Any tomato can be used for salsa and many feel the more different varieties used, the better the salsa. ;) And a mix of different color varieties makes it even more attractive. No reason at all why you can't use beefsteak type fruit.

Dave

Whatever is ripe when I am making salsa goes into the pot. I have plenty of romas but lots of others too...

When I use the bigger tomatoes, I like to drain off some of the extra liquid, otherwise the salsa can get watery. A mix of several kinds of tomatoes can give a greater depth of flavor.
Donna

I agree, whatever is ripe is what I use. I never grow the paste type tomatoes, I don't like the flavor as well.

I mostly grow the old fashioned "field" tomatoes like Rutgers and Bonny Best. I just peel them, cut them in half and use my thumbs to scoop out some of the seeds and goo, then chop up the meaty part of the tomato. I cut the halves into pretty big chunks and that's what I use for salsa.

I like mine thick and chunky, not smooth.

Annie

Use whatever you have. I mix mine up using half paste (Striped Roma) or drying tomatoes (Principe Borghese) and half mixed heirloom and field tomatoes (Rutgers), give or take. I also drain off the juice collected over a bowl when I cut up the toms (the meat goes in a colander to collect more juice). Then I cook the liquids down to about half and put it back into the main pot. I've also used tomato juice that I had canned a few years back, boiled it 10 min, added a tad of lemon juice and used that as a substitute for the sauce and paste the original recipe called for. Much more intense tomato flavor. Don't worry - Annie's perfect recipe will give you a wonderful salsa every time. I've even used all yellow and orange tomatoes and juice and though the color is different - it is still wonderful.

Nancy