I have been harvesting and putting up tomatoes for about 2 weeks. I had a few stragglers roll in before that, but the bulk of my tomatoes have ripened together. This is because I always plant some determinate tomatoes to facilitate preservation. The determinate tomatoes are a flash in the pan, setting all of their fruit over a short period. I grow paste varieties that are determinate because these are the best for thick delicious sauces and drying. The indeterminate tomatoes go slow and steady all summer long (if you can keep them alive through the bugs, fungus, and heat).
The determinate varieties I planted this year were the classic Roma VFN and White Paste. I called the Roma 'classic' because I always have it in my summer garden. It's yields are predictably high and it's fairly disease resistant. White Paste is a variety I have never tried before. While it produces very unique white oma shaped tomatoes, it gave me only about 2-3 lbs per plant. The stack of tomatoes in the picture is my White Paste harvest with a Roma tomato stacked atop for contrast. I have made spaghetti sauce, white pizza sauce, and salsa with all of my paste tomatoes. The second photo is my white pizza sauce in action.
0 comments:
Post a Comment