I planted "big mama's" this year and they have produced very well, but Im always looking to try something new for next year. I do like the size to be bigger and of course gotta have some good flavor! Look forward to your in put, thanks!
I like a Roma type with few seeds and dry flesh so it doesn't cost a fortune to cook them down into a sauce. A good tomato for sauce usually tastes yucky for eating fresh.
When I make paste, I start with regular tomatoes and quarter them and take out the seeds and juice around the seeds. then I cook them down, put them through a food mill, and cook them down to paste after that. I don't make allot for I don't use it much. Barb in Pa.
