The Best Tomatoes for Sauces

Making delicious, hearty tomato sauce is an art form. Though you could use any tomato, Roma and other paste tomatoes — with meaty texture with little to no seeds — are said to develop the best flavor when cooked down into a delicious sauce. Keep clicking to see our top tomato contenders and also see our guide to growing the best tomatoes ever.

Italy is home to these deep red, plum-type tomatoes, and 'San Marzanos' grown in the rich soil of the Campania region are said to be among the world’s best paste types. Their sweet flavor, dense pulp, low acidity and low seed count make them ideal for homemade sauces and pizzas. The bright red skins are easy to peel.

We're warning you—these Romas are big. 'SuperSauce' produces 2-pound tomatoes on a 5-foot, bushy plant. The indeterminate variety keeps producing throughout the summer. The tomatoes make a smooth sauce that are great for fresh eating, too.

Use 'Margherita' tomatoes to make a hearty paste for sauces, stews, pastas, and other dishes. The determinate plants are ready in 70 days and produce a heavy crop of 5-6-inch fruits.