Carolyn, my Opalka seeds were sourced from Sandhill. I will admit, my first year growing Opalka BER became a problem for several varieties(but not all) of tomato that year. Lots of rain followed by drought, and then I think probably over watered to compensate. Last year I gave Opalka another shot. And while I didn't get any BER problems, the production, fruit size, and plant vigor just wasn't all that spectacular. As I said before, the taste, while not bad, was only a slight improvement over Roma(which I consider to be far more vigorous and productive). I know most here won't share my opinion, but I've found leaf problems are far less pronounced when growing hybrid tomatoes and varieties bred for resistance. I understand that all tomato varies are susceptible to one thing or another regardless of being OP or Hybrid, dictated by the grower, but more accurately, by the environment and soil- which is sometimes difficult if not impossible to control. Mulio, I am far from being an expert, but this "grower" has successfully grown and harvested many varieties of tomatoes over the last decade. I've made a few mistakes along the way, but it ain't my first rodeo. I mean, really, how hard is it to grow a tomato? Opalka just didn't pan out the way I hoped it would. Just because the majority likes it(and Carolyn recommends it) doesn't mean I have to. I know it's not a popular opinion and I'm ok with that. This year is a mostly hybrid centric crop, and the plants just look so much happier and healthier than before, and producing like mad. Pure luck? science? grower? There are a few heirlooms that I would probably grow again, but 1 or 2 varieties out of the few dozen I've tried is hardly worth it.

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.

Rice pilaf comes in MANY forms. Most do NOT contain saffron, including authentic pilau and not all need to be finished in the oven as some people state. Nor does the addition of broken vermicelli make an authentic rice pilaf. My simple recipe goes like this: In a large saute pan (one that has a tight-fitting lid), I heat up a teeny bit of butter and/or oil and saute a mire poix of finely diced carrots, onions and celery over medium-high heat. Maybe 3 tablespoons of each. When the veggies are softened, I put in a cup of long-grain rice (my favorite brand is Mahatma) and toss it to coat completely. Then I cook it quickly until almost all the grains are opaquely white, maybe even leaning toward being toasted. At that point, I put in a cup of chicken stock and a cup of hot water. I've found that if I use all chicken stock, the pilaf comes out a bit strong (since the stock reduces and concentrates). You can use fish stock, beef stock or vegetable stock. Or even all water. When I do want a bit of color in my pilaf, I'll use just a tiny pinch of saffron (an amount that would cost out at about 0.000001 cents) or a bit of tumeric or just a tiny squeeze of double-concentrated tomato paste. Even a bit of chopped fresh tomato colors things up. When I've added the stock, I'll bring the pan to a boil and then turn it down to the lowest simmer, cover it and cook for 30 minutes. I'll fluff it up before serving. This dish is so versatile. You can add all manner of veggies or meat. I regularly throw in some frozen peas along with the stock. A Middle Eastern or Indian pilau will call for nuts and raisins at the fluffing stage. I like it with basil and toasted pine nuts. Joe

Keep asking your grocer for it. I asked for it and now they carry it in rural Iowa! Love using it. It adds an extra tomato punch to things, and you don't waste. I used to freeze my leftover paste from the can - I put 1 table spoon tabs on parchement pan and froze, then tossed in a zippy bag, but this is so much easier. I use it in Spanish Rice - just need a tablespoon or two.