Roma Tomatoes a Mexican Cooking Basic

One of the most basic ingredients in the Mexican kitchen besides chiles is the Roma tomato or plum tomato. In Spanish they are called jitomate saladette.

Roma Tomatoes - Jitomate Saladette

Roma tomatoes are meatier and contain less water than slicing tomatoes and are best used in salsas and as a soup base to thicken and enrich flavors. They are also good for guacamole or pico de gallo because they hold their shape well when diced. Romas are my second choice when preparing salads.

Other common Mexican dishes that use Roma Tomatoes are salsa roja, Sopa Azteca, huevos a la Mexicana, table salsa or salsa de mesa.

Slicing tomatoes like the beefsteak are much less commonly used in Mexico and usually cost quite a bit more. They are called jitomate bola or “ball tomatoes.” You can always find them in the grocery store or market but nobody ever seems to use them in their cooking.

How to Choose Roma Your Tomatoes

Look are for Romas that have a nice red color are heavy for their size and firm to the touch but not hard which indicates that they are unripe. They lack flavor and taste woody when they are not ripe. Avoid any that have overly soft spots or black spots. This means that they are overripe and on their way to becoming rotten. If you get some that haven’t fully ripened leave them on the kitchen counter for a day or two until they have softened and reached ripeness. Don’t put them in the refrigerator they will ripen more slowly and lose flavor.

To Peel or Not to Peel

I never peel tomatoes when I cook even if a recipe calls for peeling. It’s one of those small kitchen tasks that I can’t stand to do. I prefer to live with a few stray bits of tomato skin. If you are going to make a smooth blended salsa just force the salsa through a strainer before serving and you will be able to remove almost all of the noticeable pieces of skin. I also never remove the seeds. It’s really a matter of preference.

Related Ingredients

Tomatillos – Tomate Verde