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roma tomatoes weigh about 2.5 ounces each, and take up about 6.25 cubic inches a bushel is 2150.42 cubic inches, so a bushel is about 344 tomatoes. 344 tomatoes x 2.5 ounces = 860 ounces, 860 ounces / 16 ounces / lb. = 53.75 lbs approximately *A bushel weight is estimated to be about 62 pounds. 32 bushels = 1 shipping ton the difference in density of various fruits and vegetables makes the actual weights between 50 and 80 lbs.
On average, four diced Roma tomatoes will equal one cup. One cup of diced Roma tomatoes contains 40 calories and 0 grams of fat.
The 'Roma' tomato is not an heirloom. It is however an open pollinated, so it is somewhat like an heirloom, just not old enough to fit the category. 'Roma' is a very good tomato for sauces as is the 'Amish Paste' heirloom tomato. Both of them have very little seed and meaty flesh which is what you want for doing up tomato sauces and salsa.
Roma tomatoes are oblong. Very tasty too.
That could be about 10 small tomatoes, 2 average Roma tomatoes, or 1 avergage Beefsteak tomato
60 pounds of tomatoes are about 1 bushel 1 bushel is 8 dry gallons 8 dry gallons will yield about 8 liquid gallons when the tomatoes are chopped up 12 pounds of tomatoes are about 1.6 dry gallons this will yield about 25 cups of chopped tomatoes plus or minus a cup or two.
Anywhere from 10 - 16 - those pesky tomatoes will not stop growing sometimes.
2 to 3
That is a matter of taste. When I cook, I prefer Roma tomatoes.
A 1/2 bushel box of tomatoes weighs approximately 25 pounds. 25 pounds of Roma tomatoes produce approximately 11 liters of strained juice and pulp. This 11 liters will need to reduce down to about 4-5 liters to make tomato paste. 4 -1/2 liters equals 4.75 quarts. So to make 1 quart you need approximately 6-7 pounds of tomatoes.
* Midget/patio/dwarf tomatoes * Cherry tomatoes * Comact or determinant tomatoes-which include varieties of the above 2 categories * Indeterminant tomatoes * Beefsteak tomatoes * Paste tomatoes * Colorful tomatoes-orange/yellow/striped