[Lardman]

Most of this years tomatoes have end up being turning into sauce, I might as well grow sauce tomatoes next year. Im looking for a good sized, good yielding plum, ideally cordon for growing under glass which isn't prone to blossom end rot as that's put pay to all the super roma this year.

[8doubles]

Amish paste is the best IMO.
Great for salads too.
Huge toms, got my seed from Realseeds

Have a google.

[mumofstig]

I grow Rio Grande (from Seeds of Italy) every year -  I let it grow 2 main stems per plant, each with its own cane, and get a great yield 

[Steveharford]

Amish paste _ very good normally. Bit disappointed this year as not many fruit per plant, but what I did get were very nice, particularly halved and fried with brekkie !

[Growster...]

Any chance of a sauce recipe here please?

I juiced some the other day, and really want to get something stronger - and thicker -  if possible!

It was pretty good with a little vodka though..;0)

[Auntiemogs]

If you bung them in the freezer first, Mr G, a lot of the water will come out when they're defrosted (they're also much easier to peel if you don't want the skins in the sauce). 

[sunshineband]

Any chance of a sauce recipe here please?

I juiced some the other day, and really want to get something stronger - and thicker -  if possible!

It was pretty good with a little vodka though..;0)

I use a simple one and bottle the sauce, using a traditional waterbath method. The jars stay fresh for at least a year and we have lovely "cook in" of all sorts of flavours to use in those deep dark days of winter. Is this the kind of thing you are after? It freezes well too, but I never seem to have enough freezer space 

[Growster...]

Thanks, Girls!

I suppose I'm looking for a sauce similar to the cheapo Twongo's pasta sauce, which costs just a few pennies, but is much better than all the 'celebrity' brands dreamed up and sold by - er - 'slebs'!

It's getting the water out of the toms, and I reckon you've solved that one now - thanks!

[Lardman]

Amish paste _ very good normally. Bit disappointed this year as not many fruit per plant,

That's the sort of thing which bothers me. The brandy wine are like that, as there aren't many fruit per truss it doesn't take much for 2 or 3 to be ruined and your entire harvest is lost.  Out of 4 plants I've had 1 tomato.

[8doubles]

Thanks, Girls!

I suppose I'm looking for a sauce similar to the cheapo Twongo's pasta sauce, which costs just a few pennies, but is much better than all the 'celebrity' brands dreamed up and sold by - er - 'slebs'!

It's getting the water out of the toms, and I reckon you've solved that one now - thanks!

I find a large frying pan much better than a saucepan for evaporating excess moisture from toms out of the freezer and leaving the flavour behind.

[Growster...]

Thanks, Girls!

I suppose I'm looking for a sauce similar to the cheapo Twongo's pasta sauce, which costs just a few pennies, but is much better than all the 'celebrity' brands dreamed up and sold by - er - 'slebs'!

It's getting the water out of the toms, and I reckon you've solved that one now - thanks!

I find a large frying pan much better than a saucepan for evaporating excess moisture from toms out of the freezer and leaving the flavour behind.

Excellent point, Eight!

Mrs Growster is still staring me out, immediately I mention freezing any more toms:0(

[Lardman]

Mrs Growster is still staring me out, immediately I mention freezing any more toms:0(

Boiled my last lot then pushed them through a colanders with the potato masher not as smooth as a sieve but FAR less hassle.

[sunshineband]

Mrs Growster is still staring me out, immediately I mention freezing any more toms:0(

Boiled my last lot then pushed them through a colanders with the potato masher not as smooth as a sieve but FAR less hassle.

That's an idea 

[mumofstig]

If you slow cook a trayful in the oven, with onions/garlic/red peppers,(I suppose you could slide in some courgettes if you're desperate  ) - much of the moisture evaporates and the skins slide off the toms easily as well.

Liquidize, season with salt/pepper/chili/herbs, (whatever you fancy really) thicken with some tomato puree if it's still a bit thin, and Bobs your uncle.

You can jar it up, boil the jars in a sauce pan for about 30mins and it'll last for a year 

[Steveharford]

i just push mine through my mouli twice. once through the biggest filter then again through the second biggest. gets all the seeds and skin.