Quote:
Originally Posted by KarenO
True Pastes are dry with minimal gel or seeds and are for cooking/recipes only in my opinion, not for fresh eating.
Plums are not pastes,
Karen
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I'm not really clear on the difference between plum and paste. I always assumed that plum describes shape, and paste tomatoes are defined by their lower juice content.
I'm curious whether you consider San Marzano a plum or a paste? or both?
Is Costoluto Genovese a paste?
There may be some important nutritional considerations with yellow-orange tomatoes which are higher in beta carotene versus lycopene in the red. A good reason to blend colors as Fred suggested, especially favoring the yellow-orange fruits.