Last Updated: November 10, 2026
Roma tomatoes, also called plum tomatoes, are meaty, oval and low in seeds and juice. That makes them the right choice when you want a thick sauce, firm roasted pieces or a salsa that does not turn watery. These nine Roma tomato recipes start with a quick oven-roasted base and then move through sauces, soups, bruschetta and stuffed tomatoes. Each serves four.
Ingredients
For oven-roasted Roma tomatoes:
- 2 pounds Roma tomatoes (about 10 to 12), halved lengthwise
- 3 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs or oregano
- Pinch of sugar (optional)
Instructions
- Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the halved tomatoes with olive oil, salt, pepper, herbs and sugar.
- Arrange cut-side up and tuck a slice of garlic on each half.
- Roast for 35 to 45 minutes, until edges are caramelized and the tomatoes are soft and slightly shrunken.
- Cool for 10 minutes. Use immediately or store in the refrigerator.
9 Roma Tomato Recipes
1. Roma Tomato Sauce
Peel and chop 3 pounds of Romas. Sauté a diced onion and 4 garlic cloves in 3 tablespoons olive oil, then add the tomatoes, 1 teaspoon salt and basil. Simmer for 45 to 60 minutes, stirring now and then, until thick.
2. Roma Tomato Salsa
Dice 6 Romas and mix with 1/2 cup red onion, 1 jalapeño, 1/3 cup cilantro, juice of 2 limes, 1 garlic clove and 1/2 teaspoon salt. Because Romas are less watery, this salsa stays thick without draining.
3. Roma Tomato Bruschetta
Combine 6 diced Romas, 2 tablespoons olive oil, basil, garlic and a splash of balsamic vinegar. Spoon over toasted baguette slices.
4. Roma Tomato Soup
Roast 3 pounds of Romas as above with a quartered onion. Blend with 2 cups broth, 1/4 cup cream and basil. Simmer for 10 minutes and adjust seasoning.
5. Stuffed Roma Tomatoes
Slice the tops off 8 large Romas and scoop out the pulp. Fill with a mix of 1 cup cooked rice or couscous, 1/2 cup feta, herbs and chopped pulp. Bake at 375°F for 20 minutes.
6. Roma Tomato Pasta Sauce (Quick)
Sauté 4 garlic cloves in 1/4 cup olive oil for 1 minute. Add 2 pounds diced Romas and a pinch of red pepper flakes. Cook over medium-high heat for 12 to 15 minutes until saucy. Toss with 12 ounces of pasta and basil.
7. Oven-Dried Romas
Halve and scoop out seeds from 2 pounds of Romas. Toss with oil, salt and thyme and bake at 225°F for 3 to 4 hours until shriveled but pliable. Store in oil in the refrigerator for up to 1 week.
8. Roma Tomato and Mozzarella Gratin
Layer sliced Romas and fresh mozzarella in a baking dish with olive oil, garlic and basil. Top with breadcrumbs and bake at 400°F for 25 minutes.
9. Grilled Roma Tomatoes
Brush halved Romas with oil and grill cut-side down over medium-high heat for 4 minutes, then flip and cook 3 minutes more. Season with salt, balsamic vinegar and herbs.
Why Romas Work So Well
| Feature | Roma Tomato | Beefsteak Tomato |
|---|---|---|
| Shape | Oval, small | Large, round |
| Flesh | Dense, meaty | Juicy |
| Seeds and gel | Few | More |
| Best uses | Sauce, roasting, salsa | Slicing, sandwiches |
| Cooking time to thicken | Shorter | Longer |
Tips for Cooking With Roma Tomatoes
- Choose firm, deep red tomatoes. Soft spots and wrinkles mean they are overripe.
- Let them ripen at room temperature. Pale Romas from the store taste better after a few days on the counter.
- Peel for sauce. Score an X, blanch for 30 seconds, and chill in ice water. The skin slips right off.
- Seed when needed. Squeeze halves gently over the sink for dishes that should stay dry, such as stuffed tomatoes and tarts.
- Salt before roasting. This promotes caramelization on the cut side.
- Add a pinch of sugar for pale tomatoes. It balances acidity.
Variations
Spicy Roasted Romas
Add 1/2 teaspoon red pepper flakes and 1 teaspoon smoked paprika before roasting.
Parmesan-Topped
Sprinkle grated Parmesan and breadcrumbs on the halves for the last 10 minutes of roasting.
Balsamic Glazed
Drizzle 1 tablespoon balsamic vinegar over the tomatoes during the last 10 minutes.
Storage
Ripe Romas keep at room temperature for 3 to 5 days. Roasted Romas keep in the refrigerator for 5 days and freeze for 6 months. Tomato sauce keeps for 5 days refrigerated or 6 months frozen. Salsa keeps for 4 days. Stuffed tomatoes are best the day they are baked and reheat at 350°F for 10 minutes.
Canning and Freezing a Roma Harvest
Romas are a favorite for preserving because they cook down quickly. For freezing, wash the tomatoes, core them and freeze whole on a tray, then bag them for up to 8 months. Frozen tomatoes lose their firm texture but are ideal for sauce and soup, and the skins slide off as they thaw. For canning, follow an approved recipe that adds bottled lemon juice or citric acid to each jar for safe acidity, and process for the time given for your jar size and altitude.
Quick Weeknight Plan
- Monday: Roast a double batch of Romas.
- Tuesday: Toss half with pasta, basil and Parmesan.
- Wednesday: Blend the rest with broth for soup.
- Thursday: Spoon leftover soup over rice or use it as a pizza base.
Flavor Partners
Romas pair with basil, oregano, thyme, garlic, onion, capers, olives, anchovies, mozzarella, Parmesan, goat cheese and balsamic vinegar. For Mexican-style dishes, use cilantro, cumin, lime and chiles. For Mediterranean dishes, combine them with feta, cucumber, mint and lemon.
Scoring and Peeling in Bulk
When making sauce from a big pile of Romas, work in an assembly line. Score an X in the base of each tomato and drop them into boiling water in batches of 6 to 8 for 30 to 45 seconds. Lift them out with a slotted spoon into a bowl of ice water, then peel, core and halve. Squeeze out the seeds if you want a smoother, less acidic sauce. The whole job for 5 pounds takes about 20 minutes once you find a rhythm.
FAQ
What is the difference between Roma and plum tomatoes?
Roma is a specific variety of plum tomato. Plum tomatoes include Romas, San Marzanos and other oblong paste types with dense flesh.
How many Romas are in a pound?
About 4 to 6 Romas, depending on size.
Can I substitute Romas for other tomatoes?
Yes, in cooked dishes. For fresh slicing and sandwiches, larger round tomatoes give bigger slices and more juice.
Do I need to remove the skins for sauce?
Not required, but peeled tomatoes make a smoother sauce. Skins can be left on if you blend the sauce or strain it through a food mill.
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