Homemade tomato sauce: which variety to choose?

Contrary to popular belief, there is nothing easier than making your own homemade tomato sauce. The Italians call it “sugo” and there are as many recipes as there are families. It can transform simple pasta into a divine dish. However, for your sauce to be truly tasty, you have to choose the right variety of tomato. These beautiful red fruits are the basis of your recipe. This way, you will have already done almost 50% of the work. But which ones should you turn to? Faced with 15,000 varieties of tomatoes, it is difficult to make a choice.

In order to enlighten you on the subject, the scooper Jacoulot shared a tiktok video on the subject.

The first tomato is a rather small tomato called the “Roma”. It is French. Its advantage? It is not very acidic. You will therefore not need to add sugar to your preparation to counteract this acidity. In addition, it does not have much juice and is very fleshy, which makes it particularly interesting for tomato sauce. Thanks to it, you will obtain a preparation that has a lot of flavor.

This tomato, always elongated, is a little bigger. In terms of taste, the market gardener explains that it is less sweet but still adapts very well to tomato sauce. It is ready to be tasted when it is firm and flexible under the pressure of the fingers. Its skin must be very smooth, shiny and above all without stains.

Finally, note that this tomato is perfect for cooking. You can also cook it stuffed or in the form of a pie or pizza.

“This is my favorite” says the expert. It is recognizable by its elongated shape and its small point at its end which is slightly reminiscent of a chili pepper. It is very interesting because it is very fleshy, not very juicy and above all it contains only a few seeds. But its main quality remains its flavor: “it has an incomparable taste”.

And while it’s perfect for sauces, it’ll also work perfectly with a good mozzarella.