myth about paste tomatoes

13 years ago

hi,

on this forum i hear people say that all

tomatoes are good for sauce, ok a small amount

of any nice garden tomatoes make a good fresh sauce.

but when it comes to canning or jaring in large

numbers , i'm talking 100 to 300 jars i would

hate to prepare and cook watery tomatoes with out

pectin. people say paste tomatoes don't have good flavor,

the fact is the flavor is a concentrated flavor

which transforms when cooked with the addition of basil

its nirvana beside some have wonderful taste especially

in salads. the exception to the rule is tomatoes

raised for ketchup, all of the heinz varieties

and for me campbells 1357 has been the best.

so believe me if your growing tomatoes to can

juicy beefsteak types taste fine but not for

a large canning.

marcantonio

Sort by:Oldest

Comments (5)

digdirt2
13 years ago
To each his own of course and clearly some paste types are better than others. But I too can 100's of jars of tomato sauce annually, and IME there simply is no comparison between the full-bodied flavor of a mixed variety sauce and one made from nothing but paste tomatoes.

Taste is a very subjective thing but that doesn't make it a myth. ;)

Dave
korney19
13 years ago
Paste type tomatoes usually have a higher Brix, (sugar content), however many consider the taste of them bland. They have more sugar solids because they have less juice and a higher ratio of solids to liquids. The blander taste is because they have less "character" with less liquids that provide tangy taste.

So to me it is a toss-up, but every year I grow at least a dozen varieties of paste types to use for sauce or salsa. YES, you can cook your best tasing tomatoes longer to get it to cook down the liquids. Or you can grow less juicy varieties and finish faster!

And don't forgot the best type all-purpose maters: oxheart types. They have very few seeds, really solid interiors with very few seed locules, can be used for sauce, diced for salsa, cut in chunks for salads, or sliced for sandwiches or plate presentation! I usually grow about a dozen hearts each year.
Related Discussions
myth or fact? rumor about citrus seeds
Q
Comments (29)
Call_me_wizfire, Andrew: I think you are going to be very successful with starting many seeds! You have recieved such good and loving support from so many here, just as I always have..I must say though, I miss "Tsmth" very much.. It was hard for me to post here a few times, but getting better. Josh, every sentence in paragraph 3 mirrors me too. I don't know what to say except that the sentiments about you are exactly the same by me. I owe you a whole lot of thank yous and much appreciation for all you have done for me, us, and for all the pictures, suggestions, and time you have generously shared here and most of all, your many years of friendship! You are not a man to be treated in any way except for in kindness and with respect! I don't hate anyone that uses Coir, just that I hate coir itself..I will honestly admit, I have use a bit in a couple of my little pots for ceratin plants, but that is it. The fraction being 14 of my mix, but never for any of my citrus again. I will never use another product that has always put my plants on death row. I have many here to thank for that, especially you Josh and Al for getting me started on much grittier mixes years ago. I suppose many plants can survive in that bagged stuff, but I am not satisfied with plants that just hang on and do what they can, but I am pleased in plants that show their vitality in ways never imagined and having the most ROBUST plants, high quality growing ones that are always happy..That is what I finally learned to know with you all in the gritty and the 5.1.1 mixes. I thank everyone here for believing in many here that suggest these mixes and for all the appreciation shown to us when many saw how happier their plants could be and how green they have become, and how they quickly they recover once the roots hit these mixes. You are all such a bunch of beautiful people and citrus friends. Plant48: I have nothing against you. I think many here have kindly helped you to understand how they feel too about how you word your potsings. I hope understood them:-) Rhizzo, it is always a pleasure to read what you have to offer. Always spot on, never a disappointment to me. Have a merry day all!
...See More
Dispelling the myth about indoor coconuts
Q
Comments (6)
I agree, coconut palms are great indoors. Actually they are one of my easier palms. Although, I do actually keep mine too dry. A few weeks ago the leaflets on mine were actually folded over because of how dry it was. But some water was all it needed to look normal again! They are great palms that do well on neglect indoors and out. I have a tall from hawaii and a dwarf from Florida and I agree, the coconut palm from Hawaii does MUCH better than the dwarf I got from Florida. They like being in pots more than dwarfs (like you said, pretty ironic), they are faster growing (thats not much of a surprise) and in my experience, they have much greener looking fronds and are better looking overall. But Dwarfs do have adult leaves at a smaller height so even if they dont like being potted as much as the talls do, they will be able to stay small enough to enjoy as a potted plant for at least 10 years from germination (in climates like mine where summers are warm, but they have to spend time indoors during the cold winters). And I saw some great looking coconut palms indoors at the Orlando International Airport. They have apparently been there since the 1990s. Now they do get more sun and more room for their roots to grow than coconut palms inside the average home would get, but they do not have the benefit of going outside into the warm summer sun unlike coconut palms in an average home. -Alex
...See More
'New' Tomato-tone vs 'Old' Tomato-tone - - Myth-Busters Challenge
Q
Comments (105)
With regard to Megpi's post, I totally agree on all points made. And it's still obvious to me that microbes, being living organisms, can move over and across the barrier along the top of the growing medium rather than having to "swim" under the barrier. With regard to Bencjedi's post, I grew about 100 Brandywine transplants for the Master Gardeners Plant Sale and kept a dozen or more at home to give to friends. Right now there are 10 of those Brandywine in 6" round pots filled with identical Baccto Professional Potting Mix with the pots stowed in a pile of bark fines like you might seed trees in nursery tubs with bark chips walled up around the tubs to keep the roots cool. All 10 plants have been treated identically since the time the seeds were planted ... same starter mix, same potting up mix, same fertilizer, same watering, same sunlight ... indentical. And there are marked differences between the plants at this time. Some are leafier, some are taller, some shorter, some have flowers, some don't have flowers, etc. When I look at that particular SWC with the two Brandywines, I see the one closer to the fence is taller and has less dense foliage maybe due to its location with regard to sunlight. I see the sunlight shining between the fence slats. Which way is east or south? I also notice the one nearer the fence is flowering. And the Brandywine farther from the fence seems to have more "mitten fingered" leaves. Hey, who knows about the vagaries of open pollinated heirlooms???
...See More
"Roma Grande" paste tomato
Q
Comments (7)
"Colorado Seed Co" says Rio Grande is a popular variety in Europe that is very prolific, and they call it Rio Grande in Europe and Roma Grande here, if that isn't a typo. A US reviewer, Sarah, on the Franchi seed site calls Rio Grande semi-determinate and someone in another community says it kept yielding cluster after cluster right till frost. Roma Grande in a Pennsylvania trial last year was the #1 paste tomatoes for production and #5 for flavor. The grower in charge of the trial mentions the package was available as Burpee seeds in Lowes but not in the online catalog. I bet that is the study you reference since the 31.1 pound/plant yield is there, except it was 24 plants, not 17 as you mentioned. Also, The package of tomatoes was part (1/5 packs of seeds) of the now discontinued Burpee Bamboo salsa kit. Cook's Garden seeds according to an Uncle Wayne else called Roma Grande an OP indeterminate. I bet if you contacted Franchi, Cook's or Colorado you would get your answers as to your cultivar, and it wouldn't surprise me if someting dumb happened, like Burpee not identifying the paste tomato in its kit with the real name, so it wouldn't be seen as an endorsement as being a favorite LOL Maybe they just buy a little from someone like Franchi and rebrand it under the table, since people in many big marketing departments tend to be more concerned with ... marketing. Here is a link that might be useful: Roma (Rio) Grande
...See More
marcantonio
Original Author
13 years ago
yeah . i totally agree about the oxhearts, i love oxhearts
in any shape or form, problem is there not the heaviest
producers to make alot of sauce. the best high production
sauce i ever made was a combination of martino's roma
and an italian type from puglia of smaller tomatoes
called fiaschetto. the best tasting sauce i made from
a costoluto tomato called pisanello and of course
the oxhearts. all my chef friends still swear by san marzano. i think next year i'll try a mix martino roma
campbells 1327 and the pisanello rampicante.
lets try.

marcantonio
ps - i hear mamma leone is also
excellent
mulio
13 years ago
There are good tasting pastes fresh or cooked.

Brix is a measurable of soluble solids which include sugars. So if something has a high brix it doesn't necessarily mean it has a high sugar component.

The beefstakes with less locular cavities are also good for canning/ saucing.

One of the older lines introduced by Campbell's I like was called KC135.

KC135
glib
13 years ago
Today I prepared two of my own rabbits in ragout form (cooked, deboned, and stewed in tomato sauce and spices), and also a large eggplant parmesan, for 20 people. Although the ragout could be cooked with a semi-liquid tomato sauce, the fact that the rabbits were marinated and cooked with one bottle worth of wine forced me to use a paste-only sauce. It still needed over 3 hrs to cook down to the proper consistency. The eggplants, of course, were too wet with the same Joliet-only sauce, they really need pure San marzano.

Then there are meat stews in the crockpot, blended raw tomato pasta sauces, lasagnas, all requiring dry or super-dry... Really, there are very few dishes where the extra moisture is acceptable, or desirable. For the rich flavor, I add garlic, chili, and herbs.

myth about paste tomatoes

Comments (5)

digdirt2

korney19

Related Discussions

marcantonio
Original Author

mulio

glib

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

myth about paste tomatoes

Comments (5)

digdirt2

korney19

Related Discussions

marcantonioOriginal Author

mulio

glib

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

marcantonio
Original Author