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Oroma

  • Variety
  • Color
  • Shape
  • Fruit Size
  • Culinary Use
  • Plant Type
  • Leaf Type
  • Flavor Profile

About Oroma

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.

Varieties
Open Pollinated
Fruit Colors
Red
Flesh Colors
Red
Fruit Shapes
Elongated / Plum/Pear/Piriform
Fruit Sizes
Medium
Fruit Weights
4 oz
Culinary Uses
Paste / Sauce / Canner
Maturities
Early
Plant Types
Determinate
Leaves
Regular
Flavors
Well-balanced

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