[gssgarden]

My daughter and I are going to have some fun this year. We always make are sauce with the usual mix of garden tomatoes and we always make a pot of just Shannon's tomatoes. Shannon's is the only paste I grow and absolutely love the flavor.

This year were going to make sauce from Orange only (KBX and Chef's Choice Orange mostly), which I have done with Sungold a while back, AND Green only tomatoes.

My Green Giant was wonderful again and got around 25 nice sized tomatoes off of her. We blanched and skinned them, and froze them. The flavor of this tomato is so intense for me and the family loves it as well.

Now, along with the regular 'goods' I put in sauce, herbs, spices, ect, I also put some paste in to help thicken it up. We had a wet spring and my heirlooms were LOADED with juice! Great to eat fresh, but my sauce has been watery and I am NOT complaining about that!! lol

I'd like to keep that bright green color but I think the paste will turn it to a brown or mud-ish color.

Should I skip the paste and just boil it down and possibly have watery sauce? Or do you think the paste will NOT have that much of a color effect?

Just looking for some thought if anyone has tried it before.

Thanks in advance!

Greg