Another tomato form that is great for sauce and unsung in general are piriform tomatoes such as Cuneo giant pear, red pear or for a determinate: Goldmans Italian-American as examples. There are lots of old European tomatoes with a pear or a ribbed fatter at the bottom (like me) shape I think in general they are less sweet overall and with a stronger traditional tomatoey flavour in general than hearts and are very suited to cooking with few seeds. Tomato seeds are bitter when cooked and fewer seeds make for a better sauce for sure.
KarenO
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