Member discussion regarding the methods, varieties and merits of growing tomatoes.
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October 8, 2018 | #1 |
Tomatovillian™
Join Date: Mar 2015
Location: New York
Posts: 156
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Favorite sauce mater
I am planning next years grow and plan on trying 5 or 6 varieties of sauce tomatoes. I was wondering what you would recommend that is productive and can make a tasty sauce. I have never made sauce before but would like to try it.
Thanks lexx |
October 8, 2018 | #2 |
Tomatovillian™
Join Date: Apr 2015
Location: Ohio
Posts: 457
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October 8, 2018 | #3 |
Moderator Emeritus
Join Date: Jan 2006
Location: Upstate NY, zone 4b/5a
Posts: 21,169
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Here is a recent thread about the same topic from here at Tville.
See post 26 for what I like best. http://www.tomatoville.com/showthrea...sauce+tomatoes Carolyn
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Carolyn |
October 8, 2018 | #4 |
Tomatovillian™
Join Date: Jan 2006
Location: Brownville, Ne
Posts: 3,282
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There have been several threads on this topic. While I did not answer the above showthread, my answer has been what several have said: any good tasting tomato, no matter the variety, makes good sauce. I like heart shaped tomatoes because they are generally very meaty and on the sweet side. I do not grow "sauce" tomatoes. We use what we have available.
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there's two things money can't buy; true love and home grown tomatoes. |
October 8, 2018 | #5 |
Tomatovillian™
Join Date: Mar 2015
Location: New York
Posts: 156
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Thanks Paul, Carolyn and TC. I will check out the other thread.
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October 17, 2018 | #6 |
Tomatovillian™
Join Date: Mar 2015
Location: Zone 5A, Poconos
Posts: 959
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If you want great sauce, you need a good processor like the Victorio (motorized) and a garden full of tomatoes. To make shorter work of it for sauce, you should stick to meatier types so you don't have to cook it down so much. We use all types in the processor for juice, but for sauce I prefer the Roma types. Cooking down watery solutions takes time, patience and ultimately it costs a lot more. Good eating tomatoes seldom get used for juice or sauce, unless there is a large overstock! Some of that would get put in to salsa, but you can only have so much of that too. They do make the sauce taste much better when used (IMO), but it is at the cost of more reduction time.
If you really want to make sauce, grow meaty tomatoes specifically for that purpose. |
October 18, 2018 | #7 |
Tomatovillian™
Join Date: Aug 2011
Location: Plantation, Florida zone 10
Posts: 9,283
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Grow hearts, they are big overgrown sauce/paste tomatoes, meaty and fewer seeds, almost all are also great for fresh eating.
Paul already said this, I'm just reinforcing. |
October 18, 2018 | #8 |
Tomatovillian™
Join Date: Mar 2015
Location: New York
Posts: 156
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Thanks rhines81 & ginger2778 appreciate the suggestions.
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October 25, 2018 | #9 |
Tomatovillian™
Join Date: Jan 2012
Location: Rhode Island
Posts: 444
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Speckled Roman. Benn my favorite for years. I've tried many but haven't beaten this one yet.
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October 25, 2018 | #10 |
Tomatovillian™
Join Date: Dec 2016
Location: Pittsburgh, PA
Posts: 3,194
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What amazes me about homemade sauce is how I can put any old tomatoes in it and they turn into good sauce. This year I was doing a big growout of F2's. Most were not great tasting, but the sauce is great just the same.
I guess if I was growing for sauce, I'd want something that grew well, tended to be un-blemished, was productive in any year, likeable taste, had reasonably large fruit... Big Beef F1. Good all-around tomato. Folks say the juicy ones are harder to make sauce with, but there's a trick to make the juicy ones work. You need to extract the clear liquid from the tomato before cooking it. To do this, freeze your tomatoes (cut them into smaller chunks first, so they thaw quickly). This also allows you to collect up a big batch of tomatoes for saucing. When tomatoes thaw, the clear juice comes off them easily. Drain them and then press them in a colander to get more of the thin juice off. Save this juice in a pot. Put it on to boil to reduce it to half or a third of its original size. Meanwhile, take the rest of the tomato, now mushy after being pressed, and put it through a food mill. You can use one of the little hand-crank ones (I use this: https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1 ) or something fancier like the above-mentioned Victorio. The food mill separates out the pulp from skin & seeds. (Feed that skin & seeds to chickens.) Cook the pulp minimally. When the thin liquid (hereafter called "liquor")has been reduced, add it back to the pulp, as much as makes it taste good to you. Or leave the the liquor separate to use in soups, as a marinade, etc. Nan |
October 25, 2018 | #11 |
Tomatovillian™
Join Date: Aug 2015
Location: Indianapolis Area 46112
Posts: 853
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Hi Marsha, specifically what "heart" variety is a good eater and saucer?
Thank You Pete |
October 26, 2018 | #12 |
Tomatovillian™
Join Date: Dec 2011
Location: Vermont
Posts: 1,001
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Though I’m not Marsha, and though I’ve not made sauce specifically with these tomatoes (all 350 or so varieties I grow end up in sauce if they don’t sell), I’d say these hearts would do great: Wes, Reif Red Heart, Sheryl’s Portuguese Red Heart, That Russian Tomato for reds, Pink Honey is a good, early, and productive Pink for me, and the orange Russian 117, Orange Strawberry for some color variation. All are meaty, and very tasty.
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