[kenny_j]

I am always looking for the best sauce tomato. I researched CG and some sites say it is juicy? with a strong traditional tomato flavor, with tartness. Could you tell us in detail the characteristics. How juicy, how tart? I made sauce a couple years ago with Celebrity tomatoes, and it was way to tangy, not enough sweet. I did not remove the gel or seeds, ran it all thru a blender. This yr I used san marzano and opalka together and made a really nice sauce, not tangy, and just sweet enough. Doing taste tests this yr, I realized the tart in most tomatoes is in the gel, so no more gel for me. My method now is cut tomatoes inhalf or quarters, lenth wise. Remove gel and seeds, cook to reduce, then mil. If you reduce before milling, the water and pulp separates, and the water keeps it from burning. Last yr I blenderized to a smoth sauce, and it stuck and burnt easily. Plus, cooked first, they run thru the mill efortlessly.