You should visit the GW Harvest forum for their input.

You can make sauce out of any tomato, but generally a DET type will crop all its fruits in a short period of time, It's convenient because they give you a large crop all at once.

Beyond that, you might choose meatier types of tomatoes that have less seeds and gel. There a LOT to choose from. On LI, we're a zone 7 climate, and because we're coastal our gardens are effected by humidity, particularly in August when it seems like the onshore breezes seem to wane in the evenings--mildew and airborne pathogens take hold of the garden. A DET with a shorter DTM, if timed right, will do its bulk of cropping by early August, and with that you're going to escape the bulk of problems that typically set into the gardens by the third or fourth week of August.

T

HI Trudi - how are you?
Thank you so much for this info- i will look for this type of tomato and check out the Harvest forum (never been there before I don't think).

I'm doing well! I'm having a good but long day here WSing my tomatoes, I'm probably one of the few folks hoping for more snow next week as I like it for the insulations it gives the containers. LOL.

I have some toms on my list that might fit your needs. The descriptions are there next to the variety name. I'll paste in the list link, if you help with any of this let me know. Many of them were grown here and among them there are excellent performers.

I do have to use a product here, Serenade, to keep down on blight, etc. It doesn't eradicate or cure it, nothing does, but it fends off the inevitable and gives me some extra weeks for cropping.

T

Here is a link that might be useful: Your Choice Tomato SASE

Linked below are some other recent discussions on best paste tomato for sauces that you might want to skim through for even more suggestions.

I ditto Trudi's suggestion for exploring the Harvest forum since that is where all the food preservers hang out. ;) You'll find most of us over there prefer a mixture of many different types and varieties for the best tasting sauces and salsas. Paste tomatoes, at least the common varieties, can be quite lacking in flavor.

Do you want to get into canning or freezing sauce or just making fresh eating sauces?

Dave

Here is a link that might be useful: Best tomato for sauce discussions

HI digdirt - thank you for the info and the link for other discussions. It was very helpful. I will not be canning but will freeze to last throughout the year.
thanks for the help - i really appreciate it.

May I suggest that for homemade tomato sauce grow the best tasting tomatoes you can find and cook the pulp down to the right consistancy. If you want to serve a surprise, sauce some Aunt Gertie's Gold. I may be biased but Earl's Faux makes the best sauce I've ever made. Also, the best juice.

trudi,
im here on LI, in Rockville Centre... grew tomatoes for first time last summer... most got wiped out except the two cherry varieties (due to blight??)... is blight inevitable here? is it a must i use Serenade ? Thanks.

Back to OP,

Amish Paste - bigger than Roma, with very small seed pockets.

I love RVC, you got a nice restaurant area ;-)

There is no cure for late blight, but there are products you can use to delay the inevitable. I do use Serenade, which is an organic product, but there are a few other fungicide products which will help.

The best advice I can give you is that you should purchase those products and have them in your garage the day you plant your tomatoes--start a treatment program, stick to it, and you're gonna have a better success.

We live on an island, humidity is inescapable. The fungus is amongus ;-)