What do I have here?!

It's definitely some kind of sauce tomato. If you have gallons of them, you can make tomato sauce.

 
Those might be a variety called Wild Cherry. The new Fine Cooking extra publication "The Best of FC

Cooking Fresh" has pics of a lot of tiny tomatoes and the Wild Cherry is about 1/2 inch in diameter. There is an even smaller one called Red Currant!

 
They aren't really that sweet, and the skin is very tough. Interesting-looking, but I'm not

impressed with how they taste - little juice, mostly skin. Maybe I'll just put them in salads.

 
Nice! The heirlooms that I planted (from seeds of last year's purchased tomatoes) are still

green. Big, but green. Thanks for the picture.

 
I don't think I've ever heard of a tomato (more)

referred to as a "sauce tomato" - what exactly makes it that? Lots of juice? These have hardly any juice, mostly skin. A few seeds - large seeds! Strange-looking.

Our grape tomatoes were so sweet and good last year, I'll miss them (that's what I thought I was buying).

 
From my favorite seed company: "Sauce varieties are very low in juice and high in pulp." Romas are

sauce tomatoes.

I love the Super Marzanos. Last weekend I picked about eight gallons of tomatoes from my six plants, ran them through the strainer, and simmered the pulp down to about four quarts of the most beautiful, thick, sweet tomato sauce. I'm planning to make mole this weekend with homegrown tomatoes and peppers.

Sauce tomatoes are great roasted or used in salsa or stews--anytime you don't want a lot of extra juice.

http://www.territorial-seed.com/stores/1/Sauce_Slicing_Tomatoes_C169.cfm

 
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