Paste, plum, pear, processing, saladette, and sauce are all names applied to this class of tomato. These are varieties that are typically meatier and less juicy than other types, making them the preferred choice for canning, sauces, salsa, and dehydrating. With their lower juice content, sauce-making time is half that of salad types and, with higher soluble solids and viscosity, flavor intensity is doubled. This is also the best type for fresh cooking. Johnny's offers indeterminate and determinate varieties, in both organic and conventional forms.