10 Tasty Ways to Use Roma Tomatoes

With their meaty texture, mild sweetness, and low moisture content, Roma tomatoes are a versatile ingredient perfect for all kinds of savory dishes Compared to juicy beefsteak or heirloom varieties, these oblong plum tomatoes hold their shape better when cooked, making them an ideal choice for sautéing, roasting, and stewing

Roma tomatoes are often called “paste tomatoes” since they are frequently canned or processed into tomato paste and sauce. But don’t limit these little red gems only to cooked applications. Their dense flesh also makes Roma tomatoes perfect for slicing raw into salads, salsas, bruschetta toppings, and more.

Here are 10 delicious ways to enjoy Roma tomatoes:

1. Oven-Roasted

Roasting concentrates the sweetness of Roma tomatoes while caramelizing their surfaces. Toss halved or quartered tomatoes with olive oil, garlic, and herbs. Roast at 400°F until wrinkled and browned but still juicy. Serve over pasta, on sandwiches, with eggs, or just eat them as-is.

2. Grilled

Like roasting, grilling heightens the flavor of Roma tomatoes Toss them in olive oil and spices and grill over direct medium heat, turning frequently until charred in spots but not mushy Chop and add to tacos, bruschetta, gazpacho, pizza, pasta dishes, and more.

3. Sautéed

Diced or sliced Roma tomatoes retain their shape nicely when sautéed on the stovetop Cook them briefly in olive oil and garlic, adding fresh basil at the end Toss with hot pasta or heap on garlic bread for an easy meal.

4. In Sauces and Stews

The meaty texture and fewer seeds of Roma tomatoes make them perfect for simmering into rich pasta sauces like marinara. They also add sweetness and body to stews and chilis.

5. On Pizzas

Roma tomatoes are ideal for homemade and store-bought pizza. Their firmness allows neat, thin slicing instead of messy chopping. Arrange sliced Romas on dough before adding other toppings. The tomatoes will release juices without making the crust soggy.

6. Added to Salads

Thinly slice Romas and add them raw to leafy, grain, pasta, or vegetable salads. Their dense texture holds up well alongside other ingredients without leaking excess liquid. For a pretty presentation, cut Romas into wedges rather than round slices.

7. In Bruschetta Toppings

Chopped Roma tomatoes are commonly mixed with garlic, olive oil, basil, and balsamic vinegar to top freshly grilled or toasted bread. The tomatoes retain enough juice to moisten the bread without completely saturating it.

8. As Salsa

Roma tomatoes are the perfect base for tomato salsa. Their firm texture allows the salsa to maintain chunky consistency without getting waterlogged from expelled juices. Toss diced Romas with onions, peppers, cilantro, lime, and chili pepper.

9. In Sandwiches

Layer sliced Roma tomatoes between bread with mozzarella, basil, and balsamic for an easy Caprese sandwich. For heartier options, add sliced Romas to your favorite burger or club sandwich recipe.

10. Oven-Dried

Want to stock up on Romas to use year-round without canning? Oven-dry them. Slice Romas in half lengthwise and scoop out seeds. Place them cut-side up on a baking sheet and bake at 200°F, flipping once, until shriveled and semi-dry but not brittle. Store in oil.

Roma tomatoes are available year-round, though their peak season is mid-summer into early fall. Choose tomatoes that feel heavy for their size with smooth, shiny skins free of blemishes or bruises. Store whole Romas at room temperature out of direct sunlight for up to a week. Once cut, refrigerate in an airtight container for 2-3 days.

While Roma tomatoes are suitable for many dishes that call for canned tomatoes, their relatively low moisture content and firm flesh creates slightly different results in certain recipes. But experimentation leads to discovery! The versatility and wide availability of Romas makes them a pantry staple worth keeping on hand.