favorite midseason less-juicy slicer?

habitat_gardener · September 23, 2015

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.

Gardeneer · September 26, 2015

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

habitat_gardener · September 26, 2015

Quote:

Originally Posted by Gardeneer

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

Actually, that whole tomato was juicy and removing all the gel wouldn't have made a huge difference! I'd already removed part of it to save seeds. It was just a huge, juicy tomato.

But I have had some other tomatoes since then that worked much better: a Sweet Ozark Orange yesterday and an Elgin Pink today.

KarenO · September 27, 2015

I like heart tomatoes for this reason. very meaty and flavourful but fewer seeds than the usual slicers.
KarenO

Worth1 · September 27, 2015

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

Lindalana · September 27, 2015

Agree, heart tomatoes would work. This year I had Mama Alla, Mom's heart and Sensay on early midseason side and productive, on sweet side for me. This is Mama Alla, seed from Tania, named after her mother.

Gardeneer · September 28, 2015

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.

Cole_Robbie · September 28, 2015

I have noticed a strong correlation between juiciness and flavor. My favorite-tasting varieties are all very juicy.

dustdevil · September 28, 2015

Quote:

Originally Posted by Gardeneer

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

Part of the overall flavor comes from the gel. Removing it would impair the true taste of the fruit.

ginger2778 · September 28, 2015

Try Grightmire's Pride. Fits your description.

AKmark · September 29, 2015

Chapman is meaty and the flesh is delicious, German Johnson Benton's is meaty and good too.

Douglas14 · September 30, 2015

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.

September 23, 2015	#1
habitat_gardener Tomatovillian™ Join Date: Apr 2008 Location: California Central Valley Posts: 2,540	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 27, 2015	#5
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	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.

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September 26, 2015	#2
Gardeneer Tomatovillian™ Join Date: Feb 2015 Location: NC - zone 8a - heat zone 7 Posts: 4,909	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 27, 2015	#4
KarenO Tomatovillian™ Join Date: Oct 2012 Location: Vancouver Island Posts: 5,922	I like heart tomatoes for this reason. very meaty and flavourful but fewer seeds than the usual slicers. KarenO

September 27, 2015	#6
Lindalana Tomatovillian™ Join Date: Oct 2013 Location: Chicago IL Posts: 857	Agree, heart tomatoes would work. This year I had Mama Alla, Mom's heart and Sensay on early midseason side and productive, on sweet side for me. This is Mama Alla, seed from Tania, named after her mother.

September 28, 2015	#7
Gardeneer Tomatovillian™ Join Date: Feb 2015 Location: NC - zone 8a - heat zone 7 Posts: 4,909	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
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	I have noticed a strong correlation between juiciness and flavor. My favorite-tasting varieties are all very juicy.

September 29, 2015	#11
AKmark Tomatovillian™ Join Date: Jun 2013 Location: Wasilla Alaska Posts: 2,010	Chapman is meaty and the flesh is delicious, German Johnson Benton's is meaty and good too.

September 30, 2015	#12
Douglas14 Tomatovillian™ Join Date: May 2007 Location: Minnesota Posts: 602	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.