[fallen angel]

I want to make my own tomato based sauces this year so what would you say the best tomato is for the job? I have a greenhouse so t doesn't matter if it's an indoor or outdoor variety.

Many thanks

[Kleftiwallah]

For sauce (or suaces) this should be at the top of your list.

http://www.seedsofchange.com/quickfacts.aspx?c=9956&cat=555#ad-image-ProductDetail1_aFirstImage

Cheers,  Tony.

[mumofstig]

San Marzano are good toms, but they are prone to Blossom End Rot, so I grow Rio Grande another Italian plum tomato which seems resistant. It's a bit earlier to ripen as well, which can help in a poor summer.

http://www.seedsofitaly.com/TOMATO_RIO_GRANDE/p1834925_8313035.aspx

[fallen angel]

Thank you very much :-)

Kleftiwallah I noticed my mistake earlier and had to check I had spelt it right in the post ha ha

[tosca100]

Agree, San Marzano for sauce and I also bottle them whole, but yes, BER. Have grown Rio Grande the last two years too which did well....really well...the wet year we had and badly last year when it was very hot, so it should grow well in the UK. I am going to grow an oxheart one this year but can't remember the name. Any tomato needs to be fully ripe for sauces though for maximum flavour

[fallen angel]

That's fab thanks guys I think I will try both :-)

[Headgardener22]

You might also try black plum. I find that putting some black tomatoes into sauces gives a greater depth of flavour and makes the sauce appear richer.

If you're making ketchups, I add some yellow or orange tomatoes Azoychka or Summer Cider as they produce a lighter, different colour (I add some chillii as well).

[jambop]

All my tomatoes are grown out doors and I have found for sauces San Marzano and Princep de Borghese are with out doubt the best. I made about 40 litres of passata last year the flavour is unlike anything you can buy at a shop so sweet and no preservatives at all. This year I have added another to the list I am growing Cornue des Andes... looks very much like San Marzano from the pictures BTW never had any issues with blossom end rot.

[lettice]

Sounds like we all do the same.
I too use a load of my San Marzano for sauces. Freeze the sauce in inch square blocks and have two red plastic celebration tubs in the freezer full of them.
Used a few in my lasagne last night, so yum!
Have tried Roma in the past, but not as intense.