Tomatoes for sauce
6 messages in this thread
Hey gang:
I love to make my own tomato sauce for pasta dishes. So far I've found
that Beefsteak tomatoes work real well, but I'm always open to new ideas.
Any of you make your own tomato sauce? What's your favorite tomato to use?
Anyone ever tried any varieties of Italian tomatoes? Thanks.
Steve
Steve — We freeze 60 to 100 quarts of sauce every summer, and prefer to
use Roma and San Marzano tomatoes. We have added Ace, Better Boy, and
Beefmaster to the mix, but nothing really compares to the Italian types!
Many fewer seeds, more pulp, needs less cooking time to thicken and
intensify the flavors properly.
Do you have a favorite recipe?
/Diann
Diann,
Thanks for the suggestions!
I have lots of favorite recipes; do you mean for sauces or in general?
Steve
Steve — Just sauces, to start with! I use variations of the ones from a
cookbook called "Cooking From An Italian Garden" and have really enjoyed
them, but I love to experiment!
My husband does virtually all our day-to-day cooking; I specialize in
pastries, parties, and stuff for the freezer (big batches)!
/Diann
My favorite is San Marzano. If you let them fully mature on the vine, you
can split them lengthwise, literally "shuck" out the seed , and have solid
meat, no juice, and therefore, almost no boiling. That's their real
advantage over the other types: energy efficiency….
By the way, you may want to try Principe Borghese, too. It is a bush cherry
type, grown in Italy for drying, and especially appropriate because the
fruits hang on the bush after maturity, which means you can hang the plants
updside down to dry (if you live in the right climate…)