Tomatoes are available year round but are at their best in autumn. Roma tomatoes are also referred to as egg tomatoes, these have thickish skin, an elongated shape and a large interior core. They are great for cooking as they hold their shape well and their flesh is fairly dense and firm. Romas have fewer seeds than other types of tomatoes and have less juicy (but no less flavour some), meaty flesh. Use them in pasta sauces, casseroles and soups, or for oven or sun drying. To Store: Do not refrigerate tomatoes. They are sub-tropical in origin and chilling destroys some of their flavour. Store them at room temperature, away from sunlight and not touching each other.
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