[Alfisol]

I'm a home gardener in Central IL who only has room for about 12 tomato plants in a season. I usually grow 6 beefsteak (like SOTW, Prudens Purple, Indian Stripe etc.) and 6 all purpose slicer/canner (like Marglobe, Break o Day etc.). For 2023 I've been contemplating growing Wisconsin 55 for my all purpose canner (Supposed to be a "resurrected strain" from Johnnys ). Has anyone tried Wisconsin 55? How does it compare to other medium reds like Marglobe, Rutgers, Break o Day etc.? Yield and taste? Thanks!