Favorite tomatoes for sauce and salsa?

[henrietta23]

A quick search did not net me any easily found answers....
What are your favorites? I don't have a ton of space to try lots of different varieties the same year to see what works best here. Thanks!

 

[digitS']

I'm glad you asked about this, Kristin!

I have not grown a paste tomato since 1998, and that was by accident. However, we eat quite a bit of salsa. I am beginning to think that the cherry tomatoes that we use are just too seedy, too juicy, maybe even too sweet.

So, salsa tomato -- yes, it would probably make a good paste and be sure to tell Kristin about all those. But, I'm interested in a salsa tomato.

Steve

 

[henrietta23]

I'd love to find one variety that was good for both sauce and salsa. Not a lot of room here! I usually have a couple of big salad type and a cherry in pots on the deck, but I think I've got a new spot to fence in, in the sunniest spot in the yard, to do a little raised bed gardening for preserving! So I really hope to pick a great tomato right from the start. I was just reading elsewhere that Amish Paste might be a good choice, but it was only one person's opinion.....

 

[henrietta23]

There is some good info on the current Big Mama thread. I'm getting my answers there! -

 

[wifezilla]

I grew something labeled as a "climbing tomato". I think it was actually a Trip-L-Crop pink. It made great salsa.

And like Steve said, those cherry tomatoes can be too seedy.

 

[OaklandCityFarmer]

Personally I love to use a few of the black tomatoes.

The 3 varieties below give some of the best variations on salsas that even my Latina grandmother gives compliments. Japanese Black Trifele has the best low acid, smokey, and salty flavor from the 3 but all have those attributes. They hold up well after roasting (or wilting) and chopping and don't have too many seeds or too much pulp.

Since they are "Russian" tomato varieties most are relatively early-mid season varieties. I may have seeds for trade of Krim and Trifele, I need to order more Tula.

Black Krim

Black from Tula

Japanese Black Trifele

 

[Chickie'sMomaInNH]

thanks Oakland! i have seeds for those this year for something 'different' in my garden and now i know they will be great to use with my Romas when i go to make sauces and salsa!

 

[henrietta23]

Thanks! The cherries here would just be for snacking. I've wanted to try the Russian types. The climbing type sound interesting too. Sounds like I've got a couple of new ones to try!

 

[henrietta23]

I am considering this collection from John Scheepers Kitchen Garden Seeds:
#9100 The Essential Tomato Garden
Since we have such a large collection of wonderful tomato varieties, we developed this special Collection with our core, top-picks for the complete tomato garden to meet all of your culinary needs. Sungold Cherry Tomatoes are like garden candy, popped fresh into your mouth once picked. Red Jelly Bean Grape Tomatoes are good whole or halved in sunny salads with crumbled goat cheese, blanched haricot verts and baby lettuce leaves. Carmellos are the perfect slicing tomato for non-oozy sandwiches. Brandywine and Persimmon are our top picks for a colorful salad of red and orange-yellow, sliced tomatoes with fresh mozzarella cheese, basil leaves and vinaigrette. Milano and San Marzano II Plum Tomatoes are unparalleled for cooking in sauces, stews, composed vegetable lasagnes, salsas and soups. (Buy a Collection as a gift for your neighbor to ensure you of summer picnic invitations.) This indispensible Collection includes one packet each of the following varieties at about 10% off regular prices:
Sungold Cherry Tomatoes (about 15 seeds)
Red Jelly Bean Grape Tomatoes (about 15 seeds)
Carmello Tomatoes (about 35 seeds)
Brandywine Tomatoes (about 50 seeds)
Milano Plum Tomatoes (about 50 seeds)
San Marzano 2 Plum Tomatoes (about 50 seeds)
Persimmon Tomatoes (about 50 seeds)

Probably way more extensive than I need but we are having a seed sharing party with friends soon and I can happily pass along any extras!

 

[hiker125]

I used brandywine and cherokee purple and they made great salsa. I like the Romas for sauce, but mix in whatever is around.

When fall came, I wrapped all the green tomatos in newspaper and stored them in my basement. I just used up the last of them over New Year's for salsa. They were pretty good. Nothing like one vine-ripened, but much better than anything in the store.