By the sheer number of varieties available, you can tell good cooks take their tomatoes seriously. I currently have over 30 varieties of paste tomatoes and they are only a drop in the bucket when it comes to all the varieties out there.
Paste tomatoes come in every shape you can imagine and many colors beside the iconic red, including white, yellow, orange, dark and green. I have searched for ones that are good for eating as well as cooking. But many are made to be cooked and their flavors only develop when heated.
Don’t forget to think of and add the heart tomatoes to your cooking repertoire. They are wonderful for thickening up the sauces and adding wonderful flavors. Just think of all the wonderful sauces you can make – maybe even a white sauce with garlic and Parmesan. I often add some of the more unusual ones to add a depth of flavor and color to the sauce. Happy cooking!