>If you can get your hands on Amish Paste, San Marzano that might be
>found on a farm or at a farmers market, or even Roma tomatoes at
agrocery store & use them, >this should pretty well take care of the
watery problem.
Petagoatjunction, I don't know if you have room to grow your own
'maters, but Roma,
one of the best-known of all paste-type tomatoes and the one you're most
likely to find at
the grocery store, can be grown quite successfully in a half-barrel if
you keep it watered
and fed.. It's meaty, it tastes great (especially if homegrown), and
all the fruit ripens at
once, so it works well for canners.
And if you have more room, by all means get on a good heirloom-seed site
(try rareseeds.com
or the Southern Exposure Seed Exchange, at a guess) and try Opalka,
which produces over a longer season but gives you toms twice the size
of Roma, and even tastier. And it's a very,
VERY prolific and vigorous plant.
As with any tomato, though, don't forget to sucker it (i,e,, remove the
little branches
that try to grow in the crooks between the "trunk" of the plant and the
main branches.
These are sterile, and just take water and nutrients away from the
fruit-bearing ones.)
Rain
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