It is generally oval or cylindrical in shape, with significantly fewer locules (seed compartments, usually only two) than standard round tomatoes and a generally higher solid content, making them more suitable for processing into paste.

[citation needed] Varieties commonly available in United States markets include Roma VF and San Marzano (semi-determinate; a signature tomato of Italian cuisine[1]), though there are many other varieties, such as the short-season Ropreco Paste and the larger Amish Paste and Big Mama.

Five hybrid cultivars grown in California constitute over 60% of total production of processing tomatoes.

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