The tomatoes that are best for sauce are paste tomatoes and Roma Tomatoes.
Paste tomatoes and Roma tomatoes make a meaty sauce with little to no seeds and are great for making the best flavor of sauce.
One of the main reasons Roma tomatoes are beloved in the culinary world and for making sauces is because of their high pulp-to-seed ratio.
Unlike their juicier counterparts, Roma tomatoes are packed with dense, meaty, flesh and contain fewer seeds.
This quality is great when it comes to making sauces.
Starting with good quality tomatoes and crushing them by hand offers great flavor and texture later on.
The combination of butter and oil releases fat-soluble aromatics and gives the sauce a creamy texture.
Slowly cooking the sauce in the oven creates rich caramelization without burning.
Other good tomatoes that are best for sauce and salsa include.
Little or Big Mama tomatoes: Little Mama tomatoes are miniature Roma tomatoes.
Amish Paste tomatoes: Amish Paste tomatoes are similar to Roma tomatoes, but they have a slightly sweeter flavor.