Roma Tomato

Start seeds indoors 6-8 weeks before the last frost, sowing 1/4 inch deep in warm, moist seed-starting mix under grow lights or in a greenhouse. Use root growth-focused fertilizer at sowing time and maintain temperatures of at least 50°F for germination, which takes 1-2 weeks.

Transplant outdoors when night temperatures consistently exceed 50°F and frost danger has passed. Harden off seedlings first, then prepare 8-12 inch holes in rich, composted soil. Remove lower leaves, leaving only the top set, and plant with just 2 inches of stem above soil level to encourage strong root development.

Direct sow seeds outdoors once soil temperatures reach 50°F and frost danger has completely passed, though transplanting typically produces better results.

Harvest Roma tomatoes when they turn bright red but before the skin feels too soft, typically beginning when fruits first start changing color. Gently pull ripe tomatoes from the vine by hand while supporting the stem, or use clean shears for firmer fruits. Since Roma is determinate, expect concentrated harvest over 2-3 weeks. Green tomatoes can be harvested early and ripened indoors in a paper bag with a banana for ethylene gas.

As determinate tomatoes, Roma plants require minimal pruning since they naturally stop growing at a predetermined height. Simply remove suckers that develop between main stems and support branches to direct energy into fruit production rather than excessive foliage.