Member discussion regarding the methods, varieties and merits of growing tomatoes.
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September 23, 2015 | #1 |
Tomatovillian™
Join Date: Apr 2008
Location: California Central Valley
Posts: 2,540
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favorite midseason less-juicy slicer?
Lately, my tomato sandwiches have been so juicy that, after I eat the sandwich, I end up with a whole plateful of juice, maybe a quarter cup or so! I don't recall this happening to quite this extent in previous years. (Maybe I'm overloading my sandwiches with thick tomato slices? Or the tomatoes are too big for my slices of homemade sourdough rye?) The latest "offender" was a huge Weisnicht's Ukrainian.
My standard tomato has been Pruden's Purple for the past few years, but this year my yield has been zero (2 plants in 2 different gardens!). So I'm looking for opinions about some less-juicy, midseason, probably medium-size, balanced (but on the sweet side) tomatoes to try. |
September 26, 2015 | #2 |
Tomatovillian™
Join Date: Feb 2015
Location: NC - zone 8a - heat zone 7
Posts: 4,916
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After slicing, remove the seed gels by tip of the knife. That is where most of the juice comes from and make a mush.
Gardener |
September 26, 2015 | #3 | |
Tomatovillian™
Join Date: Apr 2008
Location: California Central Valley
Posts: 2,540
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Quote:
But I have had some other tomatoes since then that worked much better: a Sweet Ozark Orange yesterday and an Elgin Pink today. |
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September 27, 2015 | #4 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,928
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I like heart tomatoes for this reason. very meaty and flavourful but fewer seeds than the usual slicers.
KarenO |
September 27, 2015 | #5 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Heart tomatoes and one called persimmon I grew one year.
The only reason I didn't grow it again was productivity Maybe I should try again I really like it. I remember making a hamburger with one the thing stuck out all the way around and the slice was about 1/2 inch thick. One of the best burgers I have ever had. They were huge. http://www.tomatogrowers.com/PERSIMM...ductinfo/6088/ Worth Last edited by Worth1; September 27, 2015 at 07:42 PM. |
September 27, 2015 | #6 |
Tomatovillian™
Join Date: Oct 2013
Location: Chicago IL
Posts: 857
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September 28, 2015 | #7 |
Tomatovillian™
Join Date: Feb 2015
Location: NC - zone 8a - heat zone 7
Posts: 4,916
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I just sliced my first KB. It has solid texture with few seeds. Out of a 10oz fruit hardly I could get 12 seeds, ... very tiny gel pockets.
BTW: I used slices on my burger. Perfect. I was going to zap KB, because it produced just 4 fruits. After tasting it, I might change my mind. Maybe it was a bad season for it. |
September 28, 2015 | #8 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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I have noticed a strong correlation between juiciness and flavor. My favorite-tasting varieties are all very juicy.
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September 28, 2015 | #9 |
Tomatovillian™
Join Date: Jan 2010
Location: WI, USA Zone4
Posts: 1,887
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September 28, 2015 | #10 |
Tomatovillian™
Join Date: Aug 2011
Location: Plantation, Florida zone 10
Posts: 9,283
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Try Grightmire's Pride. Fits your description.
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September 29, 2015 | #11 |
Tomatovillian™
Join Date: Jun 2013
Location: Wasilla Alaska
Posts: 2,010
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Chapman is meaty and the flesh is delicious, German Johnson Benton's is meaty and good too.
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September 30, 2015 | #12 |
Tomatovillian™
Join Date: May 2007
Location: Minnesota
Posts: 602
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I agree on Weisnicht's Ukrainian being quite juicy.
Amish Paste may be one to consider. Marianna's Peace is a beefsteak that's quite meaty as well. |
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