Brooklyn1 wrote:
>
> On Tue, 2 Aug 2016 13:04:00 -0400, Nancy Young
> > wrote:
>
> >Gary wrote:
> >> Those you can't eat, just chop them up and
> >> freeze them for spaghetti sauce later in the year. No waste with
> >> tomatoes here.
> >
> >Other than that we do the same as you do, just toss ripe tomatoes
> >into a bag and into the freezer. We don't blanch or peel them.
> >Sauce tastes extra fresh come December.
> >
> >nancy
>
> Salad tomatoes aren't any good for sauce, they contain way too much
> water but I grow a truckload of romas, perfect for sauce. I tried
> making sauce from salad tomatoes, a big waste of time and energy, and
> the result is not very good flavor/texture wise... with too many salad
> tomatoes it's best to give them away.

Talking about 2 different products I suspect, Sheldon.
I'm talking about making spaghetti sauce, not tomato sauce.

When I make spaghetti sauce, I start with canned tomato sauce and often
add a can of tomato paste at the end to thicken a bit. My salad
tomatoes, cut in chunks, are an addition to the tomato sauce. They look
good in the spaghetti sauce, have that nice one bite size, and they also
add that 'fresh from the garden' taste.

If I wanted to make totally from scratch and make my own 'tomato sauce'
I would use the meatier romas but I don't need to reinvent the wheel -
canned tomato sauce works for me.