A.K.A

Roma tomato

What is it?

This egg-shaped meaty tomato can is usually found red, though it can also be yellow. It’s good for cooking and canning because its water content is relatively low, and it yields lots of thick sauce. Plum tomatoes are also delicious slow-roasted.

Kitchen math:

2 lb. plum tomatoes (10 to 12) = one 28-ounce can of tomatoes; 1 large tomato (5 oz.) = about 1 cup diced

Don’t have it?

You can substitute other fresh, meaty tomatoes or canned plum tomatoes.

How to prep:

To remove the core, use a sharp paring knife (a serrated knife works best) to carve a V-shape around it, or scoop it out with a handy gadget called a tomato shark. If your recipe calls for peeling the tomatoes, cut an X in the skin, boil them for a few seconds and then blanch them in ice water; this will loosen the skin and make peeling them much easier. If your recipe calls for removing the seeds, hold a halved tomato over a bowl, squeeze it gently, and work out the seeds with your fingers.

How to store:

Leave tomatoes at room temperature until you’re ready to use them. Refrigeration causes loss of flavor and a mealy texture.

Recipes

• 
  Recipe

  Moussaka Nistisimo (Vegan Moussaka)

  This meatless, dairy-free version of the Greek mainstay tastes as rich as the classic version, and it holds together well when sliced and served.

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  Recipe

  Dolmades Kasiotiki (Meat-Stuffed Grape Leaves)

  Though many versions of dolmades are vegetarian, these have a heartier filling of ground beef and rice. If you have leftover filling, use it to stuff bell peppers or tomatoes.

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  Recipe

  Linguine with Fire-Roasted Romesco Sauce

  Grilling the peppers and tomatoes for classic romesco sauce adds extra smoky flavor. Serve the pasta on its own or with grilled steak or shrimp.

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  Recipe

  Oven-Roasted Tomatoes

  In this recipe the tomatoes are only partially dried so they retain some of their juices, but they can be cooked longer for a drier tomato. Be sure to use…

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  Recipe

  Spice-Rubbed Steaks with Grilled Gazpacho Sauce

  Reminiscent of the classic chilled Spanish soup, this spicy, smoky, tangy sauce is also delicious with grilled chicken breasts or pork chops.

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  Recipe

  Penne alla Vodka

  This take on a favorite Italian-American pasta dish is more tomatoey than most versions. For a creamier sauce, add another 2 Tbs. cream.

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  Recipe

  Stuffed Pasta Shells

  Forget what you know about baked shells: The creamy texture of homemade ricotta makes all the difference. The multiple elements, including a take on Marcella Hazan’s tomato sauce, can be…

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  Recipe

  Creamy Roasted Pepper and Tomato Soup

  Bell peppers may be available in supermarkets all year long, but nothing beats the flavor of the sweet peppers that dominate farmers’ markets in August and September; that’s the ideal…

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  Recipe

  Salami and Eggs with Tomato Toasts

  Scrambled eggs studded with salami and basil make a fine supper when paired with tomato-and-cheese-topped toast.

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  Recipe

  Tangy Fish Tagine with Preserved Lemons, Olives, and Vegetables

  Moroccan cooks traditionally build savory fish tagines like this one on a base of fresh vegetables. Because the vegetables take longer to cook than the fish, take a cue from…