Welcome to the first of my Kitchen Tip Series. Today we’ll be learning all about Roma tomatoes and how to deseed and dice a Roma tomato.
Question for ya…do you pronounce tomato “Toe-may-toe” or “toe-maw-toe“?
I pronounce it toe-may-toe. But in actuality, I really pronounce it toe-may-dough…it’s the truth. I just blend that “t” into an almost-sounding “d”. Go figure.
The Roma tomato is actually the most common tomato used for cooking. Mainly because it’s meaty and has fewer seeds than other tomato varieties. They are perfect for canning, packing, and sauces.
Roma tomatoes are also known as “Italian tomatoes” or “Italian Plum tomatoes”.
Romas are grown in the USA, Mexico, Great Britain, and Australia.
A good quality Roma tomato is firm, smooth-skinned, and red. You’ll want to avoid those tomatoes that are wrinkled, have broken skin, and are green. However, if green, you can ripen the tomato at room temperature by setting out for 3-4 days.
Roma tomatoes are considered a cancer fighter. Studies have shown that they can lower the risk of prostate cancer, breast cancer, and stomach cancer development.
Romas are low in fat and sodium and high in vitamins A and C and potassium. They are also rich in lycopene, which helps get rid of free radicals in your body that can harm your cells.
Technically, tomatoes are a FRUIT–a berry in fact. However, In 1893 when vegetables and fruits were subject to different import duties, the Supreme Court found it necessary to define tomatoes as a vegetable. And there you have it! Mystery solved. (Source: The Packer, 6/9/90)..