It does change the density and the texture, from what is normally a quite chunky salsa to more of a pureed texture that many don't care for. But if pureed salsa is what you prefer then yes you can use it. But the 8 cups of chopped measurement in the recipe must stay the same. In other words you measure 8 cups chopped first THEN puree them in the Victorio. Otherwise you end up with far more tomatoes in that 8 cups and it is too thick for safe processing.

This is especially important since you are using Romas for it to begin with rather than regular, more juicy tomatoes as recommended. Romas will already make it thicker than normal so be prepared to add additional juice if necessary to keep it sloshing freely in the jars.

Dave

We thought about puréeing most of the tomatoes and then just throwing in a small bit of diced tomatoes. We are also growing slicing tomatoes so maybe we'll use those for this recipe. Somehow in all my reading I missed that they were better for this recipe than Roma. Thank you so much!

Yeah we have had a couple of different discussions here in the past about making it with roma/paste types and most felt it came out way too dry.

I always make it with mostly slicers and drain them a little as Annie recommends. I won't grow Romas since there are much better tasting pastes IMO but I do grow San Marzano and i have used 2 cups of them chopped to 6 cups of chopped slicers for a good balance.

Dave