If you have lots of space, these tomatoes are delicious served raw:
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‘Brandywine’ – heirloom
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‘Sungold’
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‘Jaune Flamme’ – heirloom
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‘Moskovich’ – heirloom
B: I plan to make a big batch of sauce
If you plan to can your tomatoes or make sauce, choose a plum or paste tomato. Most plum/paste varieties are determinate, so they are smaller plants and the tomatoes ripen in a batch, perfect for processing and storing your harvest for future eating. We like ‘Roma’ and ‘San Marzano’ (indeterminate).
What Are Your Flavor Preferences?
Do you have a sweet tooth? Or maybe you prefer a milder, less acidic tomato. Or, perhaps, a complex flavor profile suits your discriminating palette. Here’s what we suggest:
A: I love sweet tomatoes
Cherry tomatoes are a good bet. In fact, we call ‘Sweet 100’ vine candy! ‘Sungold’ tomatoes are also sweet with a hint of tropical flavor. ‘French Carmello’ is a larger fruit (8-12 oz.) that has a nice sweet flavor.
If you want a small-space tomato that’s sweet, try ‘Oregon Cherry’.
B: I prefer a mild flavor
Yellow tomatoes often have a milder flavor. Try ‘Jaune Flamme’, a lovely plum-shaped tomato with apricot-colored skin. ‘Dona’ is a mild red tomato with medium-sized fruit.
C: I’m all about complexity
Look for darker-skinned, heirloom tomatoes. ‘Cherokee Purple’ has a good balance of sweet, acid, savory, and a hint of smokiness; ‘Brandywine’ complicates sweetness with a bit of spiciness; ‘Black Krim’ has a flavor profile that is smoky, salty, and sweet, all at once. Finally, ‘Black Sea Man’ has a rich, complex flavor and olive green shading on both the exterior and interior.
For small spaces, ‘Black Sea Man’ and ‘Ruby Crush’ have rich, complex flavors.
Aimée Damman
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