Roma, the standard paste tomato, has high levels of sugar, acids, and pectin along with less moisture than normal tomatoes. This makes it perfect for cooking down into thick sauces and paste.
Prized for its use in tomato paste and sauces since its introduction in 1955, Roma produces a large harvest of thick-walled, meaty, bright red, egg-shaped tomatoes about 3 inches long and with few seeds. This tomato is not juicy. This is not a slicing tomato. Instead, the flesh is thick and drier so that it will cook down into a thick sauce. Cooking intensifies flavor, too. If you can tomatoes, make your own spaghetti sauce, or like to chop a tomato into an omelet, this is a great choice. It's not too juicy in the pan compared to slicing tomatoes. The fruit freezes well for later cooking, too. Space plants 24 inches apart.
The compact, determinate vines are resistant to verticillium wilt (V) and fusarium wilt (F) and widely adapted throughout the US.
References:
Roma Tomato - Bonnie Plants http://bit.ly/13EidHt
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