Is it possible to make a good sauce from non-Plum homegrown tomatoes?
My attempts to use up the tons of non-plum varieties I have have usually resulted in a watery sauce. They taste great raw. Should I roast the tomatoes to concentrate their flavor before making a sauce? Or, do non-plum varieties just not ever make very good tomato sauce?
I've made good sauce with non-plum tomatoes. First, make sure you seed and skin them, and then you need to cook them down at a long slow simmer. They will thicken eventually.
Roasting them first sounds like a good idea, too!
After peeling and seeding, drain the tomato water by placing the cut up tomatoes in a colander. Tomato water can be frozen for later use. There was a fad among some fancy chefs not too many years ago to use tomato water in various ways. We separated it years ago to get more concentrated puree.
Tomato water makes a great liquid to use in making vegetable stocks. The pectin-acid balance produces some of the consistency and mouth feel associated with the gelatine extracted from bones used in meat stocks.
A friend uses these for her own home-made Bloody Mary Mix. Find a good tomato juice recipe and spice it up a little.
I did this one year, canned the juice in quart jars and gave it at Christmas with bottles of good Vodka. Big hit!!!
A lot quicker than cooking everything down forever.
Next year plant more Romas. Or you might decide you like making Bloodies!
We make it out of non-plum tomatoes all the time. For just us, I don't bother to deseed and skin - I just hit it with the food processor/stick blender after cooking it down. Sure, it is smoother without, but this is lots faster! I also roast tomatoes (skin on too, again for the convenience). I store tomatoes over the winter in the freezer roasted first or in unflavored sauce form and throw them in recipes whenever I need some tomato.
You just have to reduce it more. Homegrown non-plum tomatoes are better than canned plum any day.