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Tomatoes for Sauce/Canning?

Posted by gardenmommy_2010 8A, Sac CA (My Page) on
Thu, Aug 4, 11 at 2:54

What tomatoes do you use to can/make sauce out of? I did two Roma plants for this purpose but have been very disappointed in them so far - most heavily hit by disease & now bad BER. I've heard this is common for paste tomatoes so I'm thinking of skipping them next year. So, what tomatoes do you use to make sauce? I have many other varieties that I've planted that are doing well so if all tomatoes make good sauce/canning then I'll skip paste tomatoes entirely next year. I may even rip out the one that's being attacked by BER. It's every tomato & the plant's on the same watering schedule & in the same location/soil as everyone else so I really don't understand it.

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RE: Tomatoes for Sauce/Canning?

Paste toms make the best sauce because they are meaty and have less juice than other toms>
They require less time cooking off the the juice to get a thick tomato paste ,
Usually canning/sauce toms are determinate and most fruit gets ripe at the same time.
And yes paste toms are more suseptible to BER.Just the nature of the beast.
You can use whatever toms you want though. I would think the next choice might be oxhearts.

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