Tomate Roma
Solanum lycopersicum
De un vistazo
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Tomates carnosos con pocas semillas, ideales para salsas y enlatado.
Calendario de plantación y cosecha
Etapas de crecimiento
De la semilla a la cosecha
Siembra
Las semillas germinan en un sustrato cálido y húmedo en 5-10 días.
💡 Consejo de cuidado
Usa una esterilla térmica para mantener constante la temperatura del sustrato. Proporciona 14-16 horas de luz intensa inmediatamente después de la emergencia para evitar plántulas largas y débiles. Mantén la superficie húmeda, pero no encharcada, para evitar el marchitamiento por hongos.
Roma tomato seedling ready for potting up once true leaves are well established
Calendario de cuidado mensual
Qué hacer cada mes para tu Tomate Roma
Mayo
Mes actualPrimary transplanting month for most zones. Set plants 45-60 cm apart with cages or stakes. Apply thick mulch after soil warms. Water deeply at the base. Make a second planting 2-3 weeks after the first for staggered harvest.
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Datos fascinantes sobre Tomate Roma
The Roma tomato was developed in the 1950s by the USDA's Agricultural Research Service in Beltsville, Maryland, specifically bred for the American canning and paste industry as a disease-resistant alternative to the Italian San Marzano.
Elija un lugar soleado con suelo profundo, bien drenado y fértil con pH 6,0-6,8. Las variedades determinadas (tipo arbusto) no necesitan tutorado, aunque un soporte mejora la producción.
Siembre en interior 6-8 semanas antes de la última helada. Trasplante a 50-60 cm de separación cuando el clima sea cálido. Retire los chupones para concentrar la energía en los frutos.
Riegue regularmente y de manera profunda. Abone con fertilizante bajo en nitrógeno y alto en fósforo y potasio durante la floración y fructificación.
Determinate Roma plants produce their entire crop over a concentrated 2-3 week period
The Roma tomato traces its lineage to the plum-shaped paste tomatoes that have been cultivated in Italy since the 18th century, descendants of the original tomatoes brought from the Americas to Europe by Spanish explorers in the 1500s. Italian farmers in the Campania region around Naples developed elongated, thick-walled varieties specifically suited for making conserva (concentrated tomato paste) and passata (strained tomato sauce), as these preparations required tomatoes with low moisture, few seeds, and dense flesh that would cook down efficiently over wood fires. The San Marzano variety, originating from the volcanic soils near Mount Vesuvius, became the benchmark for paste tomatoes in Italian cuisine.
The modern Roma tomato as we know it was developed in the 1950s at the USDA Agricultural Research Service facility in Beltsville, Maryland. American plant breeders created the Roma VF specifically to address the devastating Verticillium and Fusarium wilt diseases that were decimating tomato crops across the United States — the 'VF' in the name stands for these two disease resistances. This breakthrough variety combined the thick-walled, meaty characteristics of Italian paste tomatoes with American disease-resistance breeding, creating a robust variety that could be grown commercially across a wide range of conditions. The Roma VF quickly became the standard paste tomato for both commercial processing and home canning throughout North America.
Through the latter half of the 20th century, the Roma type became the dominant processing tomato worldwide. California's Central Valley, which produces over 90% of America's processed tomatoes, grows millions of tonnes of Roma-type varieties annually. Modern breeding has expanded the Roma family to include dozens of improved cultivars — from the compact, disease-resistant Plum Regal to the sweet Juliet grape-Roma hybrid to the massive heirloom Amish Paste. Today, Roma-type tomatoes account for the vast majority of commercially processed tomato products globally, from canned whole tomatoes to ketchup to pizza sauce, making them arguably the most economically important tomato type in the world.
Siembre en semillero en interior 6-8 semanas antes de la última helada. Endurezca las plántulas progresivamente al aire libre durante una semana antes del trasplante definitivo.
Requiere suelo profundo y bien drenado con pH 6,0-6,8. Enmiende con compost maduro y añada calcio (cal agrícola) al preparar el suelo para prevenir la podredumbre apical.
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18°C – 29°C
64°F – 84°F
Roma tomatoes thrive in warm conditions between 18-29°C (65-85°F). Fruit set is optimal when daytime temperatures are 21-27°C (70-80°F) and nighttime temperatures stay above 13°C (55°F). Below 10°C (50°F), growth stalls and flowers may drop. Above 35°C (95°F), pollen becomes unviable and blossoms drop without setting fruit. The determinate habit of most Romas means they must set their entire crop within a relatively narrow window, making consistent temperatures during the flowering period especially critical.
Problemas comunes que afectan a Tomate Roma y cómo prevenirlos y tratarlos de forma orgánica.
La podredumbre apical es el problema más frecuente, causada por riego irregular que impide absorber calcio. El agrietamiento ocurre con lluvias abundantes tras sequía.
- 1Bury transplants deeply — remove the lower leaves and bury two-thirds of the stem underground. Every buried node produces new roots, creating a massively stronger root system that improves water and nutrient uptake throughout the season.
- 2Water at the base only, never overhead. Wet foliage is the primary driver of fungal diseases like early blight and septoria leaf spot. Drip irrigation or soaker hoses are ideal. Water in the morning so any splash dries quickly.
- 3Mulch heavily with 8-10 cm of straw or shredded leaves once the soil has warmed. Mulch suppresses weeds, conserves moisture, moderates soil temperature, and — critically — prevents rain from splashing soil-borne disease spores onto lower leaves.
- 4For determinate Romas, only remove suckers below the first flower cluster. Unlike indeterminate tomatoes that benefit from aggressive pruning, determinate plants need their upper branches to produce the concentrated fruit load that defines their growth habit.
- 5Calcium availability is the key to preventing blossom end rot, and consistent watering is the key to calcium availability. The calcium is in your soil — the plant just cannot transport it when moisture fluctuates. Even, deep watering solves most blossom end rot problems.
- 6Stagger plantings by 2-3 weeks for a more manageable harvest. Since determinate Romas ripen their entire crop at once, a single planting can overwhelm even experienced canners. Two plantings spaced apart give you two manageable processing sessions instead of one enormous one.
- 7Remove all lower leaves up to the first fruit cluster once fruits begin to form. This improves air circulation around the base of the plant and eliminates the leaves most likely to harbor early blight and septoria leaf spot from soil splash.
- 8Stop fertilizing once fruits begin to ripen. Late nitrogen causes watery, bland tomatoes and delays ripening — exactly the opposite of what you want for sauce-quality Romas. Let the plant focus its energy on concentrating sugars and flavor in the existing fruit.
Coseche cuando los frutos estén completamente rojos y firmes, generalmente 75-85 días tras el trasplante. El tomate roma se recolecta en masa cuando la mayoría ha madurado.
Fully vine-ripened Romas at peak color — the ideal stage for sauce-making
Excelentes para enlatar, hacer salsas y secar al sol por su escasa cantidad de agua y semillas. Conserve a temperatura ambiente hasta 2 semanas o procese en conserva.
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Información nutricional
Por porción de 100g
18
Calorías
Beneficios para la salud
- Exceptionally rich in lycopene, a powerful carotenoid antioxidant — Roma tomatoes contain higher concentrations than most other varieties due to their deep red color and thick flesh, and lycopene bioavailability increases dramatically when cooked with oil
- Good source of vitamin C, providing 15% of the daily value per 100g, supporting immune function, collagen synthesis, and enhanced iron absorption from plant-based foods
- Contains significant vitamin A as beta-carotene (17% DV per 100g), supporting eye health, skin integrity, and immune system function
- Provides potassium (7% DV per 100g), an essential electrolyte that helps regulate blood pressure and supports proper muscle and nerve function
- Low calorie density at only 18 calories per 100g with high water content (94%), making Roma tomatoes an excellent food for weight management and hydration
- Contains vitamin K, folate, and B vitamins that support cardiovascular health, cell division, and energy metabolism
💰 ¿Por qué cultivar tus propios?
A single Roma tomato plant costing $3-5 (or pennies if grown from seed) can produce 4-5 kg of paste tomatoes worth $12-20 at grocery store prices. Growing 6-8 plants yields enough tomatoes for 15-20 quarts of homemade sauce — equivalent to $60-100 worth of quality jarred pasta sauce. The savings are even more dramatic when compared to premium San Marzano canned tomatoes ($4-6 per can), as homemade Roma sauce matches or exceeds their quality. Over a season, a modest Roma planting can easily save $100-150 in canned tomatoes, paste, and sauce while delivering far superior freshness and flavor.
The thick walls and low seed count that make Roma the premier sauce tomato
Recetas rápidas
Recetas sencillas con Tomate Roma frescos
Classic Roma Marinara Sauce
45 minA rich, thick marinara that showcases Roma tomatoes at their best — the meaty flesh and low seed count produce a silky, concentrated sauce with minimal cooking time. This is the foundational sauce every Roma grower should master.
Oven-Roasted Roma Tomatoes
3 hours (mostly passive)Slow-roasting transforms Roma tomatoes into intensely sweet, concentrated flavor bombs. These keep refrigerated for a week or frozen for months and elevate pasta, sandwiches, pizza, and grain bowls with deep umami richness.
Fresh Roma Bruschetta
15 minThe firm, meaty flesh of Roma tomatoes makes them the ideal bruschetta topping — they hold their shape beautifully without making the bread soggy. A perfect way to celebrate the first ripe Romas of the season.
Roma tomatoes cook down into rich, concentrated sauce with minimal reduction time
Calculadora de Rendimiento y Espaciado
Vea cuántas plantas de Tomate Roma caben en su cama de jardín basándose en el espaciado recomendado de 60cm.
4
Tomate Roma plantas en una cama de 4×4 ft
2 columnas × 2 filas a 60cm de espaciado
Variedades populares
Algunas de las variedades de tomate roma más populares para jardineros caseros, cada una con características únicas.
San Marzano
Variedad italiana DOP de sabor dulce e intenso, considerada la mejor para salsas. Madura en 80 días.
Amish Paste
Frutos grandes y carnosos con muy pocas semillas. Excelente para salsas caseras. 85 días.
Juliet
Híbrido entre roma y cherry, frutos pequeños y abundantes con alta resistencia a enfermedades.
La base perfecta para salsas de tomate, passata, conservas caseras y tomates secos. También excelentes frescos en ensaladas por su escasa agua.
¿Cuándo debo plantar Tomate Roma?
Planta Tomate Roma en Marzo, Abril, Mayo. Toma aproximadamente 75 días para madurar, con cosecha típicamente en Julio, Agosto, Septiembre.
¿Cuáles son buenas plantas acompañantes para Tomate Roma?
Tomate Roma crece bien junto a Albahaca, Perejil, Ajo. El cultivo acompañante puede mejorar el crecimiento, sabor y control natural de plagas.
¿En qué zonas de rusticidad puede crecer Tomate Roma?
Tomate Roma prospera en zonas de rusticidad USDA 3 a 11. Con protección de invernadero, puede cultivarse en zonas 1 a 12.
¿Cuánto sol necesita Tomate Roma?
Tomate Roma requiere Sol completo (6-8h+). Esto significa al menos 6-8 horas de luz solar directa diaria.
¿A qué distancia debo espaciar Tomate Roma?
Espacia las plantas de Tomate Roma a 60cm (24 pulgadas) para crecimiento óptimo y circulación de aire.
¿Qué plagas y enfermedades afectan a Tomate Roma?
Los problemas comunes incluyen Tizón tardío, Gusano del tomate, Podredumbre apical. La prevención a través de buenas prácticas de jardinería como rotación de cultivos, espaciado adecuado y cultivo acompañante es el mejor enfoque. Consulta la sección de plagas y enfermedades para más detalles.
¿Cómo almaceno Tomate Roma después de la cosecha?
Excelentes para enlatar, hacer salsas y secar al sol por su escasa cantidad de agua y semillas. Conserve a temperatura ambiente hasta 2 semanas o procese en conserva.
¿Cuáles son las mejores variedades de Tomate Roma para cultivar?
Las variedades populares incluyen San Marzano, Amish Paste, Juliet. Cada una tiene características únicas adaptadas a diferentes condiciones de cultivo y preferencias culinarias. Consulta la sección de variedades para descripciones detalladas.
¿Qué suelo necesita Tomate Roma?
Requiere suelo profundo y bien drenado con pH 6,0-6,8. Enmiende con compost maduro y añada calcio (cal agrícola) al preparar el suelo para prevenir la podredumbre apical.
Why do my Roma tomatoes have black spots on the bottom?
This is blossom end rot, caused by calcium transport failure due to inconsistent watering — not a disease or pest. Roma types are especially prone because their thick walls amplify the visual impact. The fix is consistent, deep watering through drip irrigation and heavy mulching. Avoid extreme fluctuations between wet and dry. Adding calcium to the soil rarely helps because the calcium is usually present — the plant just cannot move it when water is inconsistent. Remove affected fruits so the plant redirects energy to healthy ones.
How many Roma tomato plants do I need for canning?
Plan on 6-8 healthy Roma plants per person for a meaningful canning supply. Each plant produces roughly 4-5 kg of fruit, and it takes approximately 10 kg of fresh Roma tomatoes to produce 6-7 quarts of canned sauce. So 8 plants yielding 35-40 kg total will give you about 20-25 quarts of sauce — enough for weekly pasta dinners throughout the winter. For tomato paste, you will need even more, as paste requires a 6:1 reduction ratio.
Should I prune my Roma tomato plants like other tomatoes?
Less aggressively than indeterminate types. Most Roma varieties are determinate, meaning they grow to a set height and produce their crop all at once. Only remove suckers below the first flower cluster and let the plant branch freely above. Over-pruning a determinate Roma removes potential fruit-bearing branches and reduces your total harvest. Indeterminate paste types like Amish Paste or Juliet should be pruned to 2-3 main stems like any indeterminate tomato.
Why are my Roma tomatoes mealy or bland?
The most common causes are harvesting before full vine ripeness, overwatering during the final ripening phase, or excessive nitrogen fertilization. Roma tomatoes need to reach deep, uniform red on the vine for maximum sugar concentration and meaty texture. Reduce watering slightly as fruits approach maturity to concentrate flavors. Stop all nitrogen fertilizer once fruits begin sizing up. Cool, cloudy weather can also cause 'gray wall' — uneven internal ripening that produces mealy sections inside otherwise normal-looking fruits.
Can I grow Roma tomatoes in containers?
Yes, determinate Romas are actually well-suited to container growing due to their compact size. Use at least a 20-liter (5-gallon) container per plant, though 40 liters is better for maximum yield. Use quality potting mix with added perlite for drainage. Water daily in hot weather — containers dry out much faster than garden soil. Feed weekly with liquid tomato fertilizer. Expect somewhat lower yields than garden-grown plants, but a single container Roma can still produce 2-3 kg of fruit for fresh sauce-making.
What is the difference between Roma and San Marzano tomatoes?
Both are paste-type tomatoes, but they differ in origin, shape, and growing habit. San Marzano is an Italian heirloom with a longer, more pointed shape, thinner skin, and a sweeter, less acidic flavor profile — true DOP San Marzanos can only be grown in specific volcanic soils near Naples. Roma VF is an American-bred variety that is shorter, rounder, and more disease-resistant, with a slightly more acidic, robust flavor. For home gardeners, Roma is generally easier and more reliable to grow, while San Marzano rewards experienced growers with arguably superior sauce flavor.
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Vladimir Kusnezow
Jardinero y desarrollador de software
Jardinero de zona 6b. Cultivo hortalizas y frutas en tierra e hidroponía desde hace 6 años. Creé PlotMyGarden para planificar mis propios jardines.
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