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Tomato "Roma"
Tomato "Roma".
Fleshy fruit of excellent taste. Long-term fruiting.
Mid-season determinate variety for open ground. From germination to fruiting 105-120 days. The fruits are plum-shaped, weighing 60-100 g, very dense, have low water content, good fleshy structure, low in seeds. The keeping quality of the fruit is excellent.
Purpose: universal. The plants are determinate, the main stem is 35-60 cm high.
Productivity: 6-8 kg/sq.m.
Features of agricultural technology: for open ground and temporary film shelters.
Ripening time: mid-season: 105-125 days pass from germination to ripening.
Fruit: fruits of an original shape, very fleshy, transportable.
Resistance: resistant to verticillium wilt and fusarium.
Use: pickling.
There are 250-400 seeds in 1 gram.
Fleshy fruit of excellent taste. Long-term fruiting.
Mid-season determinate variety for open ground. From germination to fruiting 105-120 days. The fruits are plum-shaped, weighing 60-100 g, very dense, have low water content, good fleshy structure, low in seeds. The keeping quality of the fruit is excellent.
Purpose: universal. The plants are determinate, the main stem is 35-60 cm high.
Productivity: 6-8 kg/sq.m.
Features of agricultural technology: for open ground and temporary film shelters.
Ripening time: mid-season: 105-125 days pass from germination to ripening.
Fruit: fruits of an original shape, very fleshy, transportable.
Resistance: resistant to verticillium wilt and fusarium.
Use: pickling.
There are 250-400 seeds in 1 gram.
Please note that... plants of this variety do not require complex care, so the variety is suitable for growing by beginning gardeners. The extended fruiting of the "Roma" variety prolongs the period of consumption and makes it possible to gradually use the fruits as they ripen. The dense, fleshy fruits of this variety are ideal for pickling. The small size of the fruit allows the use of small-volume containers for pickling. High yields and easy care of plants of this variety will allow you to collect maximum products with minimal labour costs.
* Sun-dried tomatoes in the oven.
Dry in an electric oven in the "Up-Down" heating mode with the door slightly open.
It is very easy to set the required temperature. Add the aromatic oil in which the sun-dried tomatoes are stored to any salad, it will give them a unique spicy note.
1 kg of tomatoes (plum or cherry varieties), 1 bunch of basil, 1 tbsp. sugar (to taste), salt - to taste, 1 tsp. dried garlic, ground pepper - to taste, 200-250 ml of vegetable oil (olive). Wash the tomatoes and greens, dry them.
Cut the tomatoes in half, cut off the place from the stalk. Using a teaspoon, remove the pulp from the halves. Place the halves on a baking sheet, cut side up, so that they fit tightly together. Sprinkle the prepared tomato halves with sugar, salt, chopped herbs and spices. Pour oil into the blanks.
Place in an oven preheated to +120°C for 2 hours to dry. Keep the oven door slightly open with a wooden spatula or skewer. Then reduce the temperature to +100°C and continue drying the tomatoes for another 2-3 hours until you reach the desired state.
The tomatoes should dry well and wrinkle, but not burn at the bottom. Place the finished tomatoes in sterilized jars, compacting them with a spoon. Pour hot oil so that it completely covers the tomatoes. Screw on clean lids, let cool completely and put in the refrigerator for storage.
