Tomato, Napoli Roma (Organic)
Solanum lycopersicum. Red Paste. 70 days. Det.
A commercial production tomato, bred for early maturity and concentrated yields. Medium sized plants grow to 4′ tall and produce large quantities of 2-3 oz, meaty, Roma-shaped red fruit with a small point on the blossom end. Good for processing into sauce or for canning whole once peeled. Raw flavor is very good for a Roma, perfect to eat fresh in salsas and salads. With their great yield and flavor, this is one of our best sauce tomatoes. For us they are resistant to cracking, blossom end rot, and Fusariam wilt. Aka, Napoli Paste, Napoli VF.
Sow indoors in flats with good potting soil as early as February, but no later than April. Keep warm and well-watered. Up pot seedlings into 4” pots once they have two true leaves. Transplant into the garden once danger of frost has passed.
Seed Saving
Collect seeds from ripe fruit by squeezing into a jar and add 25% more water. Wait a few days for mold to form. When seeds sink and gel-sac is gone, stir, add water, then decant and rinse to clean. Dry thoroughly. Tomatoes are mostly self-pollinating; isolation is not usually needed for seeds to be true to type.
Jeff Cole (verified owner) –
Where did you grow this variety? Washington
I grew the Napoli Roma tomato in 2025 and found it a prolific producer with Determinate tendencies. And though it was satisfyingly delicious and easy to grow, my conditions (zone 8b in the Cascade foothills with morning dew most days all summer) welcomed a blossom end rot on low fruits. Support was not optional as fruit set was way more than branches could handle. I made sauce, dried a lot, and saved seed when the tomato tsunami arrived. I’ll get my tomato high tunnel extra dry to grow it again next year.
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