Ralph Sluder wrote: We grow mostly paste and sauce tomatos to put up for the year. Our very favorites have been tied for the last 10 years. Pink Brandywine ( Suddath strain) and Cherokee purple. These are so very good, smokey flavor and umami...
You can only eat so many fresh and those beefsteak type take too much cooking down for sauce. I have grown and tried over 100 varieties over the years... these two are soooo good.
Scott Stiller wrote:Ralph and Marty are equally correct in my opinion. Black Krim and paste tomatoes are so good dehydrated. Cherokee purple may be the best slicing tomato on the planet
Faye Streiff wrote:My absolute favorite is Cour D’Bouef, (not sure of the spelling on that, it doesn’t look right). But a lot of the flavor is from the soil it is grown in and I’ve had some of those grown by someone else that were not so good. Any of your heirloom are going to be incredible, and everyone is different in their likes and dislikes. Try a lot before making up your mind, For cherries, I prefer Mexican Midget.
John Indaburgh wrote:I'd like to add Dester; a pink Beefsteak to the list. As soon as you slice it you know it's a winner. Full rich flavor!!! Large fruits over a pound resist cracking. I set out some seedlings late. As late as July 4th and they start producing in September with many large fruits when most plants are tapering off.
Mk Neal wrote:As a slicer I love Cherokee purple, as already lauded by others. For salads and pasta also really like the "principe borghese," which is marketed for drying. It low-acid, low-water tomato, and bite-sized or a little bigger. Cut in half and briefly sauteed with garlic, olive oil, and herbs it makes a great quick pasta sauce. Also great in lettuce salads b/c you get a bright tomato flavor, but not the sogginess of juicier varieties.
Anne Miller wrote:My favorite has always been Champion and dear hubby likes Celebrity.
We grew Cherokee Purple one year, it is a nice sandwich tomato though I did not feel it had much taste.
There may be a lot of factors that influence the taste of tomatoes.
Joseph Lofthouse wrote:My favorite tasting tomatoes are the interspecies hybrids between domestic tomatoes and solanum pennelliii or solanum habrochaites. They have fruity flavors that people are describing as guava, melon, tropical, plum. Even sea urchin! Whatever that is. The high umami fruits are lovely.
Orange or yellow fruited tomatoes are winning every tasting panel award. No red fruited tomato has even come close.
Mark Reed wrote: My mother used to make tomato preserves, I've thought about doing that with Captain Crunch, unlike hers I doubt I'd have to add sugar
Mark Reed wrote:As far as trialing one that might be easily available I guess I'd recommend Mr. Stripy but like I said it isn't very productive.
Mark Reed wrote:I found a picture of Captain Crunch. It was taken in October, after diseases and a couple of frosts had taken their toll but the fruits were still good. Looking at it I realize that there is more than one strain, some more yellow and some more orange but they all taste and grow about the same.
Ralph Sluder wrote:I use several inches of compost mixed into hole with some eggshells (ran through a coffee grinder). I add epsom salt every few weeks also with a spoonful of black-strap molasses added to a watering can as a foliar feed. I also use hay. I put hay down 12-18 inches in fall and let it rot down and over the years, raise my soil level and keep my soil cooler. It get very hot here.
Rebecca Norman wrote:I'm glad to hear that Mr Stripey is a favorite of some people! I have a packet that was given to me by a visitor or somebody, and I didn't have much interest in trying it. Now I'm curious