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Tomatoes

Is it possible to make a good sauce from non-Plum homegrown tomatoes?

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Is it possible to make a good sauce from non-Plum homegrown tomatoes?

christy319 | Oct 11, 2006 11:19 PM

My attempts to use up the tons of non-plum varieties I have have usually resulted in a watery sauce. They taste great raw. Should I roast the tomatoes to concentrate their flavor before making a sauce? Or, do non-plum varieties just not ever make very good tomato sauce?

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