[JRandomFreeper]

They are great for sauces, and salsas and pico. I also slice them paper thin for my 'green pizza' with pesto instead of regular red sauce. Romas are a personal preference, based on my kitchen experience. I can process 50 lbs of romas faster than I can 50 lbs of almost any other tomato.

I love cherry tomatoes for salads or eating out of hand, but I rarely ever grow them. I grow what I'm going to use for most of the year. It's a homestead kind of mindset, I suppose. Survival crops first, everything else, dead last.

/johnny

[greeneyes]

Cherry tomatoes are a survival plant. They help me survive the winter, so I grow a couple, dig them up and bring them indoors for the winter. I don’t make sauces very often - I just freeze the tomatoes and use them as needed in chili or to make stewed tomatoes. Sometimes I do make a quick pizza sauce using a small package of frozen tomatoes.

I have no homegrown tomatoes left and am going into a downward spiral of with drawal that will only be resolved by the first bite of vine ripened homegrown tomato.LOL.