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**carolyn137** · September 7, 2013

Having trouble again with my DSL line so I'll type fast.

Are you more interested in a paste variety ( processing) or a heart variety, and is sizeof fruit important? And is being early also a criterion?

I think it might be hard to satisfy all that you want, but I'll let you answer first.

Fact is, I prefer hearts and meaty beefsteak varieties over most paste varieties for making sauces of this and that b/c IMO they have better tastes and few seeds.

Carolyn

Carolyn

September 7, 2013	#3
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	Having trouble again with my DSL line so I'll type fast. Are you more interested in a paste variety ( processing) or a heart variety, and is sizeof fruit important? And is being early also a criterion? I think it might be hard to satisfy all that you want, but I'll let you answer first. Fact is, I prefer hearts and meaty beefsteak varieties over most paste varieties for making sauces of this and that b/c IMO they have better tastes and few seeds. Carolyn Carolyn __________________ Carolyn