Originally from Quebec, developed by St-Hyacinthe agronomist Roger Doucet to create a red "Roma"-style tomato well suited to canning. After a long selection process, in the 1970s he perfected a tomato with a more angular shape, i.e. more "square" than round.

Red fruit weighing between 50 and 120 grams, faceted oval plum shape reminiscent of a rectangle/square.

Paste-like flesh ideal for canning, making tomato sauce or paste, or drying.

Small, stocky plant with abundant, regular foliage and determined growth.

Generous, regular production from mid-season.