Organic ‘Ropreco Paste’ tomato (Solanum lycopersicum) from the seed company Gaia, an Italian variety ideal for sauces and preserves

Originating in Italy , the ‘Ropreco Paste’ tomato is an heirloom variety prized for its dense, meaty flesh and thick walls , ideal for sauces, purees and preserves. It produces an abundance of pointed, red Roma-type fruits , offering a higher yield and more intense flavour than other paste tomato varieties. It is also prized for its resistance to Fusarium and blossom-end rot , ensuring a quality harvest even in difficult conditions.

Did you know?

In Italy, tomatoes for sauces, such as ‘Ropreco Paste’, are often harvested at peak ripeness and then slowly simmered to concentrate their aromas and natural sweetness.

Spread: compact port and grouped production
Plant height: 90 to 120 cm
Quantity per pack: 20 seeds
Companion plants: basil, parsley, carrot, asparagus, alliums, celery, borage, marigold, calendula, mint, sage, peppers, dill (until maturity)
Enemy plants: potato, corn, kohlrabi, beetroot, fennel, peas, squash

Cultivation method

Sow seeds indoors 6-8 weeks before planting out, then transplant to open ground after the last frost , when night temperatures are above 12C . Plant 3-6 mm (1/8-1/4″) deep , spacing plants 30-45 cm (12-18″) apart and rows 120-180 cm (4-6′) . This determinate variety produces fruit in a concentrated period, making it ideal for canning.

Harvesting and storage

Harvest tomatoes when they reach their full deep red colour and are slightly firm to the touch. For optimum ripening , leave them on the vine for as long as possible or harvest them slightly green and allow them to ripen off the vine at 22C

Store tomatoes at room temperature , in a well-ventilated area, away from direct sunlight. For optimal storage, place them in a cool place (12-21C) with a relative humidity of 95% . Avoid refrigerating them, as this alters their texture and taste.

Long-term preservation methods

Freezing: Cut them into pieces or freeze them whole for future use in sauces and soups
Drying: Slice them and let them dehydrate slowly to obtain dried tomatoes rich in flavor.
Preserve: prepare coulis, tomato sauce or jarred tomatoes to enjoy all year round

Recipe: Homemade Pizza Sauce with Tomato ‘Ropreco Paste’

This homemade pizza sauce is simple, flavorful, and highlights the richness of ‘Ropreco Paste’ tomatoes, perfect for an authentic Italian pizza base.

Ingredients

• 1 kg of ripe ‘Ropreco Paste’ tomatoes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried (or fresh) basil
• tsp salt
• tsp sugar (optional, to soften the acidity)
• 1 tbsp tomato paste (for a thicker texture)

Preparation

1. Wash and cut the tomatoes into pieces , then cook them over medium heat for 15 minutes , stirring regularly.
2. Pass them through a potato masher or vegetable mill to remove the skin and seeds.
3. Heat the olive oil in a saucepan , then brown the garlic for 1 minute
4. Add the tomato puree, herbs, salt and sugar, then simmer over low heat for 30 to 40 minutes , until thickened.
5. Add the tomato paste , mix well and cook for another 5 minutes.
6. Let cool before using , or store in an airtight container in the refrigerator

With its dense flesh, its aromatic richness and its excellent cooking properties, the ‘Ropreco Paste’ Tomato is an essential choice for lovers of homemade sauces and traditional preserves.