Do Paste Tomatoes Really Make the Best Canned Sauce?
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- เผยแพร่เมื่อ 15 ก.ย. 2024
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During harvest, I collect tomatoes as they ripen and freeze in zip bags. Whenever I have time, usually late fall or winter, I make sauce. The best sauces come from a mixture of tomatoes.
I find this to be true as well.
I did that as well. Best tomato soup ever!
I completely agree. I typically grow 5 or more varieties/types of tomatoes and make and can my tomato products
Yep. It's the mixture that gets you the flavour. Plus you don't have to devote a huge section of your garden to one type of tomato. Way better for backyard gardeners AND disease avoidance.
Yeah I'm on team mixed tomatoes for every way I can them. Sauce, diced, roasted canned. The only thing is that when I make sauce I don't strain, I just use a Vitamix and blend evening together, that's the best flavor and nutrition!
Yes! Do more videos like this!!! I learned a lot!!!! ❤❤❤
I just grab all the tomatoes that are ripe and make my salsa, sauce, or soup. It always tastes good❤️
Me too 😂
Me three! Lol
Me four ✌
Me 5!
Yep!! Wait, me 6!
You might want to try using the purple tomatoes Cherokee in the tomato sauce is absolutely Phenomenal
Agree!!!!
Well, now I can stop feeling like I need to have a paste tomato if I want to make pasta. I'll grow whatever I like and use the excess harvest for sauce. Perfect!
I grow many varieties of tomatoes and can tomato sauce every year. The best sauce I've ever canned was a combination of cherry, slicing and paste tomatoes. Each contributed to the depth of the sauce. That's what the Nonna's do in Italy when they make their passata.
I always combine my tomatoes for canning. This year I have Rose de berne, mortgage lifter, red centiflore, giant Crimson, Jersey Devil, and a couple others.
Whatever's getting too ripe seems to be my method. :)
This was such a good experiment!
“Im right 50% of the time 100% of the time” 👍🏽
Love this type of video! Last year before a week of rain, I picked all my “Black Cherry” cherry tomatoes and made a pot of sauce. That was, by far, the best sauce I ever made. The flavor was phenomenal! Highly recommend adding different cultivars of tomatoes in your sauce.
Black Cherry tomatoes are my favorite by far! I've never made sauce from them but after this video and your comment I'm an for sure going to do it next year! I did do a mixed sauce with Paul Robson Kellogg's breakfast San marzano and crimson sprinter that turned out amazing!❤
Officially going to be adding in some cherry tomatoes with future tomato sauce! Thanks for doing this.
This year, I made salsa and pasta sauce by combining beefstakes, cherries, and paste tomatoes. I think it has made for a very delicious combination.
I do the same, mix them all in! Lol😊
I do that too, I also like to add Purple Cherokee tomatoes to it....really gives a nice flavor profile (IMO)
I did the same thing…we love sauce with these three.
If I have multiple varieties on hand, I LOVE to mix my tomatoes for sauce. The flavor and texture is incredible!
I've never made sauce with anything but sauce varieties. Now you've inspired me to first play with different tomato varieties to learn the flavors and textures and then play with ratios to create the best sauce recipes. I already grow 1 plant of 5 or 6 varieties or like this year 12, to learn how well they grow in my yard, and what they taste like every year. So basically I'm already half way there.
Cheers 🍅🍅
This was a lot of fun. Please do more taste tests 😊
I grow mostly paste, but the other varieties too. When making sauce or marinara or whatever I use all of them together and it absolutely works!
i'm growing a variety of cherry tomatoes called sweet million and they are really living up to their name. i collect a massive mixing bowl every day. i've been giving them away in sacks to everyone i know, and then i cut the rest in half, roast them face up, and vacuum seal for later. i'll puree them into sauces and soups in the winter.
We had tomato starting issues this year. Our larger tomatoes - beefsteak/slicing - didn't get going for me this year. So we had a LOT of Roma tomatoes + at least half a dozen cherry/grape tomatoes. They each have their strengths, but they all work well combined. And if you can't find one type of tomato...use what you have! 🙂
Makes me think that the paste tomatoes need the extra boost from all the other tomatoes for making a great sauce! So kudos for that experiment!
It was so much fun watching you do this Luke!
I had an over abundance of all types so all went into the blender to make lasagna today 😋 pineapple, mortgage lifter, San marzano, orange rousolini, all in one sauce
I canned my first batch of sauce this week from a blend of six different kinds of tomatoes, two paste, one beefsteak, a cherry, a grape, & a snacking size tomato that's something like a giant cherry or a dwarf slicer. Turned out pretty good, we had the uncanned overage on spaghetti tonight.
The varieties were Korean Long, Pink Fang, Watermelon Beefsteak, Midnight Snack, Prairie Fire, & Black Strawberry.
This was fun and informative!
This is perfect timing for me! I've got a freezer full of volunteer cherry tomatoes, and didn't have a clue what to do with them! Thank you so much.
I use my cherry tomatoes for something my kids like to call Italian Cherry Bombs. In pint jars I put a fresh garlic clove, 2 -3 basil leaves, a little fresh oregano, 1/2 tsp salt, 1 tsp sugar, and 1 Tbsp. lemon juice. Then I fill the jars with clean cherry tomatoes and add boiling water to 1/2 inch head space and water bath can 45 minutes for my altitude.
For the other larger tomatoes, i just combine all of them whether making sauce, salsa, or just plain canned tomatoes.
I see a flaw in this comparison: not weighing tomato puree before boiling.
Uneven amounts of puree, even after boiling for same time, will have different concentration levels not caused by the tomatoes natural water content.
This gives me so many ideas for what to do with my awkward amount of slicing tomatoes!
I have made so much cherry tomato sauce this year with your seeds! I have froze some and canned some and just cooked pizza and cheesy spaghetti with some. All is so good!
from my grandmother to current day, we've been canning spaghetti sauce for close to a hundred years in our family, and I'm still using her recipe, beefsteak, paste tomatoes, add parsley oregano and garlic while cooking down, and can while still hot, but I like the blender idea, I might try that this year.
This was a fun video! ❤'d it!
I added Early Treat cherry tomatoes, Paisano, roma, paste yellow tomatoes, and slicers to make our sauce this year and wow, it was incredible! I will be adding cherry & yellow tomatoes to all my sauces from now on.
Awesome video! So fun and informative! Keep up the varied content because you are a dynamic teacher and we are dynamic learners!
This was fun, and I DID learn something (thanks).
Also PLEASE try roasting the tomatoes, rather than boil and compare the results. Dont have to film it (entirely up to you dude), but it adds a richness to the flavour!
The skins come right off also 👍😃
Very fun video! I am growing my first garden this year and only grew cherry and black krim, so it's nice to see all the comments saying just combined them. I only have one plant of each so that is what i will be doing.
Combining the pastes actually makes sense! 11:57 I mean, I personally don't grow only one kind, and I could imagine them just being canned together!
One of the first tomatoes I harvested (my harvest is so not good this year) was a paste tomato. I just had to eat it. Am I glad I did as it was the most flavorfull tomato ever! I was surprised that it was so good! It was an Amish Paste tomato. My cherries are producing like crazy and could possibly use those as a supplement to my sauce!
I enjoyed this video..and makes me feel better about what I've always done when canning tomatoes..I mix them all up because I'm lucky to have the time to do it at all so I just grab whatever I have and go with them
Awesome comparison. I love my Franken-sauce. I don't have enough plants for them to ripen all at the same time so I freeze them as I get them and once I have 2 gallon bags, I make sauce. Thaw, skin, simmer/reduce with other veggies and seasonings, blend, strain, ENJOY! And like you said in the video, the cherry tomatoes add soooo much taste and texture to the finished result. I won't make sauce without them anymore.
That was really, really interesting, thank you!! Super helpful info!!
I planted 8 varieties and i just mix them all. Unless i want something specific.
Same!
Marinara and Salsa = Paste
Stewed = Slicing
Loved this video. Would have liked to see your take on a combination of all 4 types. I think most home gardeners combine all their varieties into their sauce, at least, I know I do.
This is so interesting. I ran this experiment myself this year because it was time to make sauce and i was curious.
That was fun and informative!! Thanks
I've been using cherry for sauce for years, the flavor is unmatched and oddly enough Barry's Crazy variety make the sauce thicken.
Cool idea! I can definitely get behind adding cherry tomatoes to a batch of paste tomatoes to up the flavor profile, especially for canning. That's what I got going on this season, so I will try it. :)
What a great video, beginning to end. So fun, experiment,taste testing, and info. Definitely loved this, thanks!
This is great info. I always have issues with my paste tomatoes but get great results with cherry tomatoes and my slicers. Now I have confirmation that I can increase my slicer production and eliminate my paste tomato frustration.
This was the most useful video for me.😊
Thank you!!! More of these. I can tomatoes, whole tomatoes if they are big and everything in juice tomatoes.
Glad to know that picking and mixing tomatoes for my sauce every year is not breaking any taste rules.
Yes please on making more videos like this one 👍
And this is why I've only grown cherry and slicing tomatoes for the past 45yrs. Can't beat them for flavor.
I always mix mine all up so i have enough to can. Fun video😊🎉
I have a balance of Roma, beefsteak, slicers, plum and cherry. I will weigh each kind so I know the balance.
Very nice! I have new respect for cherries!
This is what I needed. Next year I will be deciding on the best sauce tomatoes.
This is a question I didn’t know I needed answered. I made tomato sauce out of a bumper crop of sungold cherry tomatoes last year and it was so sweet that I couldn’t eat it so I guess it depends on variety and personal taste. I’m sure a few cherry tomatoes would enhance a sauce but I don’t think I would like a sauce made entirely out of cherry tomatoes.
I use a variety but have discovered what is best is ROASTED tomatoes, onions, peppers and garlic for pasta sauce.
What a fun video! Thanks for doing it :) This year I'm mixing Crimson Giant+Amish Paste+San Marzano+a cherry "mutant" that volunteered from last year's Sungold and Mortgage lifter. Turning out good; I'm canning some and freezing some.
Really enjoyed this video! Thanks for all you do.
I can whatever tomatoes I have coming in from the garden. However, my all-time hands down favorite for canning tomatoes is the Bradley.
I experimented with different varieties to see which makes the best sauce for us. Black krim, Heinz, cherry and add a paste if doing a lot of sauce to help it thicken. Yum
Great video. I mix my tomatoes all the time when making sauce.
These are good. I'm thinking an Amish paste tomato for next year. Those Romas were just too small and a lot of picking. But it's even nicer to just be able to grow all of those and try it. I was fairly happy with the 14 varieties I grew.
I mix a bunch of different tomatoes. I use black cherry tomatoes and my sauce is always so sweet no need for any sugar
I love love love this video. I did learn a lit. Thank you
Yes taste test and varity
My favorite why to preserve is chop, roast until a slight caramel taste, process until smooth, simmer to a sauce and freeze. I don’t worry about the skins or seeds. I do cherry tomatoes separate. They are by far the sweetest and make the best Texas Caviar. I grew paste tomatoes for the first time in about 5 years this year. I am not impressed. I’m going back to the slicers and cherries. When I can, I just use whatever is ripe, saving the cherries for roasting and freezing. Great Show.
Thanks for sharing! I will try that too.
Grape tomatoes, like Juliet make great sauce on their own. I use whatever I have on hand when I can tomatoes. Freezing the tomatoes until the weather cools down works too.
My takeaway: Use whatever tomatoes you have, because there are advantages to all of them!
This was very fun to watch! I learned that i can make tomato sauce with any tomatoes. I figured this was the case, but now I know for sure.
This is a great experiment!
My Italian in-laws made passata from roma tomatoes for decades...and now I'm a total convert to cherry tomato passata 😊
Great experiment and great information!!
That was awesome!! Thank you so much!
This was a lot of fun and I really did enjoy it.😊
I def mix varieties of tomatoes in our sauce. Glad it isn't just me who thinks paste tomatoes have underwhelming flavor! The year I used primarily cherry tomatoes made the best-flavored sauce but it was tremendously more work to process them.
The variations in tomatoes may also indicate varied ph which makes adding store-bought lemon juice critical in water bath canning.
We freeze all tomatoes whole as the go to over ripening with skin on… thaw them, easily skin them raw without blanching them .. then mash them through a fine mesh, freeze for tomato sauce uncooked ( we make amazing tomato bisque, tomato sauce.. we do different for stewed tomatoes, salsas, diced or whole peeled tomatoes canned tomatoes)
I was just recently planning on using romas for tomato sause and salsa instead of trying to grow all kinds of tomatoes.
Oh’ my goodness, I loved this. Thank you for sharing.😊
Very enlightening!
Thank you!
Amish paste is my favorite to make into sauce. It’s very meaty and not a lot of seeds. Very sweet too. We use them for slicing as well because they are huge!
Yes it does matter which is why we have the different varieties. It matters on taste, texture and storage times.
Hey Luke, I bought a packet of your Sweetie cherry tomatoes for this growing season & I gotta tell you, they overperformed in harvests and cooking flavor. From pasta sauce, pizza toppings, adding to roasts, & sliced in half on sandwiches, they were great every which way. Next year I plan on looking for a good slicing tomato maybe on the smallish side, I'm open to suggestions if any of the folk on here want to pass some out.
Yes! More videos like this! Although I do enjoy all your videos 😂
Very interesting video! I have a hard time growing paste tomatoes due to BER. Now that I've seen your taste comparison, going to try mixing cherry and beefsteak to make a sauce. I love the taste of dark purple tomatoes too and might add them to the mix. Thanks for doing the comparison test for us. 👍👍
Cherry tomatoes are my favorite for homemade sauce because they’re so sweet. I freeze the sauce instead of can.
I’ll be adding cherry to my sauce! Thanks Luke 🍅♥️
I would love to see a similar video but specifically with some of the tomato varieties you sell. I had a hard time choosing seeds because many said “great for canning or sauces”. You could change it up by having a panel of three judges or testing the sauces in different applications, like pizza or pasta.
Honestly I don't grow beefsteak tomatoes. I grow cherry, slicer and paste. When I make sauce I use a combination of the three and it is delicious.
I grow mostly cherry tomatoes and i also think they make the best sauce. I mix all kinds together and never been disappointed. Coyote and black cherry tomatoes mix really well
I basically grow tomatoes only to make salsa, but I also like to try out new varieties. What ultimately happens is that I usually use a variety of tomatoes to make the salsa, and it's interesting how the different batches turn out.
Awesome! At this very moment i am working on making roasted tomato paste. I use romas for canning, but my next batch of whatever i will combine different ones!
Fun video, very interesting
I bought one pack of pear tomatoe seeds. I just harvested a bumper crop and in a few days it will be more. I've never bought seeds from MIGARDENER that did not germinate or produce...Thanks.
I use them all together. Makes for great blend
I roast Chadwick Cherry tomatoes for soup. I grow several varieties but Chadwicks are the best. I roast with garlic and freezer in Souper Cubes so we have soup all winter long. I've roasted well over 100 lbs of tomatoes this harvest. Also Chadwick Cherry sliced on toast with Penzey's Sandwich Sprinkle is the best snack!
That was a fun video, please do more like this.
Thank you! I did learn tgat my over abundance of cherry tomatoes is a windfall!
So glad you did this.
Your videos are always super instructive. But it also helps that you're incredibly gorgeous 😍🥰.
I would like to see this same exercice with four different varieties of the same type of tomatoes.
I didn't know what to do with my over abundance of cherry tomatoes, now I will add them to my paste tomatoes to make my ketchup. Thank you
Enjoyed this video a lot luke. 😊