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Trying to find a tomato cultivar called filetto. Used in Italian cooking as in "filetto di pomodoro" I can't seem to find what variety of tomato this is. I have read everything I can get my hands on and called the library.
How about some help here.
I do not speak Italian...........
here is what I DID find...sounds like you can use most any fresh tomatoes to make this, even canned ones....
. but found nothing on tomato varieties.
I did find 2 recipes, one used Roam and the other used Plum...
is the literal translation of fillet of tomato for "filetto di pomodoro" is just skinned tomatoes. But still need to know what varity this is. Thanks for the help everyone.
This should prove to be interesting.
The sites I found didn't specify any particular tomato variety, only that they preferred fresh, but, would use canned in the winter. I would think a Roma would be good because they're more meaty...or a Beefsteak.
is a mom and pop pizza parlor here where I live, make all their pizza sauce from scratch. Talking to the owner waiting for my pizza. he needs a tomato supplier. Have the room and though it would be a great way to makes some $$$$ over the summer. Lots of work but lots of money for the work, like I need something else to do.........
Elsie ./. :.0