Quote:
Originally Posted by crmauch
I've heard the opinion ventured that they are just as happy to use beefsteak types as their sauce base.
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I do not like to use beefsteak types for making sauce/paste because they are large fruits and require chopping before they work well with my paste making equipment. It doesn't bother me at all to use watery tomatoes for making sauce or paste. I just boil it down until it's the consistency that I want.