By Niki Jabbour
Source: Savvy Gardening
Photo Source: Unsplash
TOMATOES
5) Plum tomatoes
Plum tomatoes, also known as paste, processing or Roma tomatoes, are the type of tomato to grow if you want to make sauces and tomato paste. Most varieties of plum tomatoes are oblong in shape and have blunt or pointy ends. They have a lower water content than beefsteak or cherry tomatoes, thicker walls, and a meaty texture. Of course you don’t need to use all of your plum tomatoes for sauces as they’re also great in salads, pastas, salsas, and straight from the vine.
Amish Paste (80 days) – Amish Paste is a favorite plum tomato for sauce makers who love the rich flavor and dense flesh of the fruits. The tomatoes are shaped like large eggs and weigh 8 to 12 oz. Stake the indeterminate plants to keep them up off the ground.
Plum Regal (75 days) – The determinate, disease-resistant plants of Plum Regal can be planted in garden beds or containers. The blocky, oval fruits have an excellent flavor and acid balance. Perfect for sauce!
Roma VF (75 days) – This dependable, classic plum variety yields clusters of oval-shaped tomatoes. They’re not as large as Amish Paste or San Marzano fruits, and grow about 2 1/2 inches long. The bush-type plants are resistant to several tomato diseases.
San Marzano (78 days) – San Marzano tomatoes are a traditional plum tomato that produces 4 to 6 oz fruits that are easy to peel and cook into a thick, rich sauce. The indeterminate plants grow tall and need to be staked.
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