For me it is Speckled Roman aka Striped Roman.
Not only is it good tasting and goog looking it produces very well.
And not so juicy it fills the container with juice.
Made salsa from all manner of tomatoes large and small.
This one for me is top of the list for small varieties.
What's yours?

I guess I'm still figuring that one out, but definitely home-grown ones. I guess I haven't made enough salsa, yet! We'll have to stock up on corn chips. Traditionally, I've used whatever tomatoes we have on hand.

Worth, considering the varieties you mentioned, I wonder if Marzano Fire would be an excellent choice.

Juliet. It's a hybrid, but very productive, and the tomatoes are fairly firm, so they hold up real well to chopping up for fresh salsa like pico de gallo. It's bulletproof in my garden, they are tasty, and are my wife's favorite for canning whole, as they peel easy and fit nicely into the canning jars. I usually only grow one or two plants of any variety, but I grow 8 Juliets each year. Verona is almost as nice, but not quite.

Speckled roman is the best tasting roma type tomato.
I save the seeds from the round ones and grow those.

Shule wrote: ↑Thu Jul 02, 2020 2:58 pm I guess I'm still figuring that one out, but definitely home-grown ones. I guess I haven't made enough salsa, yet! We'll have to stock up on corn chips. Traditionally, I've used whatever tomatoes we have on hand.

Worth, considering the varieties you mentioned, I wonder if Marzano Fire would be an excellent choice.

Never had Marzano fire so I dont know.
I can say speckled roman is very tasty if you dont over water it and quite large for what I would call a small tomato.
As for fresh salsa I mean something like pico de gallo/Salsa Crudo and I haven't bought bagged chips in a very long time.
I want every chip to be perfect.
The salsas I tend to make are more like a meal than a sauce so you get a big dip of tomato onion fresh hot peppers and so on without much runny soupy juice.
I can eat a bowl of it by itself like a side dish, the only acid I use is lime not vinegar.

As we speak I am about to order some Juliet and speckled roman seeds.
My Juliet and large red cherry are still setting fruit and have not stopped and it is July in Texas.
Most never make it to the house.
The large red cherry tomatoes split to easily, good flavor but too much splitting.

[mention]worth1[/mention]
Do you make your own corn chips?

That salsa sounds pretty good!

I was going to grow Juliet F2 and Large Red Cherry, this year, but it didn't work out. I do want to try them both again when I can.

I've tasted Juliet F1 before (my neighbor gave me some fruits from her garden and someone else's), and it was excellent, in my opinion (I saved F2 seeds from several). Very sweet, too, but more complex than Medovaya Kaplya. Firm fruits with desirable qualities. I'm not sure what Juliet F1 salsa would taste like, but I imagine it's sweet and good.

I am growing Sprite, though, which is supposed to be a lot like Juliet F1, with a smaller plant. We'll see.

I mentioned Marzano Fire since I think it's half Speckled Roman.

If my pico de gallo is soupy then I drink it before eating the rest of the salsa. It's like a getting gazpacho as a bonus. Love love love the soup.
Yes [mention]Shule[/mention] , Worth makes his own chips & I use his recipe now.
Oh no it's past midnight & I shouldn't be thinking about food again. This Cinderella has to leave