Paste tomatoes: A comparison
Every year, I grow one or two varieties of paste tomatoes for making sauce, ketchup and salsa. Why paste tomatoes? They typically are meatier types that cook down fairly quickly because they don’t have as much juice as a regular slicing tomato. For the last several years, ‘Italian Pompeii’ (center of top photo) has been my go-to paste tomato. They […]
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