tveguy3 said:My very favorit is San Marzano Redorta
They get a bit big, but are very versatile Great for sauce, thick juice, salsa, or fresh eating. These are pictures from last year, I didn't have any this year, as I killed my seedlings Long story, but I really missed them.
DigginDirt said:It depends on what else I am putting in my salsa and how I will use it, but I like roasted 'Black Prince'. It is so dark it looks black from a distance, and the flavor is as intense as the color; and I sometime like roasting tomatoes which enhances their flavor because of the caramelization. If I use cilantro this tomato helps tone it down a little. If there are other things I want to come out in the salsa besides tomato then I like almost any plumb tomato since they tend to be mellower in flavor.
Of course flavors are like artwork, music, ball teams, etc... one person loves one while another says "blah!" Also, what the salsa goes with/on will make a difference. If it's for dipping chips I like this tomato; if it garnishes a dish it can either overpower other things, or if it added before baking it might be softened enough that the flavors are muted (which could be good or not depending on what you're going for).
(edited for this addition:)
BTW I have only grown 'Black Prince' - I have never seen it in a grocery store (haven't thought to look at our farmer's market). I believe it is an heirloom but please don't hold me to that since I can't remember for sure. It has always been a good producer for me; I try to go with heirlooms since I like the flavors better than most hybrids... but maybe that opinion needs to be in alt.religion rather than here. ;-)