These beauties are best for sauces and sun-drying
Good paste tomatoes are seedless (or nearly so), meaty, and on the dry sideâqualities that also tailor them perfectly to sauces and sun-drying. Some have good enough flavor to be used (and sold in supermarkets) as slicers.
âRomaâÂ is the classic paste tomato, but in the tastings we attended, full-flavored âSan MarzanoâÂ and sweet âViva ItaliaâÂ came out ahead. At 3Â½Â inches long, âSan MarzanoâÂ is bigger than âRomaâÂ and has some resistance to late blight. âViva ItaliaâÂ is a determinate type (it grows to a certain height, then stops), so all the fruit comes to harvest at about the same time. (Thatâs a clear advantage for anyone who wants to do all their harvesting and canning on the same weekend.) And itâs very sweet and disease-resistant. âPrincipe BorgheseâÂ is particularly favored as a drying tomato.