It is really hard to beat homemade spaghetti sauce and homemade salsa that’s made from fresh tomatoes grown right in your own vegetable garden.
Growing tomatoes for pastes and sauces has become extremely popular just because of that statement.
If you are looking to make your own homemade tomato pastes, sauces, or the best darn salsa this side of Texas, then you’ll want to add a few of these tomatoes to your seed list.
Here are the ten best tomatoes for pastes and sauces.
The Amish Paste tomato comes from the Pennsylvania Amish and features a large meaty, bright red tomato with excellent taste. It works well in sauces, or enjoyed fresh in salsas or salads.
Super Italian Paste
The Super Italian Paste tomato is an heirloom that comes from Italy and just bursts with flavor. The plant produces plenty of elongated, reddish-orange fruits that grow to about six inches long.
It features firm and meaty flesh that is ideal for making sauces and paste.
Roma tomatoes have a meaty interior and very few seeds. They also pack an incredible taste that is hard to beat when used in sauces, pastes, salsa, and salads.
The plants are also resistant to verticillium and fursarium wilts.
The San Marzano tomato is an heirloom variety that features long, blocky fruit that contain a very small seed cavity that can be easily scooped out, leaving the savory meat.
It’s perfect for making sauces, canning, and for drying.
The Viva Italia tomato is ideal for adding to soups and making homemade ketchup. The plants maintain vigorous growth that produce beautiful three ounce fruits.
The Big Mama tomato is plum-shaped, incredibly meaty, and enormous – growing up to five inches long and three inches wide.
This tomato will save you time in peeling and coring. Easily make thick homemade sauces with this sweet, meaty tomato.
The Little Mama tomato produces huge clusters of nice three to four ounce Roma-type tomatoes. The firm, rich flesh is ideal for preparing salsas and chutneys.
The Tangerine Mama tomato is a beautiful orange color that even stays orange when cooking. Each plump three to four ounce fruit has a rich, tangy flavor that will add an extra zing to any sauce.
The name says it all about this superb tomato – the Fresh Salsa tomato is ideal for making homemade salsa. These tomatoes can be chopped into tiny cubes and still remain firm and solid. It’s all meat and ideal for making salsa, bruschettas, and very light Italian sauces.
The Polish Linguisa tomato is an heirloom variety that is one of the best tasting paste tomatoes around. The three to four inch long fruits are very meaty, which make them perfect for sauces and for drying. It’s also very good sliced for salads and sandwiches.