Plum tomatoes are known for their oval shape and thick walls, making them perfect for sauces. These tomatoes have fewer seeds than other types, so you get more pulp per bite. A Picture Of Plum Tomato often shows that rich red color, a sign of its high lycopene content.

Originally from South America, plum tomatoes have become a staple in Italian cuisine. They’re the go-to tomato for sun-drying because they hold their shape and flavor well. If you take a Picture Of Plum Tomato while it's still on the vine, you’ll see how tightly they cluster.

Chefs love plum tomatoes because they break down easily when cooked, making a smooth sauce. They’re also called “paste tomatoes” because of their dense, meaty texture. In grocery stores, the Roma variety is the most popular type of plum tomato.

A single plum tomato plant can produce over 200 tomatoes in one growing season. Because of their low moisture content, plum tomatoes roast beautifully in the oven. A Picture Of Plum Tomato on a cutting board often shows its small core and firm flesh.

Farmers like growing plum tomatoes because they’re less prone to cracking after rain. You’ll often find plum tomatoes in canned form because they preserve so well. Even frozen, their flavor holds up in stews and pasta sauces.

When you bite into a raw plum tomato, it’s not overly juicy—that’s ideal for sandwiches. They come in yellow, orange, and even purple varieties, not just red. The Picture Of Plum Tomato often represents Mediterranean cooking in cookbooks.

In traditional Italian families, homemade tomato paste often starts with bushels of plum tomatoes. Unlike cherry tomatoes, plum tomatoes don’t burst easily—making them ideal for transport. They ripen evenly on the vine, so they’re a favorite in commercial farming.

During tomato festivals in Spain, plum tomatoes are sometimes used because they’re less messy. In the U.S., California grows most of the nation’s plum tomatoes. The word “plum” in their name refers to the shape, not the taste.

Plum tomatoes are harvested at peak ripeness to capture their deep flavor. Even dried, they keep that signature tart-sweet balance. A Picture Of Plum Tomato sliced in half reveals a compact seed cavity and firm gel.

You can grow plum tomatoes in containers, as long as they get 6-8 hours of sun daily. They need less watering than juicier varieties due to their dense flesh. These tomatoes are also used in ketchup recipes, not just pasta sauces.

A fun trick: roast plum tomatoes with garlic and herbs for a quick bruschetta topping. Because of their low acid, they’re often paired with a splash of vinegar in recipes. The Picture Of Plum Tomato has inspired botanical illustrations in food history books.

Some heirloom plum tomato types date back over 100 years. They’re usually determinate plants, meaning they fruit all at once—a bonus for batch cooking. You’ll rarely find them in raw salads, but they shine when heated.

Plum tomatoes are also great in Indian curries, offering body without overpowering the spices. When canned, they often appear peeled and whole—ready for stews. They’re commonly used in gazpacho, adding depth without too much juice.

Tomato breeders have developed dozens of plum varieties for climate-specific growing. These tomatoes are ideal for dehydrators, losing water fast but keeping the flavor. In Italy, the San Marzano plum tomato has protected status due to its culinary value.

Each Picture Of Plum Tomato in a cookbook tells a story of rustic meals and family traditions. In wartime Europe, plum tomatoes were grown in home gardens to stretch meals. They’re often grilled on skewers at Mediterranean-style barbecues.

Roasted plum tomatoes make a great pizza topping, blending into the cheese without dripping. Some gourmet ketchup brands rely solely on plum tomatoes for a richer base. They’re also fantastic for making tomato jam—a savory-sweet spread.

In Mexican salsas, plum tomatoes add texture without making the dip too watery. Their thick skins peel easily after blanching, which saves time in the kitchen. They can stay fresh for up to two weeks if stored properly.

Some farmers markets feature “baby plum” tomatoes—tiny, sweet versions perfect for snacking. Cooking them low and slow brings out a caramelized flavor that’s unbeatable. A Picture Of Plum Tomato alongside herbs like basil and oregano shows its culinary versatility.

Unlike beefsteaks, plum tomatoes are better suited for long-term storage and canning. You’ll find them as a key ingredient in soups from Italy, Turkey, and Greece. Some chefs even candy them with sugar and chili for an unusual appetizer.

Plum tomatoes are part of the nightshade family, like potatoes and eggplants. Their flavor intensifies when dried, especially under the sun. A Picture Of Plum Tomato at harvest time captures the peak of summer's bounty.