spaghetti sauce

alanwolf · September 2, 2009

could anyone reccomed some good varities for spaghetti sauce

Tomstrees · September 4, 2009

Opalka
Sicilian Plum !

matereater · September 5, 2009

For a single meal you can use anything sittin around on the counter, but for canned sauces I'd stick with the Plums or other meatier varieties.

Marko · September 5, 2009

Paste tomatoes are usually too bland alone, but they make very thick sauce, so I usually combine paste tomatoes with some meaty sweet beefstakes. Tomatoes must be overripe, just before they spoil, and sweeter/low acid varieties are preferred.

cdbva · September 5, 2009

I use whatever I happen to have on hand. Since I buy and grow the tastiest available, it varies. I'm partial to Cherokee Purple, so I've used that a lot, and Brandywines and various unnamed varieties offered for sale at the farmers' market. Hybrids too, although since there are only two of us, it's not a major indulgence to spend 50 cents more a pound on whatever's most enticing.

The only advantage to a "paste" tomato is less liquid. You may need to cook the sauce an extra ten minutes using a juicy one. If you're in a hurry you can just taste-test a lot!

It might be most useful to grow one that is both tasty and prolific. I'm thinking about Cuostralee for next year.

Christine

September 2, 2009	#1
alanwolf Tomatovillian™ Join Date: Aug 2009 Location: Ohio Posts: 4	spaghetti sauce could anyone reccomed some good varities for spaghetti sauce

September 4, 2009	#2
Tomstrees Tomatovillian™ Join Date: Jan 2006 Location: NJ Bayshore Posts: 3,848	Opalka Sicilian Plum ! __________________ My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view. ~ H. Fred Ale

September 5, 2009	#3
matereater Tomatovillian™ Join Date: Jul 2006 Location: S.E. Michigan (Livonia) Posts: 1,264	For a single meal you can use anything sittin around on the counter, but for canned sauces I'd stick with the Plums or other meatier varieties. __________________ Steve Cleverly disguised as a responsible adult

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September 5, 2009	#4
Marko Tomatovillian™ Join Date: Aug 2009 Location: Slovenia, Europe zone 7b Posts: 300	Paste tomatoes are usually too bland alone, but they make very thick sauce, so I usually combine paste tomatoes with some meaty sweet beefstakes. Tomatoes must be overripe, just before they spoil, and sweeter/low acid varieties are preferred.

September 5, 2009	#5
cdbva Tomatovillian™ Join Date: Aug 2008 Location: Falls Church, VA Posts: 538	I use whatever I happen to have on hand. Since I buy and grow the tastiest available, it varies. I'm partial to Cherokee Purple, so I've used that a lot, and Brandywines and various unnamed varieties offered for sale at the farmers' market. Hybrids too, although since there are only two of us, it's not a major indulgence to spend 50 cents more a pound on whatever's most enticing. The only advantage to a "paste" tomato is less liquid. You may need to cook the sauce an extra ten minutes using a juicy one. If you're in a hurry you can just taste-test a lot! It might be most useful to grow one that is both tasty and prolific. I'm thinking about Cuostralee for next year. Christine