Red Roma Tomatoes

Roma tomatoes are more elongated than regular tomatoes. They have a lower water content than other varieties so are a good choice for making sauces and soups, as well as being the best tomatoes for drying.

How to buy

Look for bright red or yellow coloured tomatoes. They should feel relatively heavy for their size, and be free of any black or soft patches. Their skin should look smooth, with no wrinkles.

How to store

To make the most of their flavour, tomatoes should be stored in a single layer at room temperature, out of direct sunlight, for 2 to 3 days. If you need to store them for longer than this you can store them in a plastic bag in the crisper section of your fridge for up to 1 week. However, for the best flavour, they should be brought to room temperature before using.

How to cook

For a tasty lunch, cut thin slices from tomato tops. Scoop out insides. Mix with tuna, shallots and sour cream. return to shells.

For a salsa to serve with fish, deseed and chop 2 tomatoes. Combine with 2 tablespoons shredded basil, 2 tablespoons capers and some chopped red onion.

For a Mediterranean salad, thickly slice tomatoes then arrange over a serving plate with thickly sliced bocconcini cheese. Top with small basil leaves then drizzle with olive oil. Season with pepper and serve with chicken or fish.

For a fresh breakfast, spread panini with basil pesto. Top with slices of roma tomatoes and jarlsberg cheese. Grill until golden.

Goes well with

Olive oil, balsamic vinegar, brown sugar