Got sauce? Roma tomatoes (also called plum tomatoes) are easy to grow and produce buckets full of small, bright red fruits that are perfect for delicious sauces and canning. Learn how to plant, grow, and care for Romas.
About Roma Tomatoes
Roma tomatoes are a specific type of tomato, but in our common language, you’ll often hear any paste, plum, or sauce tomato called a Roma. While usually determinate tomatoes (see our recommended varieties below for an indeterminate plant), they won’t quit producing after just one flush. Most of the crop will ripen within a two-week period, but you’ll still get tomatoes on side branches probably until the frost.
Most Romas are bush-type plants, meaning they’ll reach about 3 to 4 feet tall and then focus on side branching instead of their center vine. They work well in patio planters and raised beds, and despite their less sprawling growth habit, they still need some staking or caging.
Romas are most famously known and used for cooking down into sauce, as they have thicker, meatier “walls.” Plus, they’re bred to have few seeds and less juice than the regular-size tomatoes used for sandwiches.
However, don’t limit yourself to cooking them down into homemade tomato sauce. They’re also fantastic when oven-roasted, grilled, or as the staple ingredient in BBQ sauce. Their lower juice content makes them a good choice for fresh salsa.
Tomatoes of any variety do best in full sun and well-drained soil, and Roma tomatoes are no different. Choose a site with at least six hours of sunshine daily; more is better. Heavy, compacted soil will interfere with root growth, therefore limiting plant size and productivity. Remember, the plant above ground directly reflects the plant below the soil surface. Tiny, spindly, struggling roots equal a struggling plant with little growth and poor fruiting.
Tomatoes enjoy soil with a high organic matter content. Work in some compost or aged manure before planting, but don’t go overboard with the nitrogen sources (like manure). Too much nitrogen in relation to other nutrients can cause an abundance of green, leafy growth but poor fruit set, which could reduce your harvest.
When to Plant Roma Tomatoes
Roma tomatoes (and all other tomatoes) are normally started indoors at home or in a greenhouse and transplanted outdoors once the weather and soil have warmed. While a few cool nights in spring won’t kill tomato seedlings, a late frost will. They won’t grow much until the soil has warmed, so wait a few weeks after your last frost date before planting tomatoes.
Of course, if you plant them in containers, you can bring them indoors as required until the weather warms. Even if you have a large garden, a few tomatoes in containers can yield an early taste of summer while you wait for the main crop.
How to Plant Romas
Roma tomatoes are easy to start from seed, but the trick is caring for them as young seedlings. Don’t expect a few tomato seeds in a yogurt cup in the kitchen window to yield the sort of bushy, vigorous tomatoes you see for sale in the garden center. They’ll need proper care to grow healthy.
When transplanting, space Roma tomato seedlings about 18-24” apart. If planting more than one row, leave room to walk between them when the plants mature. They’ll fill in quickly.
Thin to one sprout per cell after seedlings are two inches tall. Snip extras with scissors to avoid disturbing the roots of the remaining young plant.
Provide them with fertilizer, room to grow (pot up as they get larger), and plenty of light. A sunny window in the northern states rarely provides sufficient energy for tomato seedlings to grow fat and sassy.
When it’s time to transplant Romas:
Work an inch-thick layer of compost into the soil.
Loosen any pot-bound roots.
Like any tomato, plant young Romas deep. Bury the stem most of the way up to the first set of true leaves. Deep planting encourages the rooting of Romas (and other tomatoes).
While Roma tomatoes are commonly categorized as bush tomatoes, that doesn’t mean they won’t benefit from a good trellis or staking system. As they fruit, they’ll get heavy at the tips of their branches and either break, flop over, or both. Set cages or trellis systems in the ground at planting time to avoid problems later.
Growing
Roma tomatoes like sun, warm days, soil moisture, and fertility. Setting up a drip or soaker hose irrigation system for rows of tomatoes can make watering nearly effortless in late summer dry spells. Adding mulch under plants reduces the splash of potential soil-borne pathogens onto leaves and aids in keeping soil moisture swings less severe. Of course, it minimizes weeding. Even soil moisture is the best defense against blossom end rot (BER).
Water regularly at the base of the plant. One to two inches per week should suffice. If you have to water with an overhead system, do so in the morning to allow the leaves to dry out quickly and minimize the potential for fungal disease.
Romas don’t need to be pruned; in fact, pruning them will reduce your overall yield. They’ll set fruit on side branches just like the main vine.
Types
‘Sunrise Sauce’ might be the perfect plum-type tomato for growing in containers. Heavy yields of light orange colored fruit–not the typical red–and a sweeter tomato flavor than most others. It’s a meaty, determinate variety that cooks down quickly for sauces.
‘Plum Regal’ provides heavy yields of moderate-sized tomatoes, about four to the pound. Dark red fruits on leafy plants help protect them from sunscalds. Determinate.
‘Granadero’ is unique in that it is an indeterminate Roma variety. It’s also prolific and resistant to typical tomato diseases, making it a very useful hybrid. It matures in about 75 days, perfect for those with a shorter growing season.
Harvesting
Roma tomatoes are ready to harvest when they are orange-red all over and still firm.
In good conditions, you may need to harvest every other day.
Use two hands, one to grasp the tomato and the other to hold the stem in place to avoid breaking stems and branches.
Romas that haven’t completely ripened at the end of the season can still be brought indoors and ripened on the counter or in a paper bag.
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Wit and Wisdom
Roma tomatoes are perfect for making a quick, fresh pasta sauce. Roast them in the oven with garlic and onions, then blend them in a food processor or with a stick blender, adding basil, salt, and pepper. There’s no need to skin them, either!
While Roma tomatoes were originally a cross between several other varieties, they’ve since been selectively bred to be more disease-resistant and fruitful. It’s thought none of the original Roma tomatoes are still grown.
Although rain falls from above, when you water, try to keep the foliage dry. Tomatoes are susceptible to many fungal diseases, and wet leaves provide the perfect environment. Provide water at the soil level or in the morning so the leaves dry off during the day.
Pests/Diseases
All the typical tomato pests and diseases can affect Romas. To get ahead of it, look for seeds or variety labels as resistant to:
Andy Wilcox is a flower farmer and master gardener with a passion for soil health, small producers, forestry, and horticulture. Read More from Andy Wilcox