Here is a link to hundreds of previous discussions about 'favorite paste', 'best paste tomato', 'recommended paste tomato', etc. all full of recommendations.

Lots of paste tomato recommendations

You'll also read about how many feel the best sauce is NOT made from paste varieties as they are not known for flavor. Rather a mix of many different varieties produces a far better sauce.

For canning whole, a frequent recommendation over on the Harvest forum (canning and preserving forum) is Rutgers.

Dave

digdirt2 thanks for your post but it is not useful since I have always found paste varieties tasty especially san marzano.

As for the link you created with the search results of previous threads on paste varieties did not provide the answers I am looking for.

Then consider Kosovo (red oxheart), Margherita (red paste hybrid) or Super Italian Paste (red hybrid) and Orange Russian (a bicolor yellow oxheart).Opalka (red heirloom) is one of the most frequently recommended red paste-types.

Dave

Not a yellow or white since I haven't had a yellow year yet, and this year is my white year and I obviously haven't grown them out yet to give my two cents... but rather a couple orange since I grew out oranges last year.... Roughwood Golden Plum is a tasty paste. Juane Flamme is an orange tomato that sauces up beautifully.

Great answer Dave and those also sound like nice suggestions bees, especially JF. I'm not any good at canning, but just wanted to suggest I'd try Orange Roma if being conservative and Banana Legs if getting funny. Banana Legs! How could you not want canned Banana Legs ;-)

PC

I grew Banana Legs last year. Good production even though they received only minimal care. On the outside they are a bright yellow but they were pale, almost translucent, inside. My grandma and her friend liked them fresh.

Rodney

I am growing Rio Grande this year. I have read that beside being a good sauce/paste tomato it is also very tasty.. But I want it mostly on the grill.

Seysonn

Seysonn for you comment.

as for rest of poster in thread. bpplease try again

i especially need paste varieties that yellow and white. Orange is not any option since they will be grown for someone who has bad reaction to Lycopene. since yellow and white paste tomatoes don't have Lycopene. hence the need.

ttfn

"bad reaction to Lycopene. since yellow and white paste tomatoes don't have Lycopene."

Ripe yellow tomatoes ballpark around 15% the corresponding concentration of lycopene as mature red tomatoes contain. In sauce it concentrated five- to ten-fold.

PC

Pupilla is right, yellows do have lycopene- so do whites, though they are lowest in lycopene, especially compared to reds. And right about the fact that the saucing tomatoes significantly concentrates the lycopene.

It would have been helpful gridgardener, if you had just stated that you wanted tomatoes lower in lycopene to start out with.

If you can find Howard German and can plant 6 or 8 of them spaced between some strongly disease resistant hybrids, they'll give you a good sweet "tomato" taste to your sauce. They are big "pepper" tomatoes with lots of flesh and few seeds. Took me years to find them again. Grew them for years and never knew what the name was.

I am trying Cream Sausage plants this year along with 5 other varieties. In comparison with tomato plants I've grown over the years, the Cream Sausage plant is definitely odd. The stem is thick and strong as in my other tomato plants. However, the leaf stems are long and gangly and not very strong. It reminds me of a weeping willow. Is that normal for Cream Sausage? I have it in the same soil I'm using for the other plants, same fertilizer and watering schedule. I have two Cream Sausage plants and both are growing this way.

Gridgardener, sorry.
But as Dave mentioned you did not post your question clearly by asking for "other varieties .. beside San Marzano"
I hope you find what you are looking for.

Seysonn

I've always liked to add a few home grown romas for texture and salsa and stuff. Home grown beat store bought, but this winter we actually had some store boughts with a hint of flavor. Inconceivable! *Princess Bride moment*

Personally, I'm going to punt on paste tomatoes this year due to their proclivity to Blossom-End Rot (BER) and grow the following for sauces:

• Earl's Faux
• Tony's Italian
• Prue
• Homer Fink's Yellow Oxheart

From what I've read, these tomatoes have very meaty, have great taste and generally are not that affected by BER.

smithmal

Doing a quick google search I am surprised to find out there actually IS thought to be such a thing as people who are allergic to lycopene. (Not much info on it out there though.) I'm surprised by this, because there are hundreds of compounds in tomatoes (if not thousands) and I wouldn't necessarily jump to the conclusion that it's the lycopene that's causing the problem. It's possible this idea is based on people who didn't tolerate lycopene in supplement form (and there are other reasons they may not have tolerated it besides the lycopene itself).

On the other hand, it's well known that some people are sensitive to solanums, which is where I would start if I noticed some reaction to eating tomatoes.

I have heard that lycopene content is enhanced by cooking with oil.