Good Morning Gentle Readers,
TWC likes a firm, ripe Roma tomato, a yearning that might have gotten your face slapped in 1940's America.
For whatever reason, my Romas have been fickle this year. Summer has been mild. Too much water. Too little water. Who knows why. At any rate, they're too mushy for salads.
Romas are a cooking and canning tomato anyway, which means mushy is often forgivable. But I'm not canning so I really want a nice firm tomato that I don't got.
It turns out that mushy is good for salsa too. Didn't occur to me right away, but the real beauty of Roma tomatoes for salsa is that they aren't watery and full of seeds.
That same fleshiness lends itself to taco meat as well. Dice up several Romas along with some onions and peppers and cook it down with your taco filling. Pork, beef, or even ground round.