Carol, we never know at CHOPTAG how many will show up so what I did for my table was to cut up 2 large tomatoes or 4-5 small ones of each variety into nice sized tasting chunks. If I ran low or out of samples for a variety, it was simple to cut another tomato up real quick. I always kept an extra tomato of that variety on each plate, too, in case I wasn't around and I ran out, they could cut it up themselves.
Since you are doing this solo, can you enlist in a couple of people who would be responsible for watching and cutting the tomatoes up on an as needed basis?
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Barbee
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