- applestar
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Re: Making tomato sauce NOT so sweet
This Sarnowski Polish Plum is a new one for me. I will have to look that up and possibly add to my next year's wishlist.
- feldon30
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Yeah that could certainly be it. Also, darker colored tomatoes don't fully develop their pronounced flavor in more northern climates. I hope CP tastes as good here as it did in Houston.Rairdog wrote:Feldon, I have a friend that grows Cherokee Purple and everyone swears by them. Honestly, I think my beef/boy taste as good or better. Probably because she is growing in a GH in big containers and I have almost 2 feet of river-bottom topsoil.
It does seem like most people focus on sweet tomatoes cause they have sadly become accustomed to the tasteless pink bags of water at the store. I want a full flavor profile with sweet, zippy, and meaty.Rairdog wrote:I guess sweetness should be considered a good thing since sour tangy tomato's doesn't give you a good google search. It's probably because we are used to unripe store canned tomatoes. Just like celery and lettuce doesn't taste watered down when out of the garden.
There are so many plum/paste varieties. I think it's a matter of trialing a few and seeing which gives you the most pounds-per-plant and usable production.
Another one to consider is Wes. It is more of an oxheart with large to very large (1+ lb) heart-shaped tomatoes:
Click for Larger Size
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- Green Thumb
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- applestar
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Here's a taste review on Wes from last year: https://www.helpfulgardener.com/forum/vi ... 11#p310811
...and a photo of my biggest Wes: https://www.helpfulgardener.com/forum/vi ... 13#p309613
...and a photo of my biggest Wes: https://www.helpfulgardener.com/forum/vi ... 13#p309613
- feldon30
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Goodness that Wes looks amazing. Also I've never serious considered growing Soldacki but I have an extra plant (I started some seeds for a friend). Maybe I should squeeze one in.applestar wrote:Here's a taste review on Wes from last year: https://www.helpfulgardener.com/forum/vi ... 11#p310811
...and a photo of my biggest Wes: https://www.helpfulgardener.com/forum/vi ... 13#p309613
- applestar
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Do!
I hope people add to that tomato tasting thread this season. I realize soil and climate could significantly affect the flavors, and same variety may taste differently from year to year, but I enjoyed comparing and rating the relative flavor ratings. I'm definitely going to continue trying to compare different varieties.
I hope people add to that tomato tasting thread this season. I realize soil and climate could significantly affect the flavors, and same variety may taste differently from year to year, but I enjoyed comparing and rating the relative flavor ratings. I'm definitely going to continue trying to compare different varieties.
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- Green Thumb
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- Location: 25 miles west of CC Philadelphia
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- Green Thumb
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- Location: 25 miles west of CC Philadelphia
Felton,
I grew Cherokee Purple last year in Philly..... They were awesome. I ate them raw...... No big deal, you say? Well I don't like raw tomato. I can eat a slice on a hoagie or something like that, but I can't just eat raw tomatoes.... They need to be part of a bigger picture. But I was eating the CP last summer with just salt and pepper. And pretty good harvest, but I have had better. If they get even better in the south, WOW!
I grew Cherokee Purple last year in Philly..... They were awesome. I ate them raw...... No big deal, you say? Well I don't like raw tomato. I can eat a slice on a hoagie or something like that, but I can't just eat raw tomatoes.... They need to be part of a bigger picture. But I was eating the CP last summer with just salt and pepper. And pretty good harvest, but I have had better. If they get even better in the south, WOW!
- gixxerific
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- Lindsaylew82
- Super Green Thumb
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I never tried it in Huston, but an hour down the road from you, it's a keeper! We have more CP growing than anything else! Yummeh to muh tummeh!Yeah that could certainly be it. Also, darker colored tomatoes don't fully develop their pronounced flavor in more northern climates. I hope CP tastes as good here as it did in Houston
- Gary350
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I grow beefsteak and all the beefsteak varieties, big beef, beef master, Super star, etc. we love them for everything, salads, soups, stews, chili, juice, sauce, puree, sauce, catsup, etc. I plant 5 different beefsteak varieties then mix them all together when cooking them for canning in mason jars. Only the low acid tomatoes need acid added for canning. I have tried mixing other tomatoes with beefsteak with very disappointing results it changes the whole flavor if the beefsteak tomato. Celebrity tomatoes have about as much flavor as cardboard you can add them to beefsteak like filler. Roma tomatoes make beefsteak taste like spaghetti sauce without the herbs. Tiny 1" salad tomatoes do good with beefsteak but it is a lot of work to pick 1000s of tiny tomatoes to add to a 10 gallon pot of beefsteak tomatoes. The best choice for use is 5 different varieties of beefsteak some are less sweet but you still get that good beefsteak flavor. I bring whole sliced tomatoes to a boil then let them cool 30 minute then puree, tomatoes, skins, and seeds in the kitchen blender. Then boil again and hot pack in 100 pint mason jars. No salt, no herbs, no acid added. Then I boil the hot pack tomatoes 15 minutes then let them cool naturally for about 6 hours. Mark them with dates and put them in the pantry. I try not to let them get more than 3 years old in the pantry. I have been hot water bath canning tomatoes 55 years, if jars and seals are good none will go bad.
Sauce tomatoes should be meaty and not juicy for the best sauce and they usually are not sweet. It looks like the tomatoes you are using are sweet to start with and that may be why your sauce is sweeter than you like. Vinegar and lemon have distinct flavors. Try citric acid instead. It is mostly just plain tart and often used to raise the acidity of low acid fruits for safe canning.
https://www.healthycanning.com/citric-ac ... e-canning/
https://www.healthycanning.com/citric-ac ... e-canning/