I think orange and pink are viable paste tomato colors.
Once I gave a bunch of paste tomatoes to a chef, and included an orange tomato, even though I thought I might be wasting her time with the orange variety.
The orange turned out to be her favorite because 1) it produced a delightful specialty sauce (smaller cells and more delicate flavor), and 2) she found that adding it to a blended sauce (with red tomatoes) brightened the red sauce both color-wise and flavor-wise. She took the Rhone wine approach to blended tomato sauces...
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