All about the growing and eating of tasty tomatoes!
Made using standard romas, Sungold, and Cherokee Purple tomatoes. Crazy different in flavor, the Sungold was overly sweet, the Cherokee Purple wonderfully savory, and definitely my favorite.
[Image description: three glass jars filled with pasta sauce, one red in color, one yellowy orange, and one orangey brown.]
Looks delicious! I'll have to play around with a few different non-roma varieties next growing season.
Certainly worth the experience!
You know what I bet would be good? If you add a little of the Sungolds to another sauce. Like for this recipe. A little extra sweetness would go well with the pancetta and red pepper. Might not be bad on bruschetta either.
Yep, I haven't really made single type sauce batches since this experiment, just used blends of tomatoes depending on their relative acidity/sweetness.