Roma tomatoes are meatier, less watery, and produce thicker gravies than regular tomatoes — the better choice when you want a rich, concentrated sauce or a curry that is not too soupy. Also excellent for making tomato paste, sun-dried tomatoes, and pizza sauce.

Meatier, Thicker Gravies

• Roma (plum) tomatoes
• Less watery, more flesh
• For thick curries, sauces, paste
• Better concentration than regular

How to Use

Use in any curry where you want a thicker, richer tomato base. Halve and slow-roast for concentrated flavor. Blend for a thick, restaurant-style gravy base.

Frequently Asked Questions

Why are Roma better for gravies?
More flesh, fewer seeds, less water. The gravy comes out thicker without needing to cook it down as long.

Can I eat them raw?
Yes, but they are drier than regular tomatoes. Better for cooking than salads.

Can I use them for salsa?
Absolutely — Roma tomatoes are the standard choice for salsa and bruschetta.

Fresh produce.