August 20th, 2012

Nan’s Tomato Tasting

nanstermanAfter dinner this evening, we did a tomato taste test. I can’t tell you how full I feel! Our faves so far this year are ‘Indigo Rose’, ‘Black Cherry’, and ‘Tang’.

• ‘Indigo Rose’ has sweet flesh with acid seeds and a bit of an earthy musk essence. Earlier in the season its flavor was boring, but now it’s very good. Black shoulders on orangey/red fruits.

tomato2• ‘Black Cherry’ has a complex flavor; sweet without being too sweet, and tangy. The fruits are olive-blushed red and the plants are quite productive.

• ‘Tang’ is a medium-sized bright orange/red tomato with a very good balance of sweet and acid. It’s moderately productive.

People rave about ‘Green Zebra’ but I’ve never been that impressed by it. This is the first year I’ve gotten a reasonable-sized crop from it, but fruits are mushy. It’s sweet and tart but not exciting.  —Nan Sterman, Encinitas, California

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Comments

    I too am trialing Indigo Rose and find it very slow to ripen and the dark shoulders taste bitter compared to the sweeter red flesh of the bottom of the fruit. An oddity. The University of Oregon claims it is loaded with antioxidants. See their PR piece at http://extension.oregonstate.edu/gardening/purple-tomato-debuts-%E2%80%98indigo-rose%E2%80%99.

    My personal favorite this year is Cherokee Purple. Complex flavor on beautiful fruit. Just wait for it to soften a bit before picking for good flavor. The color makes it harder to pick properly. I’ve done Paul Robeson in the past but it produces so few on such a big plant, I don’t grow it anymore. Kellogg’s Breakfast is wonderful as is Black Cherry.

    You made my mouth water reading this article and looking at the photos.

    What is missing here for me… is the Brandywine tomato.

    The best I’ve ever had… Doesn’t ship well – but is luscious.

    Mr.Stripey is my favorite.

    I am also growing & now enjoying Indigo Rose, nice description. I like to mix in with Sun Gold – I usually chop basil, & lightly salt the chopped tomatoes to bring out the juices, sprinkle with the basil & maybe a splash of vinaigrette, & let them sit a bit at room temperature to bring out the flavor.
    Like Bracey, I do like Cherokee Purple, & I’ve grown & enjoyed the chocolate cherry, which reminds me of C purple!

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