Q: What is the best type of tomato for this recipe?

Meaty paste tomatoes, such as Roma or San Marzano , are especially nice because they contain less water and give you a naturally thicker salsa. But use whatever you have! I used a mix of Roma , Black Krim , and Early Girl tomtatoes that I grew in my garden from West Coast Seeds .

Question 1

Do I have to peel tomatoes when canning salsa?

Accepted Answer

For this recipe I don't peel them since I use a blender before adding them to the stockpot.

Question 2

What is the best type of tomato for this recipe?

Accepted Answer

Meaty paste tomatoes, such as Roma or San Marzano, are especially nice because they contain less water and give you a naturally thicker salsa. But use whatever you have! I used a mix of Roma, Black Krim, and Early Girl tomtatoes that I grew in my garden from West Coast Seeds.

Question 3

Why is my salsa watery?

Accepted Answer

Tomatoes naturally contain a lot of water, especially slicing varieties.

That's one reason I use tomato paste in this recipe and give the salsa plenty of time to simmer. As it cooks uncovered, excess moisture evaporates and the salsa becomes thicker.

Mine can simmer anywhere from 1 to 4 hours depending on the tomatoes I'm using and how thick I want that particular batch.

Salsa

The BEST Salsa Canning Recipe With Fresh Tomatoes

Living Simply Beautifully.