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While Roma is an open-pollinated variety, in general it is not considered an heirloom tomato. Maturing in under three months, the plant itself grows to 1 metre (39 inches) in height and the single fruit weighs about 60 grams (2.1 ounces). [4] Roma tomatoes are one of the best varieties for canning due to their lower water content. [5]
A large fruited ‘Italian’ plum variety, which set well, even under cool conditions. They are known for being extremely juicy and delicious with a high yield. They are ideal for greenhouses and sunny sheltered spots outdoors. [58] Granadero Red 75 Hybrid Medium Roma Indeterminate Regular leaf A V F N T Very high yielding Roma tomato.
A plum tomato, also known as a processing tomato or paste tomato, is a type of tomato bred for sauce and packing purposes. It is generally oval or cylindrical in shape, with significantly fewer locules (seed compartments, usually only two) than standard round tomatoes and a generally higher solid content, making them more suitable for processing into paste.
Discover the most popular type of tomato to grow and the most flavorful tomatoes, from grape to heirloom. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800 ...
Tomatoes contain seeds and are therefore a fruit. Technically, the part of the plant that bears seeds for reproduction is a fruit. The other parts of the plant, like the root, leaves and stems are ...
On November 22, 2010, the Italian Carabinieri confiscated 1,470 tonnes (1,450 long tons; 1,620 short tons) of improperly labelled canned tomatoes worth €1.2 million. [6] San Marzano tomatoes, along with pomodorino del Piennolo del Vesuvio, have been designated as the only tomatoes that can be used for vera pizza napoletana ('true Neapolitan ...
Prunus cocomilia is a species of plum commonly called Italian plum. [2] It is native to Albania , Croatia , Greece , southern Italy (including Sicily ), Montenegro , North Macedonia , Serbia , and western Turkey .
Many heirloom tomatoes are sweeter and lack a genetic mutation that gives tomatoes a uniform red color at the cost of the fruit's taste. [2] Varieties bearing that mutation which have been favored by industry since the 1940s – that is, tomatoes which are not heirlooms – feature fruits with lower levels of carotenoids and a decreased ability to make sugar within the fruit.