Made using standard romas, Sungold, and Cherokee Purple tomatoes. Crazy different in flavor, the Sungold was overly sweet, the Cherokee Purple wonderfully savory, and definitely my favorite.
[Image description: three glass jars filled with pasta sauce, one red in color, one yellowy orange, and one orangey brown.]
You know what I bet would be good? If you add a little of the Sungolds to another sauce. Like for this recipe. A little extra sweetness would go well with the pancetta and red pepper. Might not be bad on bruschetta either.
Yep, I haven’t really made single type sauce batches since this experiment, just used blends of tomatoes depending on their relative acidity/sweetness.
Looks delicious! I’ll have to play around with a few different non-roma varieties next growing season.
Certainly worth the experience!
