Would anyone else here recommend Polish Linguisa. I grew several this year for the first time. I wanted to try a new paste tomato. Like most others in my area my garden has been plagued with diseases this year. The plants that are partialy surviving have numerous fruits but they seem to ripen at the bottom of the fruit and then the top half stays green. If I wait till the top ripens the bottom is past its prime. I have tried to remove them early and let them ripen inside but I did not have any better results. I wasn't sure if it was the crazy season this year or if others have had the same problems.
What do others in the New England area recommend for paste tomatoes? This is my second year making my own sauce. If others have had problems with Polish Linguisa before than I will not give them another shot next year. I don't want to go through the same thing again. I find it too watery to make sauce without any paste tomaotes. I would like to use a good mix of tomatoes for the floavor.