Quote:
Originally Posted by ChefBertMor
Well, that answers another question I've always wanted answered, "Why the big interest in heart shaped tomatoes?" Few seeds and flavor. But do hearts have a firm flesh like the Roma style? I've found many beefsteak varieties are just too juicy and not firm enough to hold up to making sauce. They require more cooking that affects their flavor.
Thanks for feedback.I think Im going to try a heart shaped tomato for sauce and salsa and see what results I get
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You have two options as I see it.
Most will just simmer the sauce longer in an open pot to get it to the consistency they want.
Others will add some typical harder fleshed roma types to the stuff and that usually results in a thicker sauce quicker,but not with the flavor that many prefer.
Carolyn