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strax · August 16, 2011

this is the way that i grade my tomatoes:

firsts: evenly ripe, good looking tomatoes with no blemishes or cracks beyond what is normal for that variety.

I eat, can, or cook with most of my seconds, but i do have a chef that asks for seconds only.

seconds: slightly uneven ripeness, or tomatoes that are misshaped, and or have cracks, catfacing, or blemishes beyond what is normal for that variety, or tomatoes that need to be used within 3 days.

i also separate into thirds when i have them, but i never sell thirds to chefs.
thirds: tomatoes that need to be used the same day.

I think it pays to grade strictly. I buy a lot of peaches and there are vendors in my area who sell firsts that dont stand up to the seconds that I get from another vendor. word gets around quickly!

I also sort and pack tomatoes the same day that they will be sold. it takes more time overall, but is worth the effort.

August 16, 2011	#66
strax Tomatovillian™ Join Date: Oct 2006 Location: z5 Posts: 146	this is the way that i grade my tomatoes: firsts: evenly ripe, good looking tomatoes with no blemishes or cracks beyond what is normal for that variety. I eat, can, or cook with most of my seconds, but i do have a chef that asks for seconds only. seconds: slightly uneven ripeness, or tomatoes that are misshaped, and or have cracks, catfacing, or blemishes beyond what is normal for that variety, or tomatoes that need to be used within 3 days. i also separate into thirds when i have them, but i never sell thirds to chefs. thirds: tomatoes that need to be used the same day. I think it pays to grade strictly. I buy a lot of peaches and there are vendors in my area who sell firsts that dont stand up to the seconds that I get from another vendor. word gets around quickly! I also sort and pack tomatoes the same day that they will be sold. it takes more time overall, but is worth the effort.