What became of Roma Wines?

If you want to do some more sleuthing, check out this article about Beringer's vineyard manager. In the 60s he worked for Schenley which owned Roma Wines (currently, I can only find a spirits manufacturer called Schenley). Then the wine business itself got sold to a company called Guild (I couldn't easily find any info about them) and, separately the vineyards were sold to an oil company.

Roma Wines

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RE:

What became of Roma Wines?

I'm just discovering those old radio plays from CBS's series "Suspense". For many years, this show was sponsored by Roma Wines of Fresno, California.

I tried to find out if Roma Wines still exists, but couldn't find anything, not even the date when the company ceased to...

I can't top the info about the dehydrating, but the Italians specialise in something called racking (sorry don't know the Italian word for it). What is involved is picking the tomatoes and placing them on a cane rack and leaving them to dry in the sun, whilst turning them every so often. The way i have seen this done at "home" is setting your oven at about 50C putting the tomatoes on a mesh rack (for ventilation purposes) and leave in the oven overnight or at least 16 -18 hours. Not really economical but a treat if done once in a while.

It was purchased in 1971 and name-changed to Paradis wines in 1999.

ah thanks

Well a few model companies in HO have released tank cars with Roma Wine on them

Such as the AHM 6 dome tank car Which can be found avallible on Ebay or train sites

For the best answers, search on this site https://shorturl.im/axTSf

Making your own sun-dried tomatoes is very simple and certainly is much less expensive than purchasing them at the grocery store. Of course unless you live is a very hot sunny climate they are not technically going to be “sun” dried. Instead I am going to give you instructions on drying tomatoes in your food dehydrator or oven, this method is actually easier and more consistent than actual sun-drying. The first thing is to pick the correct tomatoes, you want small meaty tomatoes for drying. The traditional drying variety is Principe Borghese, but you can also use plum or Roma tomatoes, which are much more readily available to those that do not grow their own tomatoes or start their own plants from seed. Next you will need to prepare your tomatoes for drying, cut the smaller fruits, such as cherry type tomatoes and the smaller Italian varieties in half. The larger tomatoes will need to be cut into ½ inch slices. Drain your tomatoes slightly on paper towels and then place on the racks of your dehydrator, leaving enough space between the pieces for the air to circulate. To dry tomatoes in your dehydrator may take from 8 to 16 hours, depending on the thickness of your slices. It may help to rotate the trays if you have more than one in the dehydrator. To oven dry, place your tomatoes by putting them in single layers on wire racks or foil lined cookie sheets. Your oven temperature should be between 140 and 150 degrees, this works well in a gas oven with a pilot light, or if using an electric oven, set temperature on warm and prop the door open slightly. Oven drying will take from 10 to 24 hours, again if need be rotate your cookie sheets or racks. When the tomatoes are dried they should be leathery but pliable, but non-sticky. Rather in texture like a raisin. Do not over dry. To store your tomatoes, let them cool completely, then put them in ziplock bags or glass jars with an airtight lid. They will keep this way for up to 6 months. If wanting longer storage, put them in the freezer. To rehydrate your tomatoes if need be, soak them for 5 to 10 minutes in hot water, broth, or wine to cover. To store your tomatoes in oil, you will first need to rehydrate your tomatoes slightly, just until plump but still chewy. Dip them in either wine or distilled vinegar, then pack them in a jar with olive oil and some herbs such as, thyme or oregano, and some sliced garlic. Allow this to sit at room temperature for 4 to 8 hours. Then place them in the refrigerator. Alternatively if u dont have a dehydrator If you've got loads of time. . .slice the tomatos in half, lay them on a rack like a cake cooling rack, set your oven to 170 degrees, and let them bake for about 5-6 hours. Check them every hour after that, taking them out when they're still a bit soft but completely dry outside. Some of them may take up to 10 hours to dry. These will have to be reconstituted with boiling water before useor before storing in olive oil. I just store mine as is in an airtight container in the fridge. I've also found that I like sundried cherry tomatos better than sundried romas. The sweetness is much more intense.