What tomato would you feed a friend who said all tomatoes are the same?

[Lemonboy]

This year when he comes over and the tomatoes are coming in, I am having him stay for dinner. I will buy a nice tomato from the store, another from the farmers market and then serve one of mine from the garden. I will do the same with beans and whatever else is coming in. I'm going to see if I can't get a light bulb to turn on. Hopefully he can taste the difference.

If he can't tell the difference, ask your daughter to consider a different boyfriend. You don't need grandkids with defective tastebuds.

[JRinPA]

I gave a buddy a jar of my salsa once. He never got back to me what he thought, so I asked. He said "it was great, tasted like Tostitoes!"

Let's just say, I never gave him another pint, and leave it at that.

[worth1]

I gave a buddy a jar of my salsa once. He never got back to me what he thought, so I asked. He said "it was great, tasted like Tostitoes!"

Let's just say, I never gave him another pint, and leave it at that.

What all did you put in it?

[JRinPA]

It was the annies w/lime recipe, a few years back, but probably had anaheims, some cayenne, jalapeno, probably not habanero for him. Tostitoes tastes, to me, like a lot of sugar. And he was excited, like it was a compliment. Yeah dude, it was great, like a $3 jar of salsa!

[Shule]

In my opinion, no two of these taste alike:
Green Giant (plenty of sun)
Black Cherry (less sun)
Garnet
Golden King of Siberia
Brown Berry
Sweetie (cherry)
Alpha Pink
Millet's Dakota
Cherokee Green Pear
Big Sungold Select
Punta Panda
Green Tiger
Moneymaker
Purple Bumble Bee
Roma VF
Polish Linguisa
Rosella (cherry)
Ron's Carbon Copy
Medovaya Kaplya
Yellow Pear
Carbon
Jackie
Paul Robeson
Park's Whopper F1
Market Wonder
Persimmon
Sweet Ozark Orange
Amana Orange
Sprite
Matina (lots of water)
Chapman
Taiga

[o0sunsi0o]

I gave a buddy a jar of my salsa once. He never got back to me what he thought, so I asked. He said "it was great, tasted like Tostitoes!"

Let's just say, I never gave him another pint, and leave it at that.

I can see why. When you go to the trouble of growing a tomato that tastes so good and then offer some recipe you made yourself, it was insulting. UGH!

[o0sunsi0o]

In my opinion, no two of these taste alike:
Green Giant (plenty of sun)
Black Cherry (less sun)
Garnet
Golden King of Siberia
Brown Berry
Sweetie (cherry)
Alpha Pink
Millet's Dakota
Cherokee Green Pear
Big Sungold Select
Punta Panda
Green Tiger
Moneymaker
Purple Bumble Bee
Roma VF
Polish Linguisa
Rosella (cherry)
Ron's Carbon Copy
Medovaya Kaplya
Yellow Pear
Carbon
Jackie
Paul Robeson
Park's Whopper F1
Market Wonder
Persimmon
Sweet Ozark Orange
Amana Orange
Sprite
Matina (lots of water)
Chapman

That's quite a list! I've been meaning to try the Chapman, but I will definitely add to next years list. I believe when you say no two taste alike. I love oxhearts and have grown them side by side but each has it's own flavor. All of them are delicious (to me).

[Shule]

@o0sunsi0o
Cool. Chapman is a good one. It gets huge fruit, too.

FYI, just for the record, there are some in that list that I don't recommend (even though they don't taste like others in the list).

[o0sunsi0o]

@o0sunsi0o
Cool. Chapman is a good one. It gets huge fruit, too.

FYI, just for the record, there are some in that list that I don't recommend (even though they don't take like others in the list).

There are so many I want to try, but next year I hope to have Chapman on my short list. I have heard good reviews especially back in the day at T'ville (was away for a while and can't seem to login there anymore, miss it and so happy I found this forum). Barlow Jap, is another one I want to try always heard raves reviews on it, too. I go more for the old time tomatoes rather than the newer ones. I hear people talking about the fancy colors, but when they don't mention anything about taste it's a dead give away, to me at least.

Thank you, for your list, Shule, a lot of older, but untried varieties that catch my eye. I wouldn't mind an acre for just tomatoes!

[Fusion_power]

I wonder if that is "Daniels" in the breeding line for Daniel Burson? I don't know of a variety named Daniel, but I grow Daniels just about every year.

For the original question, I would grow and serve 7 tomatoes to emphasize differences in flavor. I would start with Akers West Virginia because it has very good flavor intensity. Sungold because it is sugar sweet and smells somewhat like tropical fruit. Aunt Ruby's German Green because the flavor is sublime when picked at peak ripeness. Daniels for a large pink potato leaf slicer that produces loads of fruit and tastes as good as or slightly better than Brandywine Sudduth. Jaune Flammee for an orange tart tomato that can ripen into phenomenally good fruit when there is little rain. Then I would grow Lynnwood because it has arguably the best balanced flavor in a red tomato. Last but not least I would grow Brokenbar's Costoluto Genovese because it is hands down the most intense tomato flavor I've tried. Once he had tried Costoluto Genovese, I would then make a pizza with them and show him how much of a difference there is between a fresh tomato and the same tomato cooked slightly.

I've only grown 3 tart tomatoes (out of about 3500 varieties!): Jaune Flammee, Goose Creek, and Green Zebra. I'm going to try crossing Goose Creek with Eva Purple Ball to see if I can get that tart flavor into a larger tomato.

[rossomendblot]

I wonder if that is "Daniels" in the breeding line for Daniel Burson? I don't know of a variety named Daniel, but I grow Daniels just about every year.

Yes, I believe Daniel Burson is Daniels x Indian Stripe. MissS kindly sent me some Daniel Burson seed for this year after two years of growing failure. One year the support string snapped and the plant died early from botrytis, the next year it wasn't true to type (more Daniels than Daniel Burson). Hopefully it's third time lucky

[wykvlvr]

Wry grin last year a new friend mentioned how badly she missed the tomatoes she got in Washington state. So next time I saw her I sent her home with a couple from my front yard... don't remember which ones they were for sure but probably at least one was a Big Hill... She is still raving about those tomatoes. She loved them so much she even paid for my seedlings at the nursery this year. Came home with Black Krim, Lemon Boy, Sungold, and a couple of Cherry Falls for the new tall bed... I can't wait to share with her this year.

[karstopography]

If someone was into the flavor of Worcestershire sauce, but maybe thought all tomatoes taste the same, they should try Japanese Black Trifele. There’s a prominent Worcestershire sauce flavor coming through with Japanese Black Trifele. I had one for lunch.

[Sue_CT]

I would give them carrots and peas.

[slugworth]

one of the tomatoes from a store during the winter.

[rossomendblot]

I would give them carrots and peas.

I am always amazed by how much sweeter home grown fruit & vegetables are. Even cabbage, which from the supermarket tastes like nothing, has a great sweet flavour to it and all it needs is a little butter and salt.

[worth1]

Here's one for you and I can guarantee they won't think they are all the same.
Even after a woman I have known for years had taste tested all of my many tomatoes she was in shock after this on.
Lime Green Salad picked just when it has a yellowish tent to it.
As a matter of fact many in my opinion of the smaller tomatoes have a great flavor difference.
Some times this difference can be picked up better when paired with something else.
Like a high quality olive oil.
Not expensive olive oil but high quality.
There is a huge difference.
Or it could be the texture of the salt you put on it.
The rage these day seems to be kosher salt.
This is a sure sign of someone that isn't well versed on salts.
A finishing salt is a much better choice.
Don't get offended but I'm seeing too many people dump kosher salt in water when they could just use regular canning salt or something else.
But no they have to sound fancy and say kosher salt like it's some sort of must have ingredient.
Most finishing salts are a true flaked salt.
Even the right grind of fresh black pepper could help bring out the different flavors of said tomato.
Temperature plays a huge role.
For me the best time is early in the morning.
I haven't tried MSG on one to see if that makes a difference one way or another but it's worth a try.
I have yet to figure out what to do with a grocery store industrial tomato.
They do all taste the same.
As for fruit I know I'm going to buy a cantaloupe before I even get close to them because I can smell them.
This doesn't happen often.

[slugworth]

another factor is how fast it deteriorates after cutting.
years ago I grew a family heirloom that if you cut it up at lunch, by suppertime it was like mush.
My sister would refuse to use it in a mac salad.

[worth1]

another factor is how fast it deteriorates after cutting.
years ago I grew a family heirloom that if you cut it up at lunch, by suppertime it was like mush.
My sister would refuse to use it in a mac salad.

Some time ago our local HEB tried to sell heirloom tomatoes.
Just a mixture of several kinds no names.
They just didn't sell well and didn't have a shelf life.

[Fusion_power]

I make all my hamburgers big enough to cover the tomato. Now the problem is too small bread. Does anyone else remember Burger King's jingle "it takes two hands to handle a whopper". Have you really looked at the size of a modern whopper? That jingle was true for the day, back in 1977/78. Now you get 1500 calories in a hamburger you can hold on the palm of your hand.

I suggest Worth grow a Shackleford Giant Pink to see if his hamburgers are up to snuff. Suggest growing one for this person who thinks all tomatoes taste the same.