...but they at least smelled/tasted ok, for paste tomatoes. They're not going to be as great as a slicing tomato when tasted raw, but my hope is that they'll get used to make an amazing sauce or cooked salsa later, when I'm more in the mood to do that sort of bulk cooking and canning.
Notice how some look hollow - like they just don't have enough goo in them. I guess that's a trait of some paste tomatoes. You probably want more of the fleshy part when cooking down to make sauces?
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