Those that grow for sauce making in northern zones

[camochef]

Originally Posted by Mischka

In 2002, I made a huge batch of tomato sauce (gravy ) strictly from Lillian's Yellow Heirloom and Burracker's Favorite varieties... nobody would even taste in my family, never mind eat it over macaroni.

I ended up having to mix a jar of customary red with a jar of yellow each time I served it, which disguised the color sufficiently enough for their eyes and appetites.

Mischka,
I have also made sauce from Lillian's Yellow Heirloom tomatoes (8 qts) and other yellow tomatoes (7 qts) in 2008 season. Also found that some didn't like the color, so I simply added a little ancho chili powder. It turns a pot full of sauce red, almost instantly. No-one could tell it wasn't a traditional sauce.
Also, I grew up in north Jersey, right across the river from downtown NYC. Almost everyone called tomato sauce...gravy!
Here in south central Pa. most call it sauce, I don't care what you call it...it's good!
Camo