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Developed by OSU horticulture professor emeritus Dr. Jim Baggett. Released in 1993.
Parthenocarpic variety. Oroma peels easily to make thick tomato sauce and paste. One of the earliest to mature, the fruit sets early in clusters of 4-7 and keeps very well on and off the determinate plants. The smooth, cylindrical tomatoes are gradually tapered at the blossom end. The 1 1/4 inch wide by 5 inch long fruit average about 4 ounces and have a thick, meaty wall.