Any good tomato makes good salsa. Romas are traditionally used because they are meatier but flavor should be what matters. If there is too much juice then just drain the cut tomatoes beforehand. There is a difference between salsa and Pico de Gallo which is more chopped into pieces(chunkier) than salsa which is more like sauce. Black tomatoes make a good change up also.

Or if you use a non-paste variety you may just need to simmer longer to cook off the liquid some. My recipe also calls for tomato paste (that is the canning recipe, not fresh).

The best two tomatoes I found last summer for salsa (and I like mine like pico de gallo) were Polish Pastel and Wisconsin 55 Gold.

The Polish Pastel is dry enough that you can add lime juice without it getting too sloppy ... and it soaks up the flavors well. Wisconsin 55 Gold is even better tasting, and is very heavy and solid so it chops well and holds a diced shape too.

Both are yellow/gold tomatoes and make a beautiful colored salsa especially when you add chopped cilantro and diced red bell peppers or hot cayennes, red jalapenos, orange habaneros, etc.

I second the motion on Roma tomatoes. I am not growing any this year though. Beefsteak varieties are ok too.

I think it's best to use slightly under-ripe tomatoes of whatever kind. Mushy, ripe tomatoes turn it into marinara, not salsa.

And it's not salsa unless you add at least a little tomatillo. It's just not the same at all.

Reminds me of a wedding pot luck I was at years ago. I made a Greek Salad using yellow tomatoes. Hardly anybody ate it. Too different for their tiny imaginations.

A good paste type tomato is Opalka. It is as flavorful as a beefsteak and quite meaty with very little gel and small seed locules.

I guess it's a matter of taste, but if you're using fresh homegrown tomatoes to me it's criminal to "simmer" them.

I make salsa weekly so I use whatever I have on hand at the time. The paste type I grow specifically for salsa use is Jersey Devil. I use it because I like the sweetness. And, like most paste types it isn't juicy. I don't know how accessible it is.

Randy

For me - Thessaloniki was a great salsa tomato: not too much juice & just the right flavor for salsa ~

Tom

Here is a link that might be useful: