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

[slugworth]

I once stripped the tomato off a BK whopper hamburger and grew it.
Nothing to write home about even home grown picked when ripe.
Just a conversation piece.

What a great novelty, I would've never thought to do that. Stay curious, makes life more interesting!

They microwave the whopper,so the seeds actually survive that ordeal and still germinate.

[LindaJean]

Kind of off the subject - I've steeped a boiling cup of Stash chamomile tea , thrown the used tea bag contents out in the garden , and had a great crop of choice large headed chamomile grow. Two neighbors thought they were little daisies.

[o0sunsi0o]

Grocery store tomatoes are often hybrids with one line containing either nor or rin (non-ripening or ripening inhibitor). Either will extend shelf life of the hybrid significantly. Growing seed from a commercial tomato has a 1 in 4 chance of getting a double dose of the gene and the resulting fruit will appear either pale green or whitish green. They will stay rock hard and won't turn red no matter how long you wait. If you want an OP version, try Giraffe from sandhill preservation.

Shackleford Giant should be on more people's radar.

Why breed with Eva Purple Ball? Because it conveys one veeeery important trait. EPB has enhanced fruit set which shows up in the hybrid offspring. The best I've had was a hybrid made by Randy Gardner from one of his high producing disease tolerant lines crossed with Eva Purple Ball. F1 plants averaged 80 pounds of ripe fruit each. While there are a lot of other considerations, I consider high production to be one of the most important goals a breeder can attain. It helps that EPB is also a decent tasting pink tomato and is somewhat tolerant to early blight and septoria.

[o0sunsi0o]

Thank you, Fusion, for the information on Eva Purple Ball. I've considered it for a replacement for, Jet Star. The reason I grow Jet Star every year is a safety net in case my heirlooms are wiped out by disease (highly unlikely, I know, but I feel better having it in my garden). The taste is pretty decent, too. Knowing what you said about Eva Purple Ball's "enhanced fruit set" makes it stand out from other tomatoes I've been considering and yes, high fruit production is absolutely important. I don't think ppl go through all this work to get a few tomatoes on the vine. Having said that, the taste is what brings me back year after year to certain tomatoes (Joe's Plum, Dagestanskiy, Fidelio, Sister Miriam, Slankard's, Justine, Spadaro and one you suggested to me years ago, Spudatula!). My garden will always have those tomatoes well except Dagestanskiy which I couldn't find seeds for.

[o0sunsi0o]

I once stripped the tomato off a BK whopper hamburger and grew it.
Nothing to write home about even home grown picked when ripe.
Just a conversation piece.

What a great novelty, I would've never thought to do that. Stay curious, makes life more interesting!

They microwave the whopper,so the seeds actually survive that ordeal and still germinate.

Wow! Microwaving a burger is disgusting! I thought they flame broiled their burgers for those char marks.

[o0sunsi0o]

one of the tomatoes from a store during the winter.

One of the stores I go to sells heirloom tomatoes all winter, thankfully. But I know what aisle the cardboard-tasting ones are at it's hard to believe some people think that's a tomato, so sad.

Hollywood tomatoes.
All glitz and glamour but no real taste and totally fake.

I ate one the other day that had that salty taste like Black Krim which I like so much for that very reason. The last couple times I grew it was minus that lovely flavor profile so I didn't grow it last year.

Another tomato which I forgot to mention in Fusion's post was Black From Tula which I think I'll grow to replace Black Krim. It never disappoints, the flavor is outstanding!

[o0sunsi0o]

I once stripped the tomato off a BK whopper hamburger and grew it.
Nothing to write home about even home grown picked when ripe.
Just a conversation piece.

I grew one from some unknown store bought tomato and the fruit believe it or not never turned red they turned white and was the size and hardness of a golf ball no matter how long they stayed on the vines.

Ugh, what a disappointment that was! Super markets just don't do tomatoes right. I don't eat BLT's all year until I get fresh tomatoes from the garden.

[o0sunsi0o]

@o0sunsi0o
Lime green salad is a little different from others.
It's also very early and an almost can't possibly fail variety to grow.

I found a few sources for the Lime Green Salad tomato so I can grow it next year, very intriguing tomato from the descriptions at various sites. Thanks again for suggesting it, worth1.

[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!

My recommendation is Stump of the World for the top of your list, next year.

And, if you want an extra meaty, solid tomato, with firmer flesh, along with the old timey taste, Seek-No-Further Love Apple would be my other recommendation.

I've heard about that Stump of the World for years and still haven't tried it! It's going on the top of my list for next year, it's time.

"Seek-No-Further Love Apple", checks all the boxes, I love meaty, old timey taste, never heard of this one. Doing tomato research consumes me, never tire of it, spend hours!


Edit: Found it! Aww such a pretty tomato!

Translated from Russian: "Do not look for your favorite apples anymore ( Seek No Further Love Apple, USA) - 2 m, mid-season, flat-round raspberry fruits, fragrant, fleshy, very tasty!!! very pleasant, sweet and addictive aroma. Powerful bush, strong immunity."

Defiantly on my short list for next year, THANK YOU, so much!

[o0sunsi0o]

Aunt Gertie's gold is grow every 3 or 4 years for me. For a good yellow tomato, Yoder's German Yellow, Nebraska Wedding, and Manyel are my top flavors. Lillian's Yellow Heirloom is more of a creamy pale yellow and also superb flavor. I grow Yellow Brandywine Platfoot and Aunt Gertie's Gold for good tomatoes with the slight golden tint.

I'm writing these down except for Aunt Gerties Gold which I've already added to try next year. The other one, Yellow Brandywine Platfoot, if it tastes anything like regular Yellow Brandywine then it's superb! Always wanted to try the Platfoot strain and compare.

"Yoder's German Yellow, Nebraska Wedding, and Manyel are my top flavors", that's what I'm after, yes! Nebraska Wedding, I've seen mentioned since I first started growing tomatoes, it must be pretty good to stick around that long, can't wait to try it.

[o0sunsi0o]

Kind of off the subject - I've steeped a boiling cup of Stash chamomile tea , thrown the used tea bag contents out in the garden , and had a great crop of choice large headed chamomile grow. Two neighbors thought they were little daisies.

Seriously!?

[slugworth]

Wow! Microwaving a burger is disgusting! I thought they flame broiled their burgers for those char marks.

BK was the 1st fast food restaurant restaurant around here that started using a microwave on the pre-made burgers.
I can still remember the "microwave in use" signs for people with pacemakers to watch from a distance.

[slugworth]

I talked myself into buying a heinz 1350 plant today even tho determinate type.
Good enough for heinz,good enough for me?
We shall see.

[worth1]

I once stripped the tomato off a BK whopper hamburger and grew it.
Nothing to write home about even home grown picked when ripe.
Just a conversation piece.

What a great novelty, I would've never thought to do that. Stay curious, makes life more interesting!

They microwave the whopper,so the seeds actually survive that ordeal and still germinate.

Wow! Microwaving a burger is disgusting! I thought they flame broiled their burgers for those char marks.

The char marks are carbon powder sprinkled on through a template.
Or branded by a machine or maybe real.

To get a fresh hamburger ask for something that isn't on the normal burger and something removed that is.
Then they have to make the thing.
The idea of any restaurant cheap or fancy using a microwave really goes against my grain.

[worth1]

Here's a video of the whooper patties.
Sorry to get off topic.

[slugworth]

Tell them you want a burger with no salt
They have to cook it fresh.

[slugworth]

getting back to heinz,no heinz ketchup packets at McD anymore.
That is an interesting story.
https://www.mashed.com/756066/the-real- ... z-ketchup/

[Sue_CT]

That isn't a microwave, its a broiler. They might premake them in advance of busy times and reheat them when necessary, but they aren't originally cooked in a microve and there is no template for putting on grill marks, lol.

[worth1]

A really hot broiler in a restaurant is called a salamander.
Remember you heard it here first on Tomatojunction.
Your source for true and balanced worthless trivia brought to you by Worth.

[worth1]

The Heinz tomato isn't the same tomato they sell in the grocery stores from what I know.