Tomato Varieties

[Johnboy]

Hi Tony,
Harbinger grown with the Comfrey treatment have, to me, a wonderful flavour. Cooked very slowly in the oven with a drizzle of Olive Oil they become like sun-dried Tomatoes and the flavour even intensifies.
JB.

[Tony Hague]

Stop Johnboy, that's making me drool I will definitely try it; I love them done that way.

The Harbinger and Royale des Guineaux are new to me, and both have really good looking trusses of good sized, clean tomatoes. If the taste matches the looks, they are probably here to stay !

After a childhood of hating tomatoes, I visited Turkey and found out what they really can be. Impossibly red all way through, huge and delicious enough to eat sliced with a sprinkling of olive oil or balsamic vinegar. I hope I get some good enough for that treatment this year.

[Primrose]

There is something about slowly roasted tomatoes. The gentle heat really improves the flavour and I understand that cooking tomatoes also increases the seratonin levels which is an additional health benefit. I saw a TV programme a while back which suggested, in the absence of freshly cooked tomatoes, a tablespoon of tomato ketchup every day was a good health measure.

[Johnboy]

Hi Primrose,
Tomato Ketchup is like Marmite to some. I love Marmite but simply dislike Ketchup even when I made it myself! To me it is a complete no no.
JB.

[Primrose]

Strange thing about making tomato ketchup yourself. I've had several attempts in the past but it always ends up tasting disappointing and "not quite right". that's probably because we've all been phychologically conditioned by Heinz since early childhood,

[Tigger]

I would suggest that we consider our results along with Jamie's recipe. I/we have never had such good ketchup since using it and anyone we have given it to is asking us for more.

It's definitely not quite bright red, but neither is it a dull brown. We did a spicy version, one with peppers and a chilli heat style. That's along with a traditional tomato ketchup and a mixed, ratatouille sort of sauce.

I would agree with JB about the flavour of Harbinger, as I would (in a European fashion) suggest some plum tomatoes as real success varieties.

Maybe this is an opportunity to exchange a few more?

[Tony Hague]

Well, against my better judgement I gave Andine Cornue another chance. I wish I hadn't. Blossom end rot galore. Last time !

Alan's suggestion of San Marzano redorta F1 from seeds of Italy is a much better option. Loads of big fruits. Little BER. Thanks Alan.

[Nature's Babe]

Personally I love the heritage varieties for flavour, a nice intense, sweet acid balance with good aroma, taste can vary from warm earthy, slightly spicy, to fruity almost tropical flavour, lots of flavours to explore - why stick to one ? In cooler summers the russian / ukraine varieties arctic plenty or german elbe do well and in hot summers the mediterranian types can be a taste sensation. I also try to include early/mid and late varieties to extend the season so they don't all crop at once it can vary between 55 - 90 or more days. I also choose for eye appeal, sunset orange yellow with acid green leaf, or a green zebra cooked with a golden omelet, red with the deep green of cress. I save seeds while ripe but still firm which gives best seed perfrmance, tests have shown under or overripe seed perform less well no matter what the seed saving method used seed performs best harvested in peak condition. Admittedly if buying seed I would not grow as many types saving seed makes it more economical.

[alan refail]

Hi Tony

Glad to hear my recommendation was useful. Lucky you being so advanced as to see blossom end rot already - if you get my meaning

My S Marzano and all the other varieties in the polytunnel are still just setting fruit, even the Sungold which are usually the first to ripen, and will be very late this year.

[ken]

Came across Gardener's Ecstasy the other day. Did cross my mind that this might be a new 'legal high', or something herbal for smoking in the potting shed. But no, according to the Real Seed Co., it's 'like Gardener's Delight, only better'.
I'm not sure I would blame a variety for getting blossom end rot. I've found that plum varieties appear to be prone to it, but only because they need more water. Since I woke up to that, no problem. This year, force of circumstances, I'm growig my greenhouse tomatoes in growbags, with watering collars. The plum variety, Olivade, has set a very good crop, and no sign of blossom end rot.
I agree the season is very late. I give myself a target of 1st July for my first ripe tomato. Actually picked my first this year on 10th July - Latah, in spite of growing outside in a pot. Have since picked first Sun Gold, too, but Gardener's Delight and Olivade are trailing.

[Tony Hague]

I have had tomatoes for a couple of weeks or so now. Yellow perfection is always the first ripe, and is a great variety which I would firmly recommend.

Nature's babe - don't worry, I'm not going to restrict myself to just one variety by any means ! But experimentation does not always work out, so I like to grow a mix of some old favourite performers, and some new or heirloom types too. So far yellow perfection and Royale des Guineaux are established favourites, but this year I'm growing :

Old favourites:
Yellow perfection - reliable early yellow salad tomato
Royale des Guineaux - winner of last year's taste test for me.
Garden pearl - for containers/baskets outside. Doing surprisingly well.

And the experiments:
Andine Cornue - 2nd and final chance !
San Marzano redorta F1 (Seeds of Italy) - at Alan's suggestion.
Yellow stuffer - seed from my dad; for Greek Yemista
Seed saved from Brittany: the first was a long red type a bit like Andine Cornue - in my greenhouse the seed have produced an oxheart shaped tomato, with full if slightly acidic flavour. The other looked very like Orange Russian; the seeds have grown into a beefsteak type, with skin and flesh streaked through with red and gold. Very pretty indeed. Quite a mellow flavour, nice with salt and a drop of balsamic.

[sally wright]

Dear All,
san marzano is noted for it's problems with blossom end rot. However I think this has more to do with calcium take up rather than irregular watering. Sooo, I would suggest the biggest pots you have and an extra measure of lime with the compost when you pot them up; then a regular watering with some mixed in as well whilst the fruits are setting.

As a side point I grew both SM and Roma side by side one year and the SM got blossom end rot and the Roma did not. That said it took the SM over a week longer to secumb to blight than the Roma.
Regards Sally Wright.

[Colin Miles]

Hi Tony,

My Yellow Perfection in the greenhouse are looking great but in desperate need of sunshine. With the very occasional glimpse of sun yesterday I kept imploring them to start turning. Tropical Ruby also waiting and today another .77 ins of rain!

[PLUMPUDDING]

I've grown some of the free seeds this year, Roma and Red Cherry. The Roma have made shortish very sturdy plants but haven't many tomatoes on and the Red Cherry has quite spectacular trailing double trusses with the fruits just starting to ripen.

I haven't grown either variety before and am interested in anyone else's comments particularly on the Roma regarding quantity and taste of the fruit.