigh approximately 90-100 grams. Incidentally, the Roma tomato is always slightly darker inside than outside – this is its unmistakable trademark.

Natural habitat:  Tomatoes originally come from South and Central America.

In the kitchen:  Tomato sauces and tomato soups are popular, as are whole tomato pieces in vegetable and meat stews. Passata (strained tomatoes) is an ideal pizza topping. Furthermore, tomatoes are a fundamental ingredient in many pasta bakes, such as lasagna. Fresh sliced ​​tomatoes, together with mozzarella, a few herbs, and olive oil, create the famous Insalata Caprese. Mediterranean herbs such as oregano, thyme, sage, and basil are ideal with tomatoes. Drying and storing tomatoes: Preheat your oven to 75°C (165°F). Wash the tomatoes and halve them lengthwise. Wash a few sprigs of thyme, pat them dry, and chop them. Arrange the tomatoes on a baking sheet and sprinkle with thyme. Dry in the hot oven with the door slightly ajar for 7 to 10 hours, turning them occasionally. The tomatoes are done when they are dry but still pliable. Rinse a jar with hot water. Layer the tomatoes in the jar with rosemary sprigs and garlic. Pour in oil until the tomatoes are covered. Let it infuse for at least one week.