![\"tomato](\"https:\/\/culinaryambition.com\/wp-content\/uploads\/2023\/07\/canva-photo-editor-5-1024x497.png\")
<\/figure><\/div>\n\n\nWhich tomato is best for tomato coulis?<\/h2>\n\n\n\n
They come in different varieties but here are the 2 most popular.<\/p>\n\n\n\n
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- San Marzano is longer and thinner than the typical plum tomato. Their name comes from a town in Italy where they were first grown. They need a warmer climate to grow and they have fewer seeds than typical plum tomatoes.<\/li>\n\n\n\n
- Roma are the most popular and used both for canning and producing tomato paste because of their slender and firm nature. <\/li>\n<\/ul>\n\n\n\n
You can of course also eat them fresh in salads, but while they are flavoursome, they are less juicy than any other variety of tomatoes. Tomato confit<\/a> is another great recipe for this variety of tomatoes.<\/p>\n\n\n\n
If you can\u2019t find plum tomatoes for this recipe, you can substitute them with other fresh, meaty tomatoes or even canned plum tomatoes.<\/p>\n\n\n
<\/div>\n![\"tomato](\"https:\/\/culinaryambition.com\/wp-content\/uploads\/2023\/07\/canva-photo-editor-5-500x500.png\")
<\/div>\n<\/div>\nTomato coulis<\/h2>\n
<\/div>\n\n<\/div>\nPlum tomatoes are oval or cylindrical in shape and it is said that they are specially grown to make sauces. They are usually sweeter and have a mild acidity, but a robust flavour which is perfect for making hot and cold sauces such as tomato coulis, paste or salsa.<\/div>\n<\/div>\n