Roma Tomato

Roma Tomatoes are a must-have in every garden, known for classic Italian tomatoes for pastas, sauces, and canning! The heavily fruiting vines yield large amounts of thick-walled and sturdy 3-inch-long oblong tomatoes that are deep red when ripe, excellent for farmer's markets, storage, and travel. Roma has a delicious, slightly sharp taste that complements pasta salads, herbed sauces, seafood, and roast meats. A grocery store and home gardening favorite! Whether you're a canning enthusiast or simply love fresh ingredients, Roma Tomatoes produces an abundance of tomatoes on compact plants for large harvests at once. The plants are hardy and disease-resistant, making them a great choice for gardeners of all levels. Their high yield means more tomatoes to enjoy throughout the growing season, and their versatile nature makes them suitable for everything from fresh dishes to homemade condiments. With minimal maintenance required, Roma Tomatoes offer a stress-free growing experience and a delicious, homegrown harvest to savor! Determinate.

for their rich flavor and firm, meaty texture that makes them perfect for sauces, pastes, and salsas.

Also Known As: Italian Plum Tomatoes, Pomodoro Plum Tomatoes, Amish Paste Tomatoes, Plum Tomato, Roma Plum, Paste Tomato, Sauce Tomato, San Marzano Tomato, Vine Tomato, Romaine Tomato, Pear Tomato, Pomodoro Salsiccia, Pera Di Roma, Indeterminate Tomato.

Plant Name:	Tomato, Roma VF
Latin Name:	Solanum lycopersicum
Days to Germinate:	7-14
Days to Harvest:	84
Plant Height:	2 - 4 Feet
Spread:	2 - 4 Feet
Growth Habit:	Bush, Determinate
USDA Zones:	3-12
Lifespan:	Annual
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of a complete fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 3 feet apart. This formation of ridges will help with drainage.

Planting:

Tomatoes grow best in warm weather (65F-85F).

Starting Indoors: For an earlier harvest, you may optionally start planting indoors in containers 6-8 weeks before the last expected frost date in Spring, keeping seedlings at least 65F. Harden off then transplant seedlings outdoors in a sunny location when seedlings are 6-8 inches tall and the soil temperature is above 65F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the holes, burying two-thirds of the stem in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting. Install a sturdy support system, such as a tomato cage, and place them over the transplants, ensuring they are deep enough in the soil to remain stable as the plant grows.

Directly Sowing: If directly sowing Tomatoes outdoors, plant after all danger of frost has passed in spring and soil temperatures reach at least 60F. For Fall tomatoes, transplant tomatoes about 100 days before the first expected frost.

To plant, make holes 1/2 inch deep and spaced 2-4 feet apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting. Install a sturdy support system, such as a tomato cage, and place 1 over each plant, ensuring they are deep enough in the soil to remain stable as the plant grows.

Planting Depth:	1/2 inch
Within-Row Spacing:	2-4 feet
Between-Row Spacing:	3-5 feet

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once to twice a week. If there is no rainfall, water 3-4 times a week. Sandy soils may need to be watered more often than heavy clay soils. Mulching around plants can help retain moisture.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established and are about 6-12 inches tall, you may optionally apply a fertilizer rich in phosphorus and potassium and lower in nitrogen every 2-3 weeks throughout the growing season, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Tomatoes are ready to harvest when they have reached their full color and are slightly firm but give a little under gentle pressure. The first tomatoes are usually ready 8-10 weeks after transplanting. Simply twist the fruit gently or use garden scissors to cut the stem just above the tomato to avoid damaging the plant. For vine-ripened tomatoes, wait until they are fully colored and slightly soft to the touch, but if frost is approaching, you can harvest them early and allow them to ripen indoors. Green tomatoes can also be picked for frying or pickling. If you pick tomatoes when they are transitioning colors, let them ripen at room temperature. They may be stored in the refrigerator after they reach full color.