Sauce and paste maters ? - Page 3

barefootgardener · February 13, 2016

I cooked down one large Greenbush Italian tomato for five minutes at the most and it made a real thick paste. I did not strain any of the juice off of it. GBI fruit is very meaty and quit tasty. I plan on growing a lot more this year.

Ginny

crazyoldgooseman · February 14, 2016

Thanks all and Lex for the suggestions we will all have to try and report on how they did this fall.

February 14, 2016	#32
crazyoldgooseman Tomatovillian™ Join Date: Apr 2012 Location: Southern Maryland 7a Posts: 200	Thanks all and Lex for the suggestions we will all have to try and report on how they did this fall. __________________ Anybody see where I sat my beer? -crazyoldgooseman

February 13, 2016	#31
barefootgardener Tomatovillian™ Join Date: Mar 2007 Location: Michigan Zone 4b Posts: 1,291	I cooked down one large Greenbush Italian tomato for five minutes at the most and it made a real thick paste. I did not strain any of the juice off of it. GBI fruit is very meaty and quit tasty. I plan on growing a lot more this year. Ginny