PENMART01 wrote:

>
> I grow my own tomatoes, reds, yellows, all types... yellows are very low
> acidity (too mildly flavored for sauce), very juicy (too juicy for sauce)...
> great for salads, terrible for sauce. If you want an orange-yellow hued sauce
> (strictly esthetics) use red romas and add pureed yellow bell pepper to suit.
> Regardless, salad tomatoes make awful sauce, in fact they're not much good for
> cooking... they're called *salad* tomatoes for a reason.
>
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

you maybe right, but on this i think is a matter of taste. what is salad
tomatoes other than a definition. tastes don't have to be always STRONG!
especially in a butter-freshtomato-basil-parmigiano sauce.

my idea of a "salad tomato" is an little under-ripe firm tomato, roma or
heirloom. sliced, diced, wedged, or simply halved, dressed with
extra-virgin olive oil, fresh oregano chopped (or fresh basil), little
bit of fresh garlic, salt, and freshly grated pepper.

"sauce tomato" for me would be a very ripe tomato of any kind. if a
tomato is really ripe i think is generally good-tasting for sauces. if
too watery you can eliminate the liquid when you remove the seed, or you
can cook it on open pan on medium high, stirring often and reduce it as
much as you want.

regarding the color of course you can use yellow bell pepper, but i
think the taste of the pepper would overcome the tomato. i mean it
wouldn't be what johnny is looking for. maybe a combination of part red
and part yellow tomato, as color and flavor enhancement would be better.

ciao, anna maria


www.annamariavolpi.com