If you’re planning to make sauce, can whole tomatoes, or create paste, you need the right fruit for the job. Let’s talk about what are paste tomatoes and why they are the undisputed champions for these kitchen projects. Unlike the juicy slicers you eat fresh, paste tomatoes are the workhorses of the preserving world, bred for cooking down into thick, rich concentrates.
Their unique qualities make all the difference. Using the right tomato saves you hours of simmering and gives you a superior final product. This guide will help you understand exactly what makes a paste tomato special, from the garden to the jar.
What Are Paste Tomatoes
Paste tomatoes, also known as plum, Roma, or sauce tomatoes, are a specific category bred for cooking and preservation. They are not typically eaten fresh off the vine because their texture and flavor profile are optimized for the stove.
The key differences lie in their interior structure. Here’s what sets them apart:
* Meaty, Dense Flesh: They have significantly more solid flesh and less liquid, gel, and seeds inside. This high solids content means they reduce faster and yield more finished product per pound.
* Thick, Sturdy Walls: The pericarp (the wall of the fruit) is thicker, which holds up better during cooking and canning.
* Oblong Shape: Most are elongated or pear-shaped, making them easy to core and process.
* Rich, Concentrated Flavor: The flavor is often more intense and less watery, leading to a deeper tomato taste in your sauces.
Choosing a paste tomato over a beefsteak for your sauce can cut your simmering time in half and give you a much thicker result without needing to add thickeners.
Key Characteristics of the Best Paste Tomatoes
When selecting varieties to grow or buy, look for these traits. Not all paste tomatoes are created equal, and some excel in specific areas.
High Solids & Low Moisture Content
This is the most critical factor. A high solids content (often listed on seed packets as over 6%) means less water to evaporate. You’ll get more sauce from 20 pounds of paste tomatoes than from 20 pounds of slicing tomatoes. The lower moisture also contributes to a thicker consistency right from the start.
Fewer Seeds and Gel Pockets
The seed cavities in paste tomatoes are notably smaller. This means less time spent straining out seeds if you prefer a smooth sauce, and it also contributes to that desirable dense texture. The gel (locular jelly) is also less abundant, which is mostly water.
Strong, Easy-to-Remove Skin
The skin on paste tomatoes is usually tougher, which sounds like a drawback. However, it actually makes blanching and peeling a breeze. The skin slips off cleanly after a quick dip in boiling water, saving you prep time when processing large batches.
Top Paste Tomato Varieties for Your Garden
Your climate and personal taste will guide your choice. Here are some exceptional and reliable varieties, each with its own strengths.
* Roma (VFN): The classic commercial standard. Reliable, productive, and disease-resistant. A consistent all-around performer for sauce and canning.
* San Marzano: The Italian heirloom famous for world-class sauce. Elongated fruits with a pointed end, complex sweet-acid flavor, and very few seeds. Authentic San Marzano seeds are worth seeking out.
* Amish Paste: A larger, heart-shaped heirloom. Its fruits can get quite big, and it’s known for its excellent, rich flavor that works well for both sauce and slicing.
* Big Mama: A hybrid with huge plum tomatoes. Excellent yield and strong disease resistance, perfect if you want large fruits to process quickly.
* Juliet: A prolific cherry-type paste tomato. It’s crack-resistant and produces clusters of small, oval fruits. While small, they are very meaty and fantastic for slow-roasting for concentrated flavor.
How to Grow Paste Tomatoes for Maximum Yield
Growing paste tomatoes follows the same basic rules as other tomatoes, but with a few emphasized priorities to boost your harvest for the kitchen.
Sun, Soil, and Spacing Needs
Paste tomatoes need full, direct sun—at least 8 hours a day. They thrive in rich, well-draining soil amended with plenty of compost. Give them space! Proper air circulation (about 24-36 inches between plants) prevents fungal diseases and allows each plant to reach its full productive potential.
The Importance of Consistent Watering
Inconsistent watering is the main cause of blossom end rot. Use soaker hoses or drip irrigation to deliver water directly to the roots, keeping the soil evenly moist (not soggy). Mulching heavily with straw or shredded leaves helps retain that moisture and keeps soil off the leaves.
Pruning and Support Strategies
Most paste tomatoes are determinate or semi-determinate, meaning they grow to a certain size and set fruit all at once. This is ideal for canning a big batch. Still, they need robust support.
Use strong cages or stakes to keep the heavy fruit-laden branches off the ground. Light pruning of lower suckers can improve air flow, but avoid over-pruning determinate types, as it can reduce your yield.
Harvesting and Preparing Paste Tomatoes for Processing
Your processing begins the moment you pick the fruit. Timing and method matter for the best quality and efficiency.
1. Harvest at Peak Ripeness: Pick tomatoes when they are fully colored and slightly soft to the touch. They should come off the vine with a gentle twist. Overripe fruits can be to acidic or prone to splitting.
2. Wash and Sort: Give them a good rinse to remove dirt. Sort out any damaged or spoiled fruits—only can perfect specimens.
3. Core and Blanch: Remove the core with a paring knife. Score a small “X” on the bottom. Blanch in boiling water for 30-60 seconds until the skin splits, then plunge into an ice bath.
4. Slip the Skins: The skins should now peel off effortlessly with your fingers. This step is crucial for a smooth texture in your final product.
5. Remove Seeds (Optional): If you prefer seed-free sauce, cut the tomatoes in half lengthwise and gently squeeze out the seed pockets. For many paste tomatoes, this step is minimal due to their low seed count.
Step-by-Step: Turning Paste Tomatoes into Sauce and Paste
Basic Simmered Tomato Sauce
This is your foundational recipe for canning or freezing.
* Prepare your tomatoes as described above (peeled, cored).
* Chop the tomatoes roughly and place them in a large, heavy-bottomed pot.
* Bring to a simmer over medium heat, stirring occasionally to prevent sticking.
* Let simmer until the desired thickness is reached. This can take 1-3 hours depending on quantity and tomato type.
* For a smooth sauce, use an immersion blender or food mill.
* Add salt or herbs to taste, then can, freeze, or use immediately.
Making Concentrated Tomato Paste
Creating a true paste requires patience and slow cooking to drive off almost all moisture.
* Follow the steps for sauce above, but simmer until it becomes very thick.
* Spread the thick sauce in a thin layer on baking sheets lined with parchment or silicone mats.
* Dry in a very low oven (200°F or less) for several hours, stirring occasionally, until it’s a dark red, leathery consistency.
* Alternatively, use a slow cooker on low with the lid slightly ajar for a day or more, stirring often.
* Blend the dried sheets into a smooth paste. To preserve, pack into small jars, cover the top with a layer of oil, and refrigerate or freeze.
Canning Your Paste Tomatoes Safely
Home canning must be done correctly to prevent spoilage and foodborne illness. Always use tested recipes from reliable sources like the National Center for Home Food Preservation.
* You must acidify: Add bottled lemon juice or citric acid to each jar, even with paste tomatoes, to ensure a safe pH level for water bath canning.
* Use a water bath canner: For whole, crushed, or sauced tomatoes, a boiling water bath is the recommended method.
* Follow processing times precisely: Processing time depends on your recipe, jar size, and altitude. Don’t guess.
FAQ: Your Paste Tomato Questions Answered
Can I use regular tomatoes for sauce?
Yes, you can, but they will take much longer to cook down and yield less finished sauce per pound due to their high water content.
What is the difference between Roma and San Marzano tomatoes?
Romas are a reliable, hybrid workhorse often bred for disease resistance. San Marzanos are a specific heirloom variety from Italy, prized for there superior, complex flavor and fewer seeds. All San Marzanos are paste tomatoes, but not all paste tomatoes are San Marzanos.
How many paste tomato plants should I grow?
For a family of four looking to can a year’s supply of sauce, start with 4-6 plants of a productive variety. Each plant can yield 10-15 pounds of fruit under good conditions.
Can you freeze paste tomatoes instead of canning?
Absolutely. The easiest method is to wash, core, and freeze them whole on a tray before transferring to bags. You can also freeze prepared sauce or roasted tomatoes.
Do I need to remove seeds from paste tomatoes?
It’s less critical than with slicers due to their low seed count, but it’s a matter of preference. For the smoothest sauce, especially if using a food mill, seeding is recommended.
Choosing and growing paste tomatoes is the first, most important step to successful canning and sauce-making. By selecting the right varieties and using their unique qualities to your advantage, you’ll fill your pantry with rich, flavorful tomato products that capture the best of your garden’s harvest. The extra time spent finding good seeds or plants pays off many times over when you’re in the kitchen.