|Yellow Plum tomatoes plus ...|
For a generation I’ve been growing small yellow tomatoes—usually Yellow Pear or Yellow Plum—for the primary purpose of making a family heirloom recipe, Yellow Tomato Preserves. I’ve learned over the years to choose Yellow Plum if I have a choice, because the Yellow Plums a slightly larger and meatier than the Yellow Pears, which means less preparation and cooking time.
This year I spotted Yellow Plum seeds in the Tomato Growers Supply catalog, and I have been delighted with the fruit. They are, on average, an inch and a quarter in diameter, meaty, about one ounce each, with little green in their cores (which tends to discolor the preserves over time), and somewhat more resistant to splitting after rain than the Yellow Pears I’ve grown in recent years.
|8 ounces of heirloom gold|
The Yellow Plum tomatoes I prepared and cooked this week were the best batch that I can remember processing. For that, Yellow Plum tomato seeds from Tomato Growers Supply Co. get my “Thumbs Up.”
I intended to order San Marzano paste-tomato seeds but spotted Super Marzano VFNT hybrid seeds in the Tomato Growers catalog. Hey, why not? They have good resistance (VFNT) and the description sounded great: “average 5-inch long fruit … high in pectin, giving sauce and paste natural thickness.”
|Half bucket of stunted Super Marzano tomatoes|
I will try to salvage some of the fruit that seems least affected, but Super Marzano has been a super disappointment. I think it’s prone to blossom-end rot. For that, Super Marzano seeds from Tomato Growers Supply Co. get my “Thumbs Down.”
Comments posted earlier this growing season indicate that many tomato-growers are having major blossom-end rot problems with their paste-type tomatoes. If you’re growing a variety that has been relatively rot free, please post a Comment and tell us what it is—and add any special tip you have to prevent the problem.
To read my posting of August 2010 about why and how I make Yellow Tomato Preserves, CLICK HERE.