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Old February 16, 2010   #34
brokenbar's Avatar
Join Date: Jan 2009
Location: South Of The Border
Posts: 1,169

Originally Posted by jhp View Post
Cortona- this sound like a great tomato to me. I make sauce every year. I am on a quest for my ultimate paste tomato.

For sauce, nothing beats Costoluto Genovese in my book. It comes through the processor practically finished sauce and it is a tomato that tastes entirely different cooked than raw. I have tried probably 30-50 varieties over the years for sauce and I have always come back to Costoluto Genovese. Costoluto Fiorentino is a close second but is smaller in my garden. I will be trying DiNofrio's German on a small batch of sauce this year. They are HUGE, nearly seedless, meaty and dry and were mid-season in my Wyoming garden. They taste GREAT dried but that may not translate over to sauce.
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