Tomatoes for sauce

I'm halfheartedly mulling over what toms to grow next year and think I'm going to grow more paste tomatoes for sauce.

What does the panel consider the best toms for a good flavoured sauce?

I can’t give a very sensible answer JJB. I make my tomato sauce out of whatever I’m growing. I don’t really care if there’s proper sauce making one. I make mine multi talented   .

Same here, SC. I guess it would be one with few pips and biggish?

I can’t give a very sensible answer JJB. I make my tomato sauce out of whatever I’m growing. I don’t really care if there’s proper sauce making one. I make mine multi talented   .

That's exactly what I've done up until now, but thought I might end up with a thicker sauce with less reducing if I started out with a paste tom rather that the usual motley bunch, also thought I might use less freezer space.  TBH when I've tried to grow Roma or San Marzano in the past, I've failed miserably. The term sauce is rather a misnomer, it's usually tomato dollop, i.e sauted onions with peeled toms reduced and frozen ready to have whatever seasoning etc added after defrosting, but thanks for the reply, makes me feel l'm not alone

A few of the varieties I'm looking at are Opalka, Piramide and Amish paste, plus the usual San M and Roma.

San marzano and roma here, topped up with anything that's going to go off before we get to eat them!

Any good tasting tomatoes really, though personally I avoid using sweeter ones like cherries because I hate sweet tomato sauce. We had over 20kg of tomatoes to use from 4 determinate plants outdoors, and any over ripe ones from the greenhouse went in the pot too. Paste tomatoes contain less juice, so they cook down quicker, and are generally a bit more bland raw, so the sauce isn't overpowering in sweetness or acidity.

Something high yielding, plum or heart shaped (fewer seeds, meatier) and on the larger side to make them easier to skin (I didn't bother de-seeding or skinning though). I'll probably be sending some EM Champion seed into the seed circle, we got 15kg from two plants outdoors, maybe you could get 10kg per plant in a greenhouse.

For Sauce I use San Marzano it never fails to give good results, I did try Amish paste one year but thought they tasted bland.

I roasted a buffalo horn last night to have with dinner, the taste was excellent. Big fruit, little seeds or liquid. They drop off the vine unripe a bit but I'll definitely be growing them again. I'm always surprised at the difference in taste from uncooked to cooked.

I just roast what ever I have with some garlic and balsamic vinegar spray, then blitz them into a sauce, divide it into containers with sufficient for the base of a curry, chillies or whatever for approx. 3 people. They are then frozen and taken out when needed.