Anyone know what to do with zebra tomatoes? Mmine are a kind of floury flavoured. I'm not sure if that's the type or the growing season. I like my tomatoes to have a bit of a bite. And even Roma tomatoes go sweet when cooked. But these zebras, I dunno whether I should persevere in seed saving them.
Any hints warmly welcomed.
Are these *Green* Zebra tomatoes? I never found them 'floury' or that bland. (I stopped growing them, though, because they *always* got blossom end rot, even when no other varieties did.) Perhaps you are not letting them get completely ripe?
If you are referring to a red/yellow streaked variety, I found most of the ones I tried to be somewhat bland and even mushy or meally, though very, very pretty when sliced.
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