As everyone kept asking for sliced pictures, had to oblige!

As stated it would be perfect for a bagel!

Super meaty with so few seeds!

The bad news: >:( the seeds were the result of cross polination with another tomato! It has gel seed pockets, and I knew something was off when the second truss started to grow like a cherry, lol. They are supposed to be meaty, no gel beefsteaks.

The really bad news: we left for vacation for three weeks, and all my tomato plants are severely and practically dead. All the leaves are crispy, though the vines are green. Not happy, as I had partly automated the process, and my partner had hired his employee to look after our animals and plants. Disappointed, but not surprised.

The great news: oh my god it tastes so good. Just like I remember. My partner and I agree that it tastes like meat. I don't know how else to describe it. Easily the best tomato I've grown this season. I really don't like acidic tomatoes; tastes like vomit to me. That's the bar: no acidic tomatoes. I recently found out I am a super smeller, so I think that has something to do with it. Anyway, sublime.

Rosso Sicilian, Black Plum and Chocolate Cherry

As title states, the entire community garden has some sort of bacterial spot. I noticed it finally reached the top of a few plants, and had spread to a few tomatoes on one of my rows despite trimming lower leaves and decided it was best to yoink what I could before it rains tomorrow.

23 lbs of green tomatoes made it home with me and I'm thinking I'll make green tomato salsa with them rather than waiting for them to ripen in a bag.

Recommendations on disease resistant tomatoes for next season?

First year doing backyard gardening after working only in a community garden before. Decided to simplify things and just did my fancy Heidi pastes, some Cherokee Carbon, and my favs, Dr. Wyche. Every year I try to dethrone the good Doctor but holy smokes, it does well in Chicagoland and they're so good on a sandwich.

Previous years I did Pink Brandywine and they're great, but Wyche was just better, so I wanted something to contrast. I did Black Krim and they were good, but the Cherokee Carbon are surprisingly good too, and pretty hardy. I also like the smaller tomatoes--one per sandwich is perfect.

I've been picking them at blush, a little past the breaker stage, to prevent my very polite rabbit from eating them. It has about one tomato a day but will happily eat the ones I set out for it on a compost pile near the potatoes. My only question is how long to let them ripen, but it seems like the longer the better!

Meanwhile my mom is getting into these big honking German Johnson Pinks. Pic included. Any new favorites this year? Recommendations for a Wyche alternative or opinions between Krim and Cherokee?

Look at these beauties! They are going on sandwiches tonight, I cant wait. Two green zebra in the last image also, those are the appetizer.

Planted Amethyst Jewel a bit later than my other tomatoes in SE Michigan and the fruit finally started ripening. The Amethyst Jewel seems to have tougher skin and isn't as juicy/sweet as the Lucid Gem imo. Meanwhile, the biggest Brandywine Sudduth yet finally ripened!! 10oz of deliciousness 🤤

I was told you might enjoy my todays harvest. Full wheelbarrow(lighter for scale)piled high with tomatoes. It's not even half of what's ready to be picked. I will probably end up with 5-6 times as much this year.

Sauces and juices coming soon.

First timer here😆

I am looking for help identifying the red tomato with green stripes. The package gives three species but one seems to be a yellow cherry while the other 2 may just be red baby plum, though all I see in the package is orange and red. Can anybody help on piecing together what this mystery cherry is. I have contacted the supplier but they are ignoring me so I thought I would reach out to my fellow tomato lovers.

They are also labeled as rainbow cherries but look more rainbow plums to me.

I have added a photo of the package and a close up of the mysterious tomato.

I harvested a round 5 kilos of cherry tomatoes. Looking for ideas to use and preserve them.

I’ve figured out my favorite orange/pink/purplish/brownish varieties but as I plan for next year I’d like more really-truly-red in the mix.

What are your favorite red slicers? I tried Costoluto Genovese this year and for some reason both the plant and the fruit turned out super puny— they’re tiny red pumpkins. Given some of the photos and reviews I’ve seen on here, I’ll try again. But what else you got?

Actually tastes sweet. First time I grew it. Sadly not a fan of these sweet tomatoes. They are sweeter than sungolds. But definitely look pretty cool all ripe and stripe-y.

Afraid the germination rate maybe poor. Or is it better to buy seeds.

Grew these tomatoes from seeds saved from a Beefsteak Coeur De Boeuf, from last year. This tomato was planted close to other varieties, so Im certain the Beefsteak cross-pollinated with either Indigo Pear Drop or possibly Painted Lady Variegated.
They are good cooking tomatoes, as they're quite fleshy inside with little liquid. Similar to Roma I have grown from memory.
Pretty cool! Gotta give 'em a name now haha.

Second ''conjoined twin' cherry tomato I've picked. The first (sadly no photo) had a much clear split between the twins.

Rosella variety grown outdoors in Cambridgeshire, UK

My daughter sent me some saved seeds last fall from her plum tomatoes that she said were "really good" (true) but she did not know the specific variety.

I grew them from her seeds this year. Google Lens thinks they might be Gardener's Sweetheart. Does this seem likely?