Roma tomatoes (Roma tomatoes; Solanum lycopersicum L., syn. Lycopersicon esculentum)
Description
- “Plum”/peeled tomato variety with an elongated fruit, dense pulp and few seeds, intended for sauces, passata, peeled tomatoes and preserves.
- Sensory profile: balanced sweet–acidic taste, natural umami from glutamate, fleshy texture, and lower wateriness than round salad tomatoes.
- Bright red colour when ripe, with a thin skin that is easy to peel after blanching.
Caloric value (per 100 g of product)
- ~15–25 kcal/100 g, depending on soluble solids–°Brix.
- Indicatively: water ~93–95%, carbohydrates ~3–4.5 g — sugars ~2.5–3.5 g — fibre ~1–1.5 g, protein ~0.8–1.2 g, fat ~0.2 g; naturally low sodium.
Main substances contained
- Carotenoids: lycopene as the main marker, β-carotene.
- Organic acids: citric and malic acids, which determine pH and acidic perception.
- Free amino acids/umami: glutamic acid; sugars: glucose/fructose at approximately 1:1.
- Fibres/pectins, polyphenols, for example chlorogenic acid.
- Minerals, mainly K, and vitamin C, which is heat-sensitive.
- Typical analytical markers: °Brix — soluble solids, often 4.5–6.5 for Roma tomatoes — pH (~4.1–4.5), colour — CIE a* — lycopene by HPLC, and viscosity/Bostwick for sauces.
Production process
- Fresh product: harvesting at technical maturity → sorting, sizing, packaging in ventilated crates or trays.
- Peeled tomatoes/passata/pulp: washing, optical sorting, blanching and peeling, deseeding, crushing → hot break — pectinesterase inactivation — or cold break → concentration to target °Brix → hot-fill or retort; salt/acidifier according to recipe.
- Sun-dried tomatoes: cutting and controlled drying — air/sun/oven — sometimes followed by rehydration in oil.
- Traceability and hygiene according to GMP/HACCP, with CCP for foreign bodies and heat treatment.
Sensory and technological properties
- High pulp yield and low serum separation compared with other types; hot break management improves body/viscosity.
- Easy peelability after blanching; density and sweetness are correlated with °Brix and ripeness.
- Colour and aroma are sensitive to oxygen/light/cooking time, due to carotenoid oxidation and loss of volatiles.
Food uses
- Passata, pulp, whole peeled tomatoes, sauce for pasta/pizza, ready-made sauces — arrabbiata, marinara — preserves and ketchup; sun-dried or confit tomatoes.
- Dosages: as a tomato base, even >50% in sauces; concentrations and cooking times should be calibrated in pilot trials for body and yield.
Nutrition and health
- Low calorie intake, fibre and potassium; vitamin C is reduced by prolonged cooking.
- Lycopene bioavailability increases with cooking and fats, for example oil.
- Assess sodium in ready-made preserves; avoid unauthorised health claims.
- Possible individual sensitivities, including reflux, intolerances, histamine/histamine liberators.
Fat profile
- Negligible total fat; SFA/MUFA/PUFA pattern present only in traces, with no nutritional impact at normal serving sizes.
- General health note: a higher relative proportion of MUFA/PUFA compared with SFA is generally favourably or neutrally associated with blood lipids.
Quality and specifications — typical issues
- Fresh product: size, uniform ripeness, absence of rot/cracks, firmness, residues within limits.
- Processed products: °Brix — for example passata 8–12°Bx, concentrates much higher — pH, viscosity by Bostwick, colour a*, seeds/peel limits, mould count, declared NaCl, commercial sterility.
- Metals/pesticides compliant; foreign bodies absent.
Storage and shelf life
- Fresh product: avoid prolonged refrigeration, as tomatoes are chilling-sensitive; ideally store at 12–15 °C; once cut, refrigerate and consume within 1–2 days.
- Shelf-stable preserves: store in a cool, dry and dark place; 18–24 months unopened; after opening, keep in the refrigerator and consume within 3–5 days.
- Sun-dried tomatoes: if packed in oil, keep in the refrigerator after opening; if dry, store in a dry, dark environment. Apply FIFO.
Allergens and safety
- Tomato is not a major EU allergen, but allergies/LTP syndrome may occur in predisposed individuals.
- Manage CCP for heat treatment, vacuum/seals and metals; prefer BPA-NI packaging where required.
INCI functions in cosmetics
- Names: Solanum Lycopersicum (Tomato) Fruit Extract, Solanum Lycopersicum (Tomato) Seed Oil, obtained from by-products.
- Roles: antioxidant — lycopene — skin conditioning, slight astringency; evaluate colour/oxidative stability and potential sensitisation.
Troubleshooting
- Watery sauce/serum separation: choose high-°Brix Roma tomatoes, use hot break, increase reduction, possibly use a fine sieve.
- Excessive acidity: use longer cooking for natural sweetness, a pinch of sugar, or blend with sweeter batches; in extreme cases, use a micro-dose of bicarbonate, paying attention to aroma.
- Bitter/metallic taste: excess seeds/skins → accurate deseeding/peeling; avoid over-extraction.
- Dull colour: reduce oxidation — closed circuit, minimum air — use dark glass, limit times and temperatures.
Sustainability and supply chain
- Supply chain with efficient water use and IPM practices; valorisation of by-products — skins/seeds — for lycopene extracts and seed oil.
- In processing plants: management of wastewater towards BOD/COD targets, energy recovery from evaporation, recyclable packaging; GMP/HACCP traceability.
Conclusion
Roma tomatoes offer dense pulp, high yield and stability during cooking, making them ideal for sauces and preserves. Raw material selection — °Brix, ripeness — and correct process engineering — hot/cold break, reduction, packaging — ensure consistent, safe and sensorially rich products.
Mini-glossary
- °Bx — degrees Brix: estimate of soluble solids — sugars/solids — correlated with body and sweetness.
- pH — acidity: typically ~4.1–4.5 for Roma tomatoes; guides safety and taste.
- HPLC — high-performance liquid chromatography: quantifies lycopene and other markers.
- Bostwick — consistometer for viscosity/flow of sauces.
- SFA — saturated fatty acids: in excess, they can increase LDL; here present only in traces.
- MUFA — monounsaturated fatty acids, for example oleic acid: generally favourably or neutrally associated with blood lipids; present in traces in tomato.
- PUFA — polyunsaturated fatty acids, n-6/n-3: beneficial when balanced; present in traces.
- ALA — α-linolenic acid (n-3): traces; low relevance.
- EPA/DHA — long-chain n-3 from fish; absent in tomato.
- TFA — trans fatty acids: industrial ones should be avoided; absent in this raw material.
- MCT — medium-chain triglycerides: not characteristic of tomato.
- GMP/HACCP — good manufacturing practice / hazard analysis and critical control points: hygienic-preventive systems with CCP.
- BOD/COD — biochemical/chemical oxygen demand: indicators of wastewater impact.
- FIFO — first in, first out: stock rotation using the oldest batches first.
Studies
Tomato is rich in vitamins A and C and lycopene, the pigment that gives it its red colour and is being studied for the prevention of many types of cancer, as it has antioxidant properties.
It is referred to by many studies as a preventive factor for prostate cancer (1).
There are many tomato varieties, including: Solanum arcanum, Solanum cheesmaniae, Solanum chilense, Solanum chmielewskii, Solanum corneliomuelleri, Solanum galapagense, Solanum habrochaites, Solanum huaylasense, Solanum neorickii, Solanum pennelli, Solanum perivianum and Solanum pimpinellifolium.
GMO tomatoes. Tomatoes have also been genetically modified, but European legislation requires the term GMO to be indicated on the label. There is no distinction in the USA. In terms of the components contained in the transgenic tomato, calcium and magnesium are more abundant than in the natural tomato.
Health benefits
Tomatoes have been associated with various health benefits, including the prevention of chronic diseases such as cancer, cardiovascular disease and neurodegenerative diseases. The presence of antioxidants such as lycopene plays a key role in these benefits.
Tomatoes are rich in vitamins A and C and lycopene, the pigment that produces the characteristic red colouring and is being studied for the prevention of many types of cancer, as it has antioxidant properties and plays a protective role in cardiovascular disease (1).
It is indicated by many studies as a preventive factor for prostate cancer (2) and inhibits serum lipid peroxide production by improving the lipid profile (3).
