Tomato Cream Sausage (Lycopersicon lycopersicum)

Cream Sausage Tomato (Lycopersicon lycopersicum): Although not among the oldest tomatoes, appearing in the early 1980s, this white "San Marzano" has many interesting characteristics. Like the Banana Legs , from which it derives, it is very similar to the late variety (the "true" San Marzano disappeared in the 1990s), both in shape and flavor: the flesh is slightly watery and firm, balanced between sweet and acidic, with very few seeds and the intense aroma of canned tomatoes, its primary use. These types of tomatoes are, in fact, all "children" of the canning industry that began in the early 20th century in the USA and later migrated to Italy.
The plant is determinate and very productive, ripening approximately 80 days after transplanting, with mostly uniform fruit. The berries are white during development, turning creamy when ready to eat.
The low amount of lycopene makes it suitable for those who have problems with this carotenoid.
For Chefs, the option of a plain sauce but with tomato.