. . . it would be San Marzano redorta, and these two photos highlight what really sets this tomato apart. We were removing the seeds from these tomatoes in order to save the seeds to plant next year. The bottom photo is one tomato cut into thirds. That little puddle of seeds on the table in the other photo is the full contents of the seed cavities of that same tomato, and the other three tomatoes were just as meaty. The contents of the seed cavities of all four of those tomatoes together added up to less than 1/4 cup. Just one regular slicing tomato the same size would probably yield more seeds than that. San Marzano redorta tomatoes are just so much meatier than any other tomato we've ever tried, and that's ideal for most of the things we do with tomatoes: whole canned tomatoes, salsa, sauce, ketchup, tomato pies, fresh cucumber and tomato salad... anything where thickness is a virtue. We think the flavor is great both fresh and cooked into sauce, and because they're so much meatier to start with it seems like they yield a thick sauce quicker with less cooking.
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