Post by farmermike on Dec 14, 2016 22:01:24 GMT -5
Well, my tomato season is finally over, and I thought I’d share some of the thoughts the season has given me.
Anthocyanin “Blue” coloration
I’m ever more convinced of the value in anthocyanin production in tomatoes. One of my biggest problems with large, “heirloom” slicing tomatoes has always been sunburned fruit.
True Black Brandywine was highly susceptible to sunburn.
It seems that the blue/anthocyanin coloration acts as tomato sunscreen. Conveniently, its production also seems to be triggered by sunlight exposure. Some of the older blue varieties (like Indigo Rose) demonstrate extreme antho coloration and are not very tasty. The best blue varieties only produce it when the fruit is exposed to sunlight, and are otherwise just like any other delicious tomato.
Blue Beauty on the left, and Lucid Gem on the right, are currently my favorites.
The fruits without the blue coloration were shaded by foliage. Antho varieties also seem to consistently keep longer on the plant, or on the kitchen counter, than the average tomato.
Red acidic paste tomatoes
Reed and toomanyirons, I now understand what you mean about using acidic, red tomatoes for sauce. This summer I had a bunch of Pineapple tomatoes ripen at once and I made a batch of sauce from them -- it was so sickeningly rich and sweet as to be almost inedible. Now I need to acquire a bunch of good red paste tomatoes to trial. I grew Opalka for the first time this year and it was wonderful. That may be the standard by which I judge all other pastes.
Pineapple is a very sweet and delicious slicing tomato, but I won’t use it for sauce anymore.
Green tricolor tomatoes
My pleasantest surprise this year was Berkeley Tie-Dye. It is mostly green with some swirls of red and yellow running through it. I have not enjoyed other fully “green-when-ripe” tomatoes, but the addition of a little red and yellow seems to make all the difference. It tastes almost like it was dipped in balsamic vinegar (which, incidentally, is a popular way to eat tomatoes around Berkeley, CA).
Ananas Noire is another which has similar coloration and complex flavors, but is different in other ways (larger and lacking striped skin).
Tough skin and fuzzy skin
I have noticed that some tomatoes have very tough skin AND excellent flavor (i.e. Japanese Black Trifele). This seems undesirable for many uses, but may be great for stewing whole or halved tomatoes, as the skins could be easier to fish out once cooked.
I grew Red Furry Boar this year and thought it had great flavor, and very thin and tender skin. It was susceptible to sunburn didn’t hold well on the plant when fully ripe, but seemed resistant to insect damage (stink bugs etc.) when many of my other varieties were getting attacked. Perhaps the fuzzy skin acts as a pest deterrent; time will tell if this theory pans out.
Next year.
I imagine all of these traits will play parts in my tomato landraces. If anyone has seeds that carry some of these traits, I would be interested in trading for them.
Anthocyanin “Blue” coloration
I’m ever more convinced of the value in anthocyanin production in tomatoes. One of my biggest problems with large, “heirloom” slicing tomatoes has always been sunburned fruit.
True Black Brandywine was highly susceptible to sunburn.
It seems that the blue/anthocyanin coloration acts as tomato sunscreen. Conveniently, its production also seems to be triggered by sunlight exposure. Some of the older blue varieties (like Indigo Rose) demonstrate extreme antho coloration and are not very tasty. The best blue varieties only produce it when the fruit is exposed to sunlight, and are otherwise just like any other delicious tomato.
Blue Beauty on the left, and Lucid Gem on the right, are currently my favorites.
The fruits without the blue coloration were shaded by foliage. Antho varieties also seem to consistently keep longer on the plant, or on the kitchen counter, than the average tomato.
Red acidic paste tomatoes
Reed and toomanyirons, I now understand what you mean about using acidic, red tomatoes for sauce. This summer I had a bunch of Pineapple tomatoes ripen at once and I made a batch of sauce from them -- it was so sickeningly rich and sweet as to be almost inedible. Now I need to acquire a bunch of good red paste tomatoes to trial. I grew Opalka for the first time this year and it was wonderful. That may be the standard by which I judge all other pastes.
Pineapple is a very sweet and delicious slicing tomato, but I won’t use it for sauce anymore.
Green tricolor tomatoes
My pleasantest surprise this year was Berkeley Tie-Dye. It is mostly green with some swirls of red and yellow running through it. I have not enjoyed other fully “green-when-ripe” tomatoes, but the addition of a little red and yellow seems to make all the difference. It tastes almost like it was dipped in balsamic vinegar (which, incidentally, is a popular way to eat tomatoes around Berkeley, CA).
Ananas Noire is another which has similar coloration and complex flavors, but is different in other ways (larger and lacking striped skin).
Tough skin and fuzzy skin
I have noticed that some tomatoes have very tough skin AND excellent flavor (i.e. Japanese Black Trifele). This seems undesirable for many uses, but may be great for stewing whole or halved tomatoes, as the skins could be easier to fish out once cooked.
I grew Red Furry Boar this year and thought it had great flavor, and very thin and tender skin. It was susceptible to sunburn didn’t hold well on the plant when fully ripe, but seemed resistant to insect damage (stink bugs etc.) when many of my other varieties were getting attacked. Perhaps the fuzzy skin acts as a pest deterrent; time will tell if this theory pans out.
Next year.
I imagine all of these traits will play parts in my tomato landraces. If anyone has seeds that carry some of these traits, I would be interested in trading for them.
