not sure I’m convinced that the average "jersey tomato" is notable at all. they’re bland, watery, and nothing like they used to be (I don’t remember them, but I’m pretty sure they’re not the same variety as what my grandmother ate). they’re picked before they are ripe. stored way too cold. shipped too far. sit under too many lights for too long a time in the store.

why not just buy san marzano or any other good canned tomato for sauce? they’re consistent, picked when ripe, and never fail. I’d like to try a sauce cooked with fresh tomatoes, but for gravy with meat and long cooking times, I’d stick with canned. for a quick sauce of fresh tomatoes and basil, well that sounds pretty good to me right about now. but i’d have to go to my backyard or to a good farmers’ market where the tomatoes have been picked ripe and are preferably of an heirloom variety, rather than whatever a Jersey tomato is.