Salsa/spaghetti sauce - which tomatoes?
I have about a quart (little less since I used some) of plum (Roma?) tomatoes from my dad, a couple large Mr. Stripey heirlooms that are going mushy in spots, and a couple quarts of beefsteaks. Was going to try Annie's salsa (prob. fresh, salsa doesn't last long around here once opened), but was wondering if there was a particular type of tomato that works/tastes best in that?
I like plum tomatoes for spaghetti sauce, but since I don't have many would have to supplement with another kind,was thinking all beefsteak for the salsa and heirloom and plum for sauce? But if I should use one/both of those for the salsa, I guess I won't make sauce. Thanks