Found this thread while trolling T-ville and thought I'd add my 2 cents.
For the second year Black Plum has been our "go-to" tomato for salsa. We've tried others, but BP really stands out in Rick Bayless's roasted tomato salsa. Last year was a terrible year here (NW Indiana) and BP produced extremely well. This year, it was one of our first plants to bear fruit (around July 4) and two plants have been yielding 3-4 tomatoes a day--every day--since then. It may not be the best for fresh-eating variety, but for salsa and sauce, it totally rocks.
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