Paste Tomatoes

• Pear or paste tomatoes have high levels of both sugars and acids, important for flavor, plus lots of pectin and less water than other tomato types. Low moisture content and high pectin levels makes paste tomatoes' juice thicker than most eating tomatoes, so it takes less time to cook paste tomatoes down to thick sauces. While people exhibit preferences for one color of tomato over another, color makes no difference in the flavor or nutritional value of tomatoes. Most differences in taste are due to levels of tomato meatiness, the concentration of seeds and the gel level.