Off topic, Heritage tomatoes

[15444]

Do you have a good recipe?

I'll find it and post tomorrow. It's in an old Luthern cookbook. Yes, it is phenomenal. Make 100+ pint and quart jars a year and we always run out before the next year's batch. Quite often for lunch I will spread black pepper Triscuit crackers over a platter, melt Havarti cheese over them and add a teaspoon of salsa to each cracker - damn good stuff.

[bluefargo]

Now this is a topic I can get interested in.
For my retirement project I am going to find the perfect tomatoe. I tried 10 store bought varieties this year. Some were passable. On a scale from 1 to 10 there were a few that were a 6 or 7. But none had the kick ass flavour that I am looking for. I may try some heritage varieties next year. I found the above discussion helpful.
Any recommendations on varieties are appreciated.

[Guest]

Now this is a topic I can get interested in.
For my retirement project I am going to find the perfect tomatoe. I tried 10 store bought varieties this year. Some were passable. On a scale from 1 to 10 there were a few that were a 6 or 7. But none had the kick ass flavour that I am looking for. I may try some heritage varieties next year. I found the above discussion helpful.
Any recommendations on varieties are appreciated.

thats the trouble , not sure which heritage variety this is , sure is good. as 15444 said , beefsteak is an excellent one also

[burnt]

We had one for lunch - my wife, the gardener, had lost track of what variety it was. Just a plant that she grew from seed she kept back from another year.

A paler red tomato, it had far more flesh, flavor and fewer seeds than the beefsteak type that we usually grow.

They are not the perfectly symmetrical tomato but very large and solid. Beats the conventional type hands down.

[sumdumguy]

We had one for lunch - my wife, the gardener, had lost track of what variety it was. Just a plant that she grew from seed she kept back from another year.

A paler red tomato, it had far more flesh, flavor and fewer seeds than the beefsteak type that we usually grow.

They are not the perfectly symmetrical tomato but very large and solid. Beats the conventional type hands down.

Pointed bottom could be Ox Heart, very fleshy but not always great shape. I saved seed from a super meaty kinda pink tomatoe, those will be started next year as heavy producers, large and meaty. It was hard to find seeds in those tomatoes. I am not looking forward to store-bought tomatoes all winter.

[seldomseen]

I would not call this off topic, everything is talked about on this site and most of it is interesting.


Thanks everyone!

[Guest]

You must keep your own seed. I think that works doesn't it? Ever try growing them in pots in the house. Tomato plants kinda smell but I wonder if you could grow your own inside all winter. Just stagger planting dates so you always have new produce coming. Just a thought.

Some factory farm vegetables barely resemble what they are supposed to be in color, flavor and texture!

no farma , there are places you can buy this seed for these tomatoes . mom gets them somewhere and starts them early . I am thinking about trying to grow a couple in pots in the house this winter though? wonder if they need pollinators or will bear fruit without ?

[15444]

no farma , there are places you can buy this seed for these tomatoes . mom gets them somewhere and starts them early . I am thinking about trying to grow a couple in pots in the house this winter though? wonder if they need pollinators or will bear fruit without ?

You can use a small artist paintbrush to pollinate them yourself. You can search videos on YouTube.

[sumdumguy]

Some people whack their tomatoes, corn, peppers and cucs with a broom to assist with pollination.

[seldomseen]

I'll find it and post tomorrow. It's in an old Luthern cookbook. Yes, it is phenomenal. Make 100+ pint and quart jars a year and we always run out before the next year's batch. Quite often for lunch I will spread black pepper Triscuit crackers over a platter, melt Havarti cheese over them and add a teaspoon of salsa to each cracker - damn good stuff.

I saw your recipe so I asked my wife to pick up some Havarti cheese and triscuits and gave it a try and you are right - Damn good stuff! Thanks