Amish Paste & San Marzano Redorta strain?
docux
14 years ago
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randy41_1
14 years agowiringman
14 years agoRelated Discussions
San Marzano Redorta /amish Paste /Italian Tree
Comments (1)If you will check the Tomato seed Exchange forum here (linked right above the first discussion) you'll probably find what you are looking for. Dave Here is a link that might be useful: Tomato Exchange forum...See MoreAnybody tried Opalka or San marzano(Redorta strain) tomatoes?????
Comments (20)Frank, I have never considered Amish Paset to be a true paste used for sauces, etc. The reason being that's it far too juicy. Nothing wrong with the taste, so it just means that you have to cook it down more. Back when, some folks named varieties just based on the shapes of the fruit. I think that's how Amish Paste was perhaps named. Another one is Lillian's Red Kansas Paste, which in no way is a paste variety. The issue with paste varieties is that they should have dense fleash and few seeds, but so many of the paste varieties that folks cling to like the romas and costolutos, etc., are far more susceptible to BER as well as Early Bight. Which is why many folks don't bother to even grow paste ones, they use the best tasting ones from the garden that have dense flesh and few seeds, usually the heart vareiies, which have some of the best tastes, as well as some of the large red and pink beefsteak ones that have dense flesh and few seeds. Carolyn, but there are some paste varieteis that I do think work out well....See MoreSan Marzano in Wisconsin...nothing special
Comments (4)I'm with you. My first year the SMs were terrific, flavor-wise, but oy .. the disease and BER. Next two years ... disease, not productive and flavor ... meh. I've dropped them from the rotation. Since every summer seems to be a whole new deal in Wisconsin, I keep trying. Tried Amish Paste last year (late blight) so only got a few but they were a PITA to start. Failure to thrive. They finally grew, but too much anxiety. This year I'm trying Striped Roman. Great flavor and moist enough to use also in salad. But struggling. Martino's Roma ... OK. For numbers -- Italian Bush. They promise 200 small fruit and I think we are going to get there. Flavor, in the middle of tomato season ... not outstanding. But in February, pretty terrific. I also have two mystery Romas ... they were supposed to be Italian Sweet slicer. Friend who started them thought maybe Opalka, but the fruit is not large ... not much bigger than the Italian Bush, so who knows. Whatever it is ... nice, healthy plants and moderately prolific....See MoreAmish Paste/San Marzano/Plum tomatos...best storage method
Comments (2)Agree. it is a common practice and often discussed over on the Harvest Forum (the canning and preserving forum here) and on the Cooking forums. You'll also find discussions there on the higher quality and flavor of sauce that comes from using a mix of types rather than just paste-type tomatoes. The pre-cooking is your choice - some do it but most do not as there is no real benefit. I just freeze whole in ziplock bags, toss in a colander to thaw and let them drain well, then cook to desired consistency. Dave...See Moredocux
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