thepassionatecook wrote:
petalfuzz: Thank you for your recommendations and explanations. I will keep Pruden’s Purple in mind. Which do you prefer, regular-leaved or potato-leaved, and why? I know the potato-leaved varieties are more protected against disease. What are some other advantages/disadvantages?
I want a sweeter variety with some meatiness to it that can be enjoyed fresh; I heard that yellows are best for this but I don't think color is a definitive indicator.
I found the potato leaved plants to be more affected by early blight and sunscald than regular leafed plants. But it didn't deter me enough to avoid growing them. Just check often for affected leaves and remove. Spray with anti-fungicide as a preventative.
As for sweet and meaty: we talked about the orange strawberry tomato [url=https://www.helpfulgardener.com/forum/viewtopic.php?t=7345&postdays=0&postorder=asc&start=15]here[/url] before. It is an oxheart and had excellent reviews. Don't mind the conversation about baking, the thread gets back on track at the bottom of page 2. Here's a quote:
Trentt wrote:I've got two favorites for taste, both heirloom tomatoes: cuore de toro (bull's heart) and orange strawberry.
Cuore de toro has what (to me) is the quintessential tomato flavor, robust, deep, sweet, and tangy. Problem is, it's not a very good keeper at all and the plants I've grown are prolific producers of very large fruits so when they start coming I go on a tomato diet. I grew orange strawberry tomatoes for the first time last year and my family and I were surprised at the meaty texture and sweet taste of the fruit - very fruity, not a typical tomato taste at all, mild and sweet, almost like a melon. You could have it for dessert.