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grocery Best tomato for pizza sauce?

This thread.
 
Yesterday.
 
Easter Sunday.
 
The day celebrating Jesus rising from the dead.
 
THE DEAD!!!
 
 
And y'all can't post a pic of a tomato.
 
A tomato sauce.
 
A tomato plant.
 
Not even ketchup.
 
 
You're all going to hell.
 
 
 
grumpy_old_men.jpg
 
 
Voodoo 6 said:
Found some Cento San Marzano's in the hippy store but no dop certification. Guess the pizza maker threads have some insight on this topic:
 
https://www.blork.org/blorkblog/2013/04/02/the-great-san-marzano-tomato-fraud/
 
This reminded me of the Hatch Labeled Chile's. Soil, climate, growing methods. Interesting topic. Cheers!
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FWIW, i am a short bike ride away from the Cento HQ.  I live in South Jersey, which is about the best place one can live, geographically speaking, when it comes to US pizza.  Some might argue, but they´re all wrong.  (Unless you´re talking about Central Jersey which, if it exists, is the optimal location for US pizza.)  
 
Use your favorite plum/roma-style tomatoes for you pizza sauce.  If you must use little tiny tomatoes, use grape tomatoes, not cherry tomatoes.  The best plum tomatoes will make the best tasting sauce, but consistency is at least as important as flavor, and your other seasonins will have a huge impact on flavor.  But NOTHING can correct the poor texture/consistency of a sauce crafted from the wrong tomatoes.
 
Just my $.02. 
 
Up until last summer, I would have agreed with the answers about San Marzano types and Amish Paste.  However, I've never grown a San Marzano type that didn't have a real issue with blossom end rot until I tried a hybrid from Johnny's Seeds called Pozzano F1.  It's the gift that keeps on giving.  You've still got to nurse it with the Cal-Mg, but it just never stops producing, never mind the hot humid summers of Central PA.  Then, on a whim, I grew "Garden Gem," last summer, a semi-determinate hybrid developed at the University of Florida at Gainesville by a tomato nerd professor named Harry Klee, PhD.  If you're curious, read:  hos.ufl.edu/kleeweb/index.html. 
Garden Gems.jpg

This little tomato just totally blew everything else out of the water....yield, long harvest, flavor, texture, shelf life after harvest.  Because of some unexpected surgery, I literally had sheet pans of picked tomatoes on my kitchen counters for a month, without any decrease in flavor or texture.  The absolute, hands down, best sauce I've ever made was with these tomatoes.  I've used it on pasta, pizza, parms and for braising.  They're not big in size, but simply can't be beat in flavor.  Split them lengthwise (don't bother peeling them), spread them on a sheet pan with some S&P, olive oil, garlic and whatever herb you like (I had an abundance of oregano and basil, so I used them), roast them low and slow, then put the whole mess through a food mill's coarse blade.  And, it freezes beautifully.  Guess that solves what's for dinner tonight.  Here's a plate of chicken, Greek style, quickly braised with the Gems, Gypsy peppers, onions and Kalamata olives, with a side of couscous and a cucumber, yogurt & mint salad.
Dinner.jpg
 
You told the same story before. But it was onions.
 
The Hot Pepper said:
You told the same story before. But it was onions.
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I am sure I did.
 
Jalapenos.
 
Sorghum.
 
Wheat.
 
Soybeans.
 
Cotton.
 
Navel oranges,
 
Grapefruit.
 
Pecans.
 
Peaches.
 
Tomatoes.
 
And onions.
 
Coyotes.
 
Elbow deep with pulling out a breeched calf.
 
That was when I was a kid growing up in Texas.
 
Before that.
 
1969.
 
Grandmas' soybean field.
 
Wading through the plants.
 
And finding a big ass woodchuck hole.
 
My dear sweet mother was on the John Deere Combine.
 
My dear sweet father was in Vietnam.
 
I was a kid in the 6th grade in Dundee Michigan.
 
Playing a fucking clarinet.
 
We burned down grandma's barn.
 
My shitty life then is still better than 99.999999% of the rest of the people that ever lived.
 
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