MissS wrote: ↑Wed Jan 15, 2025 9:42 am I find the description of saltiness is usually but not always described with some of the darker tomatoes and most often with those that I describe as purple not black. I have tasted saltiness in Daniel Burson, Cherokee Purple, Rosedale, Black Krim and Marizol Bratka which is not a dark tomato. I will say that I have not experienced the saltiness from them every season that I have grown them. Unfortunately I have not paid much attention to what the variables are that may help to produce the salty flavor to them.

Paulf wrote: ↑Sun Jan 26, 2025 9:27 am My taster must not be in proper working order...I have never had a salty taste on any of the named varieties or any variety for that matter unless I sprinkled salt on them myself. I think I read this sort of thread some time in the past somewhere so I tried to discover what may be a salty flavor in a tomato. Would there be some other description of a taste that may translate to "salty"? Your word salty may be my word _____.

Homegrwoninillinois wrote: ↑Wed Jan 15, 2025 8:24 am I have been on a quest for a few months to find nice strong flavored tomatoes, but ones that have a quality of saltiness all on their own, no shaker needed.

Finding this in online searches usually provides little useable results. Given the community here with a more advanced flavor pallet for tomatoes. Do you have a tomato that comes to mind, if so I would love to know of it.

I don't love tomatoes with an overly squishy or mealy texture, so I would love to avoid those if possible.

Thank you!

PlainJane wrote: ↑Fri Feb 28, 2025 5:18 am Daniel Burson and Vorlon do that for me, especially when completely on their own with a clean palette.