Roguejim said:I'm talking Mexi-style uncooked salsa.
texas blues said:There is only one.
Roma.
And a San Marzano will cover not only your salsa but your italian stuff too.
Roguejim said:Yeah, I was asking about "red" tomatoes, thanks. Aren't Romas dry?
Roguejim said:I'm talking Mexi-style uncooked salsa. I usually buy seedlings from the nursery, but this year I'd like to start from seed. I'm not a tomato expert, so, what do I want to grow? Thanks.
Roguejim said:I will certainly try Romas, but it may be that I actually prefer a slicing tomato, in all its juiciness. I can understand how a slicer might produce a watery salsa cruda, but I suspect that would only be a problem if the salsa was allowed to sit around, which sort of defeats the purpose of making a salsa cruda in the first place, i.e., to be eaten fresh. I guess a tomato comparison is in order.
queequeg152 said:lovely marzano cultivar. very productive.
blast its face with calcium though.
http://www.johnnyseeds.com/p-8859-pozzano.aspx