So what’s the best tomato for salsa? There is no single winner. You need a team. Use two parts Roma for structure, one part sweet tomato (Campari or cherry) for flavor, and maybe a splash of fire-roasted canned for depth.
Skip the beefsteak unless you’re making soup. Ignore the heirlooms unless you’re showing off at a farmer’s market. And for heaven’s sake, taste as you go.
Your perfect salsa is out there. It’s got nothing to prove, it’s not watery, and it makes you proud to dip. Go find it—and maybe bring extra chips. You’ll thank me later.
