Tomatoes

[Ben]

Let's talk about my favorite fruit: homegrown tomatoes

Whatcha got? This summer I've got a few modern hybrids and a few heirlooms. I've decided that, for slicing and eating (and let's be honest -- I just can't bring myself to cook anything as natively perfect as a ripe summer tomato) I like the more acidic varieties. Cherokee purples, for instance, have a good flavor, but I just find myself looking for something a little "sharper."

Whaddya like? Whaddya growing?

I few years ago, I got to be a celebrity (ha!) judge for a homegrown tomato contest. Best. Gig. Ever. I tried a variety called "Yankee John" (or something like that - the name escaped me) that just blew my mind, but that I've never seen since. Anybody got any idea what I might be talking about?

If you can come up with anything better than an M&M sandwich ('maters and mayo -- preferably Duke's) I'll eat my hat.

[Too Tall]

There is nothing better than a fresh M&M sandwich with fresh french bread and cracked pepper. Hello nurse.

I've been a fan of Cherokee Red as well, they are reliable and keep well on the shelf. My all time fav. other than that I'd have to go with Green Zebra. It is common and it's got legs....slice it, pan fry that sukah or make a quick sauce. They have natural sweetness when dead ripe or that bite you like if less ripe and brother nothing better breaded and fried in EVO and panko.

That's my vote.

[AJPM44]

I have Green Zebra, Black Krim, Aunt Ruby's German Green, Peacevine Cherries, Sungold Cherries, Orange Banana Paste, Old German Bicolor, and Black Prince growing. Nothing has been picked yet, but my cherries are turning, so hopefully by this weekend I'll be eating them. One of my favorite things is to grate the tomatoes on a box grater, drain it, mince some garlic and spread it on baguette with good olive oil and coarse salt a la pan con tomate. Perfect with an espresso in the morning., or lunch or dinner.

[Ben]

I have Green Zebra, Black Krim, Aunt Ruby's German Green, Peacevine Cherries, Sungold Cherries, Orange Banana Paste, Old German Bicolor, and Black Prince growing. Nothing has been picked yet, but my cherries are turning, so hopefully by this weekend I'll be eating them. One of my favorite things is to grate the tomatoes on a box grater, drain it, mince some garlic and spread it on baguette with good olive oil and coarse salt a la pan con tomate. Perfect with an espresso in the morning., or lunch or dinner.

Proper. Through and through.

[pdxharth]

Amish Paste. Rich, sweet heirloom flavor. Dense and meaty, fist-sized or bigger fruit. Love 'em!

[WadePatton]

M&M on fresh homegrown bread yo. I buy one jar of mayo per year. now is that time.

I've canned a small batch already and need to can or freeze a bit more...mebbe i do a real catsup this time. I did a tomato pickle last year that will be dynamite blended and reduced to catsup consistency.

BrandEva (Brandywine x Eva Purple Ball) is my absolute flavorite this season.

other notables in my patch this time:

Aunt Ruby's German Green
TC Jones (yellow)
Great White (pale yellow)
Cherokee Purple
Hillbilly

[WadePatton]

ARGG _fully_ ripe

an heirloom developed in east TN by somebuddy's aunt named Ruby:

[Dave Wofford]

One of my favorite things is to grate the tomatoes on a box grater, drain it, mince some garlic and spread it on baguette with good olive oil and coarse salt a la pan con tomate. Perfect with an espresso in the morning., or lunch or dinner.

I like the sounds of this, will try out this weekend...
which will also see a ride out to Efland for Tomatopalooza Welcome to Tomatopalooza ™ - Home

My current favorite is Valencia yellow/orange tomatoes. (which unfortunately I am not graowing and so am buying at the farmers market, next year will have out the back door)