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brokenbar · January 11, 2009

I tried to edit my post but it was being temper mental today...
I did grow several yellow/gold varieties one year and they were a giant DUD. They just don't look as appealing dried.
Truthfully, the biggest difference in most varieties is how they dry. "regular" tomatoes vs paste have so much water that you nearly have to cut them in half or they fall apart when dry. Even 1/2 slices break apart really easily. I can never seem to find a happy medium on "regular" tomatoes...either they are not dry enough or they turn into "bacon bits" (those go into a gallon jar for my families use in soup, stews, etc.) when you pick them up or vacuum seal them in bags. It's a shame because so many of the regular varieties are a lot more tasty. I was visiting with a chef last week and I told him I was growing some white fruited tomato plants for a friend who wants them for sauce. He says that "white" tomato sauce is all the rage, especially with seafood. Fads...I can never keep up with them.

January 11, 2009	#37
brokenbar Tomatovillian™ Join Date: Jan 2009 Location: South Of The Border Posts: 1,169	I tried to edit my post but it was being temper mental today... I did grow several yellow/gold varieties one year and they were a giant DUD. They just don't look as appealing dried. Truthfully, the biggest difference in most varieties is how they dry. "regular" tomatoes vs paste have so much water that you nearly have to cut them in half or they fall apart when dry. Even 1/2 slices break apart really easily. I can never seem to find a happy medium on "regular" tomatoes...either they are not dry enough or they turn into "bacon bits" (those go into a gallon jar for my families use in soup, stews, etc.) when you pick them up or vacuum seal them in bags. It's a shame because so many of the regular varieties are a lot more tasty. I was visiting with a chef last week and I told him I was growing some white fruited tomato plants for a friend who wants them for sauce. He says that "white" tomato sauce is all the rage, especially with seafood. Fads...I can never keep up with them.