[jambop]

So last year I grew two varieties for making passata. Princep de borghese  and San Marzano and now after several tastings of them I have come to the conclusion. The Princep de Borghese is a slightly better option.They are both a nice sweet tomato but for me the PdB gives a better colour to a sauce after cooking... I will still be growing both again this year though. I would say for those who prefer less mucking about the San Marzano is a good bit bigger so you can process them quickly.

[Headgardener22]

Have you tried Black Plum or Japanese Black Triefele? I add them to the red tomatoes in sauces and passata because it darkens the sauce making it look richer.