Description
Unlike dryer paste tomatoes, it offers both meaty flesh and a pleasantly juicy midpalate — ideal for cooks who want high sauce yield without an overly watery finish. Flesh breaks down readily when roasted or simmered, concentrating into rich, flavorful purées for passata, sauces and soups, yet retains enough structure for slicing, grilling, and fresh salads. The subtle rib adds visual appeal and creates slightly thicker flesh near the shoulder, which holds up well when halved or stewed.
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