Your shopping cart is empty!
Tomato "Roma VF"
Tomato "Roma VF".
Fleshy and tasty!
Mid-season determinant variety for open ground. From germination to fruiting 105-120 days.
Fruits are plum-shaped, weighing 70-100 g, very dense, with low water content, good fleshy structure, low-seeded.
The keeping quality of the fruit is excellent. Purpose: universal.
Plants are determinate, the main stem is 35-60 cm high.Variety with an extended fruiting period.
Fleshy and tasty!
Mid-season determinant variety for open ground. From germination to fruiting 105-120 days.
Fruits are plum-shaped, weighing 70-100 g, very dense, with low water content, good fleshy structure, low-seeded.
The keeping quality of the fruit is excellent. Purpose: universal.
Plants are determinate, the main stem is 35-60 cm high.Variety with an extended fruiting period.
Please note that ... plants of this variety do not require complex care, so the variety is suitable for growing by amateur gardeners.
Extended fruiting of the variety "Roma" prolongs the period of consumption, makes it possible to gradually, as it ripens, the use of fruits.
Dense, fleshy fruits of this variety are ideal for salting. The small size of the fruit allows the use of small containers for salting.
High yields and easy care of plants of this variety will allow, with minimal labor costs, to collect the maximum production not only for own consumption,
but also with the aim of selling them at market prices.
Did you know that ... for whole-fruit canning, the most dense fruits of bright red color are selected.
The fruits are placed in jars and poured with a 4% (40g / 1l) salt solution. Filled jars are covered with lids and sterilized.
Sterilization of jars with a capacity of 1 liter lasts 7-10 minutes, 3 liters - 12-15 minutes.
When canning tomatoes in jars, you can put herbs - dill, parsley, coriander, basil.
* Oven-Dried Tomatoes.
Dry the tomatoes in an electric oven using the “Top + Bottom Heat” mode with the door slightly open. This way, you can easily set and maintain the right temperature.
The aromatic oil in which the dried tomatoes are stored can be added to any salad — it gives them an unforgettable spicy touch.
1 kg tomatoes (plum or cherry variety), 1 bunch of basil, 1 tbsp sugar (to taste), salt to taste, 1 tsp dried garlic,
ground pepper to taste, 200–250 ml vegetable (olive) oil.
Wash and dry the tomatoes and herbs. Cut the tomatoes in half and remove the stem base. Using a teaspoon, scoop out the pulp from each half.
Arrange the halves cut side up on a baking tray, placing them close to each other.
Sprinkle the prepared tomato halves with sugar, salt, chopped herbs, and spices. Pour a little oil into each half.
Place in a preheated oven at +120°C for 2 hours. Keep the oven door slightly open using a wooden spatula or skewer.
Then reduce the temperature to +100°C and continue drying the tomatoes for another 2–3 hours, until they reach the desired consistency.
The tomatoes should be well-dried and wrinkled but not burnt underneath. Place the ready tomatoes into sterilized jars, pressing gently with a spoon.
Pour over hot oil to completely cover the tomatoes.
Seal with clean lids, let cool completely, and store in the refrigerator.
