Quote:
Originally Posted by RiverRat
How interesting to hear all the different approaches to tomato sauce! It would never have occurred to me that there would be a different taste once cooked than when raw. The fact that I mix all of mine together probably contributes to my not noticing, though.
A couple of years ago a friend gave me some Big Mama tomato plants. They seemed to be good for sauce - large, meaty, very little juice and they also tasted good raw - but because they were hybrids I didn't want to grow them again.
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If you have the room, and like them, de-hybridize them.
Plant out a bunch, see what you get. save seeds from the best of those, and over the next couple of years start selecting for the traits you liked in the original. You can end up with something pretty much like what you had, and maybe even better.
Tom