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Post by wandak on Jan 2, 2007 13:28:44 GMT -5
I am looking for names of: Reliable, prolific, acid tasting slicer tomatoes, Reliable, prolific, acid tasting, meaty paste tomatoes & Reliable, prolific, acid tasting, thin skinned cherry or smaller tomatoes.
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Post by goldpearl on Feb 3, 2007 20:11:06 GMT -5
Wanda, I am not sure what to recommend but if you post some varieties, maybe we can help. Carol
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Post by wandak on Feb 4, 2007 12:04:37 GMT -5
That is just my problem. I don't know which tomatoes have those attributes. Thanks anyway.
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Post by JackiMac on Feb 12, 2007 13:12:03 GMT -5
Wanda....I have the same problem...I like acidic as well as the more sugary types. I did find the followinglink to be helpful - forums.gardenweb.com/forums/load/tomato/msg0702545326173.html?22I hope this helps some with your questions...I have some Basinga seeds left - thanks to Loamy - and I understand they can be pretty tart...I won't know until I grow them out myself this year. I tried growing some out late last year but got hit with a surprise freeze Jacki
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Post by loamlump on Feb 12, 2007 13:29:39 GMT -5
Keep in mind that a tomato, especially an heirloom, can grow to taste sharp to me, may well drip with sugar in your area. Hybrids are far less variable this way. On your cherry quest, I advise to skip hybrids completely, go right back to the oldest o/p's you can find. Cherry tomato breeding has always focused on increasing the fruit's sweetness. Heirlooms like Red Pear, Acadian Cherry, Green Grape, Mennonite Heirloom, Peacevine, Riesentraube, Black Pear, Jaune Flamme, Principe Borghese and Brown Cherry with their 50+ years, were bred before sweetness was the primary goal. Yes, they will have thicker skins, as cherry-types are prone to cracking with sudden water increases - thus these plants were intentionally developed not to do that so much. But the thick skins are not owned by heirlooms alone - it is only in the past 10 years that consumers have begun to demand a thin skin on their little cherry tomatoes. Most, if not all, cherry types are prolific no matter they be hybrid or heirloom, and I would suggest focusing your search on reds, oranges and blacks - these tend to have the strongest flavours (although there are exceptions).
A paste/canning type with a strong flavour is rare. These types are meant for processing, with your herbs and spices, the flavour gets developed. They tend to be more acidic, but overall blander than a table tomato. Nearly all of them are red, but there are exceptions - off the top of my head, Roman Candle, Green Sausage, Plum Lemon, Purple Russian and Black Plum. Red Heirlooms: Amish Paste, Federle, San Marzano, and the Roma line, including Veeroma. Principe Borghese also lends itself to paste and canned production nicely. Hybrid suggestions: Mama Mia and Classica are the only ones that come to mind.
Suggestions for fresh eating, table tomatoes. In the heirloom o/p category, the first one that pops into my mind is Green Zebra. I grew it last year, and about 3 years before. Both times, I came to the same conclusion - it's got to be the tartest tomato I've ever had the misfortune to bite into. Once again, colours can be a big help in zeroing in on the right flavour. Reds are probably the mixed lot of flavours. Oranges are generally tarter, Rose-Pink tend to creamy and smooth, Whites are mild, Bi-Colours are fruity, Greens are spicy and Blacks are smoky/salty. Unfortunately, alot of growers simply describe flavour as 'good' tasty' or 'mild', but that fella of "Tomatofest" is an exception in his descriptions. I have found that varieties mentioning they are high in Vitamin C, or 'hold' on the vine or countertop a long time, like Old Brooks or Peron Sprayless, point towards a stronger flavour.
Hope this helps!
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