Elongated cherry variety, light to medium red
Thick flesh, few seeds strong taste
Cooked – Pomorosso hold their shape and colour when cooked
Pomorosso are a tomato whose history is as rich and colourful as the fruit that bears the name. Pomorosso are a San Marzano type tomato. The original seed came from Peru in South America where the Incas grew them. European explorers brought them to Spain and Italy, where a certain region’s climate and soil produced tomatoes of legendary flavour, this was San Marzano. San Marzano type tomatoes tend to be thinner and pointier in shape. The flesh is much thicker with fewer seeds and the taste is much stronger, sweeter and less acidic (perfectly balanced). This makes them an ideal culinary tomato. The Pomorosso are best eaten at full colour. They will cook and roast easily without compromising the shape, colour or flavour. In fact, most agree that cooking the Pomorosso tomato enhances the flavour.