There are a wide variety of tomatoes grown in different parts of the world. Tomatoes are used in cooking for sauté dishes, sauces, salads, and roasting. If you are looking for a tomato plant that is good for making sauces and pastes, then there are San Marzano, Roma, Viva Italia, Amish Paste, Opalka, Polish linguisa, Jersey devil and few others.
However, Roma and San Marzano are quite popular and are widely used for making pasta sauces and ketchup. Wondering how tomatoes for sauces differ from others? The tomatoes that are used for making pastes and sauces have more pulp and fewer seeds. Growing Roma and San Marzano tomatoes in your garden with proper care mean you will be growing perfect tomatoes for making delicious pastes and sauces. We have listed a few tips for growing Roma and San Marzano tomatoes
Roma tomato is the best past tomato types available. The fruit wall of the tomato is thicker, has fewer seeds and denser flesh. These are general oblong shaped and weight more for the size due to the presence of more pulp. The fruit is firm than another type of tomatoes. The fruits of this tomato plant ripen at one time which is a big advantage for sauce making. The Roma tomato may have a disappointing taste when eaten raw but tastes best when cooked.
Growing Roma tomatoes is similar to that of other types of tomato plants and requires proper caring, plenty of water, nutrient-rich soil and staking for best harvest. Prepare the seedbed for sowing by adding a slow release fertilizer. Once the seeds are sown make sure they are placed in a place where there is enough sunlight, Roma tomatoes are sowed in seed beds in greenhouses when growing for commercial reasons. The seed beds need to be sprayed with water on a regular basis to ensure that the soil is moist but not flooded. Once the plants are approximately 6- 12 inches tall, stake the tomato plants to keep them off the ground. Both Roma and San Marzano varieties are mostly fusarium and verticillium resistant which makes growing them further easy. Roma tomatoes are resistant to most of the diseases and withstand most of the diseases.
Harvesting is the most critical step of growing Roma tomatoes. The Roma tomatoes can be tested for ripeness with the help of colour of the fruit. The tomato needs to be completely red from the bottom to the top for the plucking.
The second most popular tomato to make sauce or paste is San Marzano. The tomato is known to originate in Italy and is an indeterminate variety of tomato plant that produces dark red fruits which are about 3.5 inches long. The fruit is fleshy, has fewer seeds and tastes sweet when cooked. Similar to that of Roma tomatoes these tomatoes do not taste that good when eaten raw but taste delicious when cooked which makes them best for sauces and pastes. However, San Marzano is meat than Roma tomatoes.
Sowing the seeds and growing young plants indoors and transplanting them to bigger pots or to the soil works best for San Marzano which is indeterminate tomato variety. Before the young plants are transplanted to the soil, it is essential to prepare the soil to facilitate healthy growth of the tomatoes. Add aged manure to the soil and fertilizers which are abundant of nitrogen. Adequate nitrogen will help plants grow huge and fast. However, it is recommended to cut down the amount of nitrogen when plants start to flower. San Marzano variety is generally disease resistant and is resistant to verticillium and fusarium wilt. It is advisable to use pesticides when there are strong attacks of diseases but needs to be cautious when using them during the fruit-bearing season.
San Marzano tomatoes can be plucked when green and can be ripened indoors. But if the climate is favourable, they can be left on the plants to turn deep red. Remember the tomatoes are frost sensitive and need to be plucked green when there is a danger of frost.