I tried to make guacamole but used Piccolo Cherry Tomatoes and it messed it up. These tomatoes left stringy piff / pulp from the tomato in the guac which was horrid as you can imagine.
What tomato should I have used? I seem to get the wrong one every damn time.
The only tomatoes that spring to mind .. they aren't stringy, no pulp and very few seeds. They are large, firm and meaty and you dont end up with too much juice. They are the San Marzano variety.
We grow them every year, without a doubt they are amongst my top three favourites.