The best passata tomato?

[ceres]

What would you recommend please?  I had an unexpected glut of tomatoes this year so decided to make passata (the hard way - no passata machine!).  I'm delighted with the results and want to do it again next year.  Because of the lingering toxic manure, space will be limited so I'm looking for the best possible varieties of everything that will really earn their keep.  So............ over to the experts!

[ceres]

[asbean]

The Italians I know swear by San Marzano  :) :) :)

[Tin Shed]

Use Roma for my cooking tomato.

[manicscousers]

we grew san marzano for the first time this year, loads of fruit, thick flesh and very little seed, makes a lovely sauce..we'll grow them again next year.. :)

[valmarg]

We grow Olivade, available from Moles and D T Brown.  It is a prolific fruiter, with firm flesh and very few seeds.

valmarg

[valmarg]

P.S. - and great taste

valmarg

[grawrc]

All three produce abundant tasty crops. Sorry  that's actually less than helpful. I like Roma but San Marzano is bigger and Olivade tastier?

Why do I like Roma then? (exits left shaking head in a puzzled way.)

[valmarg]

Why do I like Roma then? (exits left shaking head in a puzzled way.)

grawrc 'It's just one of those things, just one of those crazy things'. ;D ;D

Taste is a matter of taste.  We grow to enjoy.

valmarg

[Emagggie]

I grow san marzano for passata, 2 excellent years.

[ceres]

Thanks all!  I've got a couple of San Marzano seeds from a swap so Roma and Olivade are now on the shopping list.

[Barnowl]

There's a Roma I'm interested in. Allegedly good for both eating and cooking

http://www.seedsofitaly.com/product/25

.. has anyone tried it or is it new?

PS Another thumbs up for Olivade