An indeterminate is an indeterminate so you grow them just like you would any other indeterminate variety. There is no difference in the plant, just the fruit shape/size is different. So if you are into pruning indeterminates then you can prune/pinch them just like any other indeterminate. If you aren't into pruning, even better. Pruning is purely optional. ;) Any indeterminate variety needs caging or staking or support of some kind IMO - makes no difference what variety it is. Dave

Thanks again for all of the recommendations. I will be trying many of them in the years to come, but at this point I have narrowed my list to the following: Guajito: - Mexico - Md season - Medium fruit size and medium/heavy load , pear tomato, to 7cm long, sometimes nippled, red, meaty.intermediate. Italian Paste, Large: is SSE tomato #1547, pole habit, 92 DTM, and came from Mary Ann Billera's grandmother according to the SSE 2006 Yearbook. Opalka: 90 days. Meaty pepper-shaped fruits deliver a rich, sweet flavor that makes exceptional sauces. They are also tasty fresh. Indeterminate vines. Orange Banana: -85 days. Lycopersicon esculentum. Plant produces good yields of 4" long by 2" wide orange banana shaped tomatoes. Tomatoes are sweet and very flavorful. Used in salads and gourmet dishes. Also used for making a nice orange sauce. Excellent drying variety. Indeterminate. Perito: - 70-80 dtm, indet, reg leaf, with droopy foliage typical of many open-pollinated heart/plum/paste types. Produces 6-10 oz red plum tomatoes. Brought to the states by Matt Perito, originally from Italy in the early 1900's. very prolific sauce/paste type Rio Grande: - 80 days, Very large, blocky pear-shaped tomatoes are borne in profusion, making for large harvests to turn into tomato sauce, paste, or juice. Deep red fruit is about 4 inches long. Vigorous plants are well adapted to extremes in temperature. Determinate. I plan on 2 or 3 plants of each as myu family loves salsa(Fresh and Canned). Dean

OK, I must be search engine challenged tonight :). I KNOW there must be threads already that answer my question, but I can't find them. ***** Bella, for starters, go to near the bottom of this first page to the thread on paste tomatoes, and in that thread I linked to a search here at GW on paste tomatoes. Any time there's a thread on paste tomatoes there are folks who say they prefer to NOT use them, and I'm one of those folks. And in almost all of those threads you'll find lots of suggestions for non-paste tomatoes that others have used for sauce. I'm sure you tried the search feature at the bottom of this page but if not, just enter something like non-paste tomatoes and see what that brings up. It should bring up those threads where non-paste tomatoes were mentioned. I don't dry tomatoes so can't be a help there. Hope this helps b/c I know that I and others have listed our non-paste faves many times in several of those threads on paste tomatoes. Carolyn

mustangs - For relatively small amounts (1-cup or less), store your tomato powder in a dry environment - either vacuum-sealed or in a refrigerator (refrigerators are dry due to the frost-free feature). I keep a user-friendly amount in a pint jar in the refrigerator with some moisture absorbers in it (recycled from supplements we take) to keep it from clumping. When I open a #10 can of tomato powder I keep it free-flowing in a vacuum-sealed canning jar/s, FoodSaver canister, or some other container that can be sealed with a FoodSaver Universal Lid. I like to use the Universal Lids when I move food from long-term storage to the pantry, especially things I get in-and-out of frequently. -Grainlady