If you look at my post on canned tomatoes, I show a lot of pictures demonstrating the process of blanching and peeling. What I didn't show you was the extra steps I had to do for the slicing tomatoes. Due to the shape of the tomato and the shoulders (the rounded part by the stem), I had to core the tomato before I blanched them.
|The red ones are Pantano Romanesco and the deep red/purple ones are Cherokee Purple.|
|Left is Pantano Romanesco, Middle is Roma, Right is Cherokee Purple|
This also demonstrates two other points.
1. A definite need to label what is in the jar. I usually label 'Tom 8-11' but in this case, I didn't want to think the purple or romanesco tomatoes were bad in 6 months because they are a different hue. I labeled them what they are because they are different from what I normally bottle as tomatoes.
2. There is space saving features in using the roma/paste style tomatoes over beef steak. The amount of unused space in the bottom of the jars is far greater in the beefsteak/slicing type tomatoes.