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Old August 23, 2016   #16
Scooty
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I cut the heretical way because its a better representation of nutrient distribution when I measure brix.
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Old September 14, 2016   #17
KarenO
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Ripe. Small to medium bright red plums. Some with tiny dimple at blouson end sone with tiny nipple. I prefer the dimple. Variable size, from 2-4 oz. sharp strong tomato flavour. Zero gel. Interesting and I will go to F3 with seed from this one.
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Old September 14, 2016   #18
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Interior
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Old September 14, 2016   #19
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Old October 2, 2016   #20
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Stored ripe on the counter for 3 weeks and counting. Firm and good still. I'll sauce them today
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Old July 8, 2017   #21
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Immature F3 fruits.
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Old July 8, 2017   #22
Salsacharley
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The F3's look consistent to last year. By Jove, you may have something there.
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Old July 8, 2017   #23
JRinPA
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I may have missed it, but is the plant indeterminate or determinate?

I have tried a few but have not found a paste tomato that seems worth growing, tastewise.
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Old July 8, 2017   #24
KarenO
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I would call them compact indeterminate. These are definately not meant to be a slicer. They keep for a very long time ripe and they are basically solid inside with no gel at all. None.
That was last year and the F1. Time will tell how these are but they do look the same so far.
A Sahara Dry meaty paste cooking tomato . No issues with BER yet either so that is also a positive for a tomato this shape. These will grow a bit more, these fruits not yet mature green

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Old July 10, 2017   #25
Darren Abbey
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Some of my breeding lines are derived from a commercial cross on one side. I get some dry tasteless fruited plants, but others work out really well. I've seen that no-gel trait, but not enough to have a feel for it.
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Old July 11, 2017   #26
KarenO
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I will update this thread as the season goes on Darren. Seems to me from my very limited and anecdotal knowledge that The no gel trait contributes to longer than normal shelf life. As to flavour, they were very good cooked last year. absolutely not a fresh eating tomato on it's own imo but made a thick dark red sauce with good strong traditional tomato flavor. They are OK raw in a recipe such as Guacamole or bruschetta or salsa as well due to other ingredients such as oil or mashed avocado. I believe as well that part of the reason for breeding work on a tomato like this is the ability to cut it, dice it etc raw and it holds it's shape without adding juice to a recipe. The F1 was touted as "the chef's tomato"... anyhow it is different that anything I have grown as far as a paste tomato and will continue to grow it out I think. It will remain to be seen how the F3 tastes and holds ripe as compared to the F2.
more to follow.
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Old July 11, 2017   #27
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I have a volunteer grape tomato growing from store bought, growing in the compost pile.
I have been picking tomatoes from it for a good while. Just today I picked 110, each weighing 7.5 grams, average.
The amazing part is that they are meaty, not much juice/seeds and won't split or crack.
Next year I will grow its F3 and Esterina F3. No other grape or cherry.
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Old July 11, 2017   #28
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This is so cool! Great job in the downselection.
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Old July 27, 2017   #29
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Will break colour soon.
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Old July 28, 2017   #30
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Taking those seeds from "commercial product" and then letting them express themselves as something beyond bland, boring, corporate homogeneity seems liberating.

Good work.
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