Grandma Mary’s Paste Tomato is my freezer-filling workhorse ❤️

Third year growing this heirloom and they are definitely my favourite for turning into sauce. Bushy indeterminate that produces hefffty Romas (first pic), with some almost-beefsteak sized ones like these which are awesome. In the second pic you can see the inside, which
I marvel about every time I cut into them, because they are pretty much pure business (flesh) with very little gel or seeds to water the sauce down.

I grow San Marzano as well for the variety and will continue both next year, but will definitely be sharing a bunch of these seedlings with friends most interested in sauce making. I’ve sort of planned my production around these now, knowing I’ll be able to have a frozen bag of tomatoes a lot closer to a sauce than crushed tomatoes