Roma tomatoes are paste tomatoes. Paste tomatoes have a solid, meaty flesh and ripen in a large load of fruit at once, making them good choices for canning whole and making tomato paste and sauces. They can be eaten raw, but their flavors are best when they are cooked. Roma tomatoes are easy to grow and tend to be more disease-resistant than some other tomato varieties.
Choose a location to plant your Roma tomatoes. Choose a spot that receives full sunlight and contains a soil that drains well.
Dig holes 3 or 4 inches deep and space the holes about 2 feet apart. Add a scoop of compost to each hole. Water the holes and allow the water to soak in before planting.
Prepare your transplants by removing any yellow leaves, blossoms or small fruits. Carefully remove them from their containers.
Position each transplant in one of the holes, so that the lowest set of leaves is right above the soil level. This helps the plants produce more sideways roots to make them more stable and absorb more nutrients. Loosely fill the hole with soil and pat down.
Water the transplants at the base, instead of from overhead, to prevent diseases. During the early months of summer, tomatoes need at least 1 inch of water per week. They need at least 2 inches during the hotter months of July, August and September.
Put a wire tomato cage over each transplant and push it down into the soil, so that it doesn't blow over.
For the best tomatoes, harvest them when they are firm and the color is bright red. You can also pick them as soon as they begin to turn red, to prevent birds from getting them, and during very hot weather when they will get soft quickly and change color slowly. They will continue to ripen indoors.