Best tomatoes for making salsa

guysmom(z9CA)August 3, 2009

What kind of tomatoes make the best salsa, the big beef steak type or the paste type tomatoes? I have an abundance of big beefsteaks right now and I'm wondering how I could use them.

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Any tomato can be used for salsa and many feel the more different varieties used, the better the salsa. ;) And a mix of different color varieties makes it even more attractive. No reason at all why you can't use beefsteak type fruit.

Dave

    Bookmark   August 3, 2009 at 4:56PM
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ruthieg__tx(z8 TX)

Whatever is ripe when I am making salsa goes into the pot. I have plenty of romas but lots of others too...

    Bookmark   August 3, 2009 at 6:03PM
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caavonldy(8/9 N CA)

When I use the bigger tomatoes, I like to drain off some of the extra liquid, otherwise the salsa can get watery. A mix of several kinds of tomatoes can give a greater depth of flavor.
Donna

    Bookmark   August 3, 2009 at 6:49PM
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annie1992

I agree, whatever is ripe is what I use. I never grow the paste type tomatoes, I don't like the flavor as well.

I mostly grow the old fashioned "field" tomatoes like Rutgers and Bonny Best. I just peel them, cut them in half and use my thumbs to scoop out some of the seeds and goo, then chop up the meaty part of the tomato. I cut the halves into pretty big chunks and that's what I use for salsa.

I like mine thick and chunky, not smooth.

Annie

    Bookmark   August 3, 2009 at 10:01PM
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nancedar(z7NC)

Use whatever you have. I mix mine up using half paste (Striped Roma) or drying tomatoes (Principe Borghese) and half mixed heirloom and field tomatoes (Rutgers), give or take. I also drain off the juice collected over a bowl when I cut up the toms (the meat goes in a colander to collect more juice). Then I cook the liquids down to about half and put it back into the main pot. I've also used tomato juice that I had canned a few years back, boiled it 10 min, added a tad of lemon juice and used that as a substitute for the sauce and paste the original recipe called for. Much more intense tomato flavor. Don't worry - Annie's perfect recipe will give you a wonderful salsa every time. I've even used all yellow and orange tomatoes and juice and though the color is different - it is still wonderful.

Nancy

    Bookmark   August 4, 2009 at 7:34AM
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