| T O P I C R E V I E W |
| CountryChick |
Posted - Jul 16 2007 : 1:41:34 PM
What is your fav tomato to buy/grow for canning and/or sauce?
Is it? San marzano, redorta, amish paste, roma... etccc? What is the best for taste and sauces?
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| 5 L A T E S T R E P L I E S (Newest First) |
| Annab |
Posted - Jul 18 2007 : 4:45:11 PM
here, here for the romas!
they pop righ out of their skins when blanched and make a fabulous pairing when diced and mixed with chopped basil and feta cheese on crusty bread. |
| lisamarie508 |
Posted - Jul 17 2007 : 05:07:42 AM
I grew one called Amish Paste last year. It was VERY prolific and while it had more flesh than slicing tomatoes they were wonderful to eat right off the vine, too. Very sweet tasting. I'm trying an heirloom Roma this year. Next year, the winner between the two will get a permanent spot in the garden. I'm thinking Amish Paste is going to win. The Romas are not nearly as prolific. We'll see.
my blog: http://lisamariesbasketry.blogspot.com/
We come from Nature, we go back to Nature; health & happiness in between requires intimacy with Nature. |
| windypines |
Posted - Jul 17 2007 : 04:54:20 AM
I grow the roma type too. I can mostly sauce, for pizza or spagetti. I also have big boy this year, and a few cherry tomatoe plants for eating. I use a squeezo (I am a horrible speller) and then I warm the pulp up in a pan and strain it through a jelly bag to get out all the juice I want out. Works great, and no burnt sauce. I then simmer it for a while with herbs and spices in it, and can it up. Michele |
| CountryChick |
Posted - Jul 16 2007 : 6:36:12 PM
Rhonda,
Thank you for responding.. I adore tomatoes and want to expand my garden next year (this year was first garden ever). I want to can a lot of sauce for the winter. Are the Romas prolific.
Since you grow so many... can you also suggest a good eating size tomato besides Brandywine?
Your grannys yellow tomatoes in sauce sounds delicious.
Nikki |
| abbasgurl |
Posted - Jul 16 2007 : 6:29:49 PM
I like any of the "Roma" varieties. They are the oblong Italian type, very fleshy, not alot of water. I think they make a thicker sauce.
I admit that when canning season starts, no tomato goes unnoticed. I mix varieties willy nilly.  We grow romas & heinz for sauce, several varieties of small salad tomatoes, and some big beefsteak varieties for sandwiches.
My granny always canned a few jars of yellow whole tomatoes in a red sauce...just cause they "look so pretty". I do a few jars in her memory each year.
I'm a one girl revolution. |
