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Member discussion regarding the methods, varieties and merits of growing tomatoes.

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Old August 13, 2018   #31
mensplace
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NAN,

YOU are a class act and a huge benefit to T'ville! Always courteous, kind and informative.

I think that just for the fun of it I will begin a search for the perfect tomato for one purpose...tomato sandwiches. To me that is:

sweet
about 3 to 3 1/2 inches
lots of seed and juice segments
NOT pulpy or mealy
thin skin
suitable for staking
long lived
minimal core
small stem attachment
good resistance in clay soil
no cracking or cat-facing
not a market or greenhouse hybrid
Bottom line...a good medium sized tomato that makes you smile with juice dripping down your arm! A mater sammich for white bread and mayo tomato.

Have a blessed week!
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Old August 13, 2018   #32
Nan_PA_6b
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Quote:
Originally Posted by mensplace View Post
I think that just for the fun of it I will begin a search for the perfect tomato for one purpose...tomato sandwiches...
Which tomato has come closest in taste, regardless of the other factors?
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Old August 14, 2018   #33
mensplace
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Unfortunately, between the two strokes and the early signs of Alzheimer's my memory of things like tomato names is shot, despite having grown and tasted hundreds of varieties. Too, my taste preferences have changed in that this year I found myself no longer enjoying the sharply acid varieties.

Seems lately that I preferred those with more in depth tomato flavor and higher sugar that would not depend on salt for flavor, but would really make that tomato flavor come through in a sandwich while rising above the taste of mayo and the bread. Just hated those with a large stem section or core and a woody core leaving a hole in the middle when cut.

I don't need a huge tomato or even one slice sandwich variety, just a pretty, smaller size where four thick overlapping slices makes a good thick sandwich. For me, the seed cells and juiciness make it great, not the solid, mushy, meatiness of some. Depth of flavor and sugar would be key. Seems high acid burns the mouth and lips lately. Too much info?

This year I found myself using two palm sized tomatoes per sandwich and eating the parts of the top and bottom separately, but each tomato was nicely round, deep red, and flawless. None kept bearing when the August heat and humidity came. Then came the monsoons and wind shear. Staking will be essential.
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Old August 14, 2018   #34
NarnianGarden
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I don't mind the juicy or seed section parts either, but in fact love those type of tomatoes. 'Meaty and mushy' are nice in their own way too... either fresh or cooked.
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