Tomato, Paste

Water: Medium, heavy

Fertilize: Every week

General Information:  Paste tomatoes are the go-to choice for many chefs and home cooks for making delicious sauces, soups and pastes. These tomatoes, also known as plum tomatoes, are specifically bred for their meaty texture and low moisture content, making them perfect for cooking down into concentrated flavors.

One of the key characteristics of paste tomatoes is their shape. Unlike round slicing tomatoes, paste tomatoes are elongated and have a cylindrical or oval shape. This unique shape allows them to contain less water and more flesh, resulting in a thicker and richer sauce.

Another important factor that sets paste tomatoes apart is their high sugar and acid content. These tomatoes are naturally sweeter and more acidic than other varieties, which enhances their flavor when cooked. The sweetness helps to balance out the acidity, creating a well-rounded taste that is both tangy and sweet.

When it comes to cooking with paste tomatoes, their low moisture content is a significant advantage. The reduced water content means that the tomatoes will cook down faster and thicken more quickly, resulting in a concentrated sauce or paste. This is particularly beneficial when making tomato paste, as it requires a long cooking time to reduce the liquid and intensify the flavors.

Not only are paste tomatoes great for making sauces and pastes, but they also excel in canning and preserving. Their firm texture holds up well during the canning process, ensuring that the tomatoes retain their shape and flavor. Whether you're making salsa, tomato sauce, or tomato jam, paste tomatoes are the ideal choice for long-term storage.

When selecting paste tomatoes, look for varieties such as San Marzano, Roma, or Super Sauce. These are some of the most popular and widely available paste tomato varieties, known for their exceptional flavor and cooking properties.