With thousands of tomato varieties available today, selecting the variety of tomatoes you want to grow in your garden can seem like an overwhelming project. Tomatoes are very diverse, as each variety offers up its own unique set of characteristics, such as flavor, size, and even color.
Is your objective for growing tomatoes to serve up tasty tomato sauce, then it would be well worth knowing that some varieties, not all, are better suited for making the sauce.
There are some speciers of tomatoes that have few seeds in their flesh, and a firm meaty texture. Let’s take a look at 5 varieties that fit the bill for a tasty tomato sauce. These 5 varieties of tomatoes may be familiar to you, and possible not.
Great Choices Of Tomatoes For Your Perfect Sauce
Russian Big Roma
The University Of California – Cooperative Extension Master Gardeners program says the Russian Big Roma is disease-resisting, and a favorite heirloom paste variety, as well as using to make sauces.
Unlike most paste and sauce tomatoes, this is an indeterminate variety which produces lots of large (2 x 4 inch), dark red fruit, with a splendid “tomatoey” flavor.
Compared to the Roma tomato, the San Marzano tomatoes are thinner and more pointed. The flesh is much thicker with fewer seeds, and the taste is stronger, sweeter and less acidic. Expert tomato growers describe the taste as bittersweet.
Again, the Mater Gardener’s program says the San Marzano is a “Tomato Festival” favorite.
This Italian tomato variety produces an 8 ounce, deep red fruit, that is 4 inches in length. And though the San Marzano in the raw or uncooked has a lot to be desired in respects to flavor, the process of cooking them down to make sauce releases magic qualities, and therefore you will want to grow them year after year.
This particular tomato has bright red fruit, and according to the Tomato Geeks, it has a broad range of uses:
The Jersey Devil tomato is a extremely prolific producer of 4-5” long, bright red fruit that are shaped like banana peppers.
They are very meaty and sweet, with few seeds. The Master Gardeners say it is an excellent tomato for canning as well as eating fresh.
Teresa Giovanzana boasts a 1/2 pound Jersey Devil in the 2013 tomato season.
Amish Paste tomatoes produce bright red fruit up to 12 ounces that vary greatly in shape from ox-heart to a rounded plum shape.
From the Pennsylvania Amish (USA), the tomato is a large, meaty, bright red heirloom with superior taste, and a nice balance of sweet and acid.
The Amish Paste has been chosen by Organic Gardening magazine as a top paste tomato, as it is juicier than most other paste tomato varieties. Though it is a great tomato to make paste, it also is worth eating straight from the garden. Add some to your favorite salad or sandwich, but make sure you save enough to makes lots of thick and full-bodied sauce!
All the tomato varieties above are – indeterminate, also called vining tomatoes. The plant will grow continuously until it dies, usually in Fall with the first deep frost.
Once they produce flowers and set tomatoes they will do so continuously until the plant dies.
The five tomato varieties that we reviewed, is far from comprehensive, as there are lots of other terrific choices that can be used to make succulent pastes and sauces.
These tomatoes are a great starting point, because you can easily find seeds at your local garden centers or online. Try adding some or all of them to your garden this year for truly outstanding results during harvest time.
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