There is already a tomato thread going but it's broadly focused. On this
thread I'm asking what's your single favorite tomato variety. My candidate
is the Sun Gold Cherry, incredibly sweet and a terrific producer.
For me it would be the "Bonny Best". Good all purpose medium size round
tomato: for fresh eating, canning and making sauce. Not perfect for each
category, but can work in every category for tomato uses.
Enjoy Life... Nad R (Garden in zone 5a Michigan)
Any problems with BER on your sauce tomatoes? Only paste tomato that
ever gave me BER problems was San Marzano. It was on drip irrigation.
Never made any sense to me. There was a half dozen. Once I realized the
problem I'd cut off the rotten end, when practical, and cook the rest.
I'm partial to it's sibling, SunSugar. Same orange color, very similar
in taste, and a bit less likely to split while on the vine.
I thought I hated cherry tomatoes until these showed up.
Favorite ox-heart (very meaty type of tomato): Kosovo
Favorite yellow: Aunt Gertie's Gold, with Persimmon a close second
Lovely to look at (and still good to eat): Royesta. Has been very
reliable for me. You want to give someone a beautiful tomato, this
one is it.
I've tried a lot of tomato varieties, and will keep trying others, but
these are real keepers. There are others I've liked a lot that were
less reliable or had some major flaws. (Green zebra and blossom
end rot, I'm looking at you!)
As for paste tomatoes, one I used grow regularly doesn't appear to
be in any of my preferred catalogs anymore (LaRossa). I prefer
determinates, for the concentrated harvest.
Pat in Plymouth MI
"Vegetables are like bombs packed tight with all kinds of important
I hate to say this, But I like any kind of cherry or grape tomato. No muss
no fuss, Pick and eat. Or put in a salad. and I did cut them in half for a
mayo sandwich. Last year. Around here they are about $3.99 a pint. I
planted some hillbilly tomatoes last summer. They were ok. And once apon a
time I loved those neon green zebra tomatoes. Breaded and fried in a pan
If it wasn't for the fact that I don't eat those grilled outside homemade
giant cheeseburgers anymore.With lettuce , tomato and ketchup and mustard
Or BLTs. Id want a big slicer.
Jesus you guys made me hungry.
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