Paste tomatoes, also known as plum, Roma, pear, processing, saladette, or sauce tomatoes, are a specific class of tomatoes that are highly valued for their meatiness and low juice content. These tomatoes are particularly popular for canning, making sauces, salsa, and dehydrating.
When it comes to preserving tomatoes, paste tomatoes are the go-to choice for many gardeners and cooks. Their firm texture and reduced moisture content make them ideal for cooking down into thick sauces or concentrating their flavors through dehydration.
I have personally grown and used various varieties of paste tomatoes in my own garden, and I can attest to their exceptional qualities. The meatiness of these tomatoes means they have fewer seeds and less water content, resulting in a more concentrated flavor and a thicker consistency when cooked.
One of the most well-known types of paste tomatoes is the Roma tomato. Roma tomatoes are oval-shaped and have a vibrant red color. They are known for their dense flesh and minimal seeds, making them perfect for making sauces and canning.
Another popular paste tomato variety is the San Marzano tomato. Originally from Italy, these tomatoes have an elongated shape and a rich, sweet flavor. They are often considered the gold standard for making authentic Italian tomato sauces.
Other types of paste tomatoes include the Amish Paste, Principe Borghese, and Opalka varieties, among others. Each of these varieties has its own unique characteristics, but they all share the common trait of being meaty and low in juice.
In terms of cultivation, paste tomatoes can be grown in the same way as other tomato varieties. They require full sun, well-draining soil, and regular watering. However, it is important to note that paste tomatoes tend to have a longer growing season compared to other types. They often take longer to mature and ripen fully, so patience is key when growing these varieties.
If you are considering using paste tomatoes for canning or sauce-making, it is worth mentioning that their texture and flavor are enhanced when cooked. The slow cooking process allows the flavors to develop and intensify, resulting in a delicious and concentrated tomato sauce.
Paste tomatoes are a specific class of tomatoes that are known for their meaty texture and low juice content. They are highly valued for their ability to create thick, flavorful sauces and are a popular choice for canning and dehydrating. Whether you choose Roma, San Marzano, or other varieties, paste tomatoes are a reliable option for preserving the bountiful flavors of summer tomatoes.
