The traditional italian roma with the much thinner skin than the newer types of romas. The italians I know use this one for bottling sauces, and removing the skin once cooked is easy with the use of a sieve. It can get a bit soft and sloppy if left on the bush too long, and if the seedlings are left in the shade they will get black bacterial specks on the leaves. Try telling this to an old Italian bloke and he will soon tell you that he only grows grosse lisse, apollo and roma !

The bush grows to a medium height and benefits from a prior application of lime, and even, regular watering to prevent a calcium deficiency plant that can cause the tip of the tomato to get a black blotch. (blossom end rot).