HUGE Tomato Heirloom Tomato Tasting - 20+ Varieties just in One Sitting
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- Опубліковано 15 лип 2024
- Zone 7A - Greater Philadelphia
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After watching this videos I can say it is probably one of the most in-depth and useful videos on tomatoes on the internet quite interesting I might try growing my own one day
Thank you, James
White Tomesol remains the best tomato I've ever had. Didn't live up to that last year but I'll forever grow it for that one shot again. VERY rich strong flavor and beyond mega balanced. Amazing.
I truly appreciate your tomato videos. I find them very well thought out and in depth-informationally. I like stronger flavor and thinner skinned tomatoes. So, I am ordering multiple of the tomatoes that are in your various videos. Thanks again!
If I could only grow one tomato, it would be Mochi. I'm only growing two varieties in 2024.
I grow Cherokee Purple every year even though they are not the best for my area. They just taste too good. They are my favorite purple tomato. As for yellow, I like Lemon Boy the best. Brad's Atomic Grape is another winner. They are great cooked or in a salad.
When I had my bumper drop of tomatoes, I’d wash them and freeze them in a freezer ziplock bag. The cherries would go in whole. The beefsteak I cup up. I dump it all in my vegetable soup frozen. It adds such a fabulous taste of freshness
White tomesol came out well for me. Ukrainian ( Russian ) purple all ways a winner here. Paul Robeson big winner, brick color. Good light exposure will give you color and chemistry. I remove two thirds of the leaves, only a small canopy on top. Black Krim big winner.
All my faves too
Russian Purple the plum tomato?
Meeee tooooo taste is key.
Impressive haul and varieties!
OMG all those tomatoes, heirlooms...I am drooling 😍
This was helpful! I'll be growing my first garden this spring and was interested in what people thought of different varieties. It's so funny, another youtuber said the white tomasol was bland, and loved the lucky tiger -- but for you it was the opposite. I might just have to try to grow everything lol
Fratello, I'm most impressed by how many pomodori you can eat in one sitting... Bravo!
I am so tickled when you tasted the Brandywine and White Tomesol side by side. I had bought the seeds for those based on someone else’s raving comment and was so happy you gave it a 2. And I can’t wait try Goose Creek now that you ranked it third.
Ross, if your going to make all those different sauces, please give the recipe for each that you make? Thanks
50 tomato varieties! WoW! I stopped at five. Early Girl was my best, along with Cherokee Purple. The Cherokee needs a lot of calcium in the soil to keep from get end rot (which isn't really a rot). But the very very best was Dave's Sweet 100's cherry tomatoes. They are still in production. The absolutely most terrible variety I planted was called "Candy Land" from Burpee and it was a "Lowe's" SPECIAL that turned out hundreds of tiny tomatoes the size of your little finger NAIL, and they tasted very good, but you had to eat a thousand to get any flavor from them. A real waste of garden space! I will never grow this type again,! Thanks for the videos Ross!
That's a currant tomato! And the name online is Candyland Red. I remember it as the only currant that was a AAS winner.
Reinhard’s Purple Sugar.. I was hoping to try it myself this year but it was one that got affected with blight early on here in the uk 😩 hopefully we will have better weather here next year as this has so far been my worst year for tomatoes - greenhouse is holding out just about for now though 🤞🏼🍅
I think you may have an issue with your tasting because you go from tomato to tomato. You need to have something in between like water and a cracker. You have to cleanse your palate to get the differences between them.
I appreciate your journey to find the best tasting tomatoes to grow. I've done the same thing but also eliminating the ones that taste great but are poor producers. That being said, here are my tops for beefsteaks.
Large Barred Boar
Anannas Noir
Pink Jazz (very thick skin though)
Aunt Ruby's German Green
These are all fantastic producers and the only four verities that I will be growing this year. No reds and no pinks although I love the taste of a few you mentioned.
Dude is tasting 50 tomatoes and is taking massive and multiple bites of each. Respect.
Ross... only you... I have watched a ton of tomato reviews and they are all so dainty and take tiny little bites of each tomato and I'm wondering how can they even taste that tiny little bite... Then here you come slurping up huge slices of big tomatoes like you're starving... Hilarious... and informative... There is another tomato that looks like the Michael Pollan but is one of the very best tomatoes and it's called Queen Aliquippa ... you should try that one .
Nice video Ross , try marmande its the best I get my seed from Johnny's in maine expensive but you won't regret it.
It's actually on my list, Rocco!
The 2 unlabeled big pink tomatoes look like Giant Belgium Pink tomatoes I grew
Interesting I never learned to like tomatoes but still interesting but all I’ve ever had were those grainy store bought tomatoes as you sed
Hi Sir, I just wanted to point out that you literally spent the first 9:14 minutes defining "tasting". Dude!! We know what a tasting is---get tasting. At 9:40 still talking about what a tasting is... 10:02 "this tomato is very fruity......." Yes, now please tell us what tomato it is???? Great it's fruity and chalking and reminds you of Pink Brandywine---It has a really interesting flavor---(Still have not told us what type of tomato. What variety is it??? )
Did you forget the black cherry tomatoes in the green basket? Or did I just phase out? Thanks for doing these taste tests. It saves me years of trials to get to the good ones. I enjoy doing my own taste testing too. As for paste I've tried Amish Paste and Purple Russian in 2020 and they weren't what I was hoping for so this year I trialed San Marzano, Japanese Trifele Black, Jersey Devil, Piennolo Del Vesuvio , La Roma and I'm assuming some Roman Striped came in the Jersey Devil pkt because some how ended up with a couple of those planted amongst my Jersey Devil. Piennolo cropped hard and fast so it was the first sauce of the year. It had good flavor but way too many seeds to have to deal with. Japanese Trifele was a beautiful pear shaped large fruit and created a hardship due to sheer weight of the fruit. The flavor was just ok and the fruit had a lot of large seeds so it was a no. The San Marzano really doddles to ripen so I had to freeze the harvest until I could get enough for a sauce. small and few seeds the taste is fantastic. Jersey Devil is a massive fruit weighing more than any of the others and had almost no seed in a rather dry center. The taste of Jersey Devil was also fantastic. It also needs heavy duty supports and I also had to freeze the fruit until I had enough to make sauce. I haven't been able to test the La Roma yet because it was an after thought and I threw them in the garden late so they are almost ripe now. As I trial the sauce tomatoes I taste fresh, check the seed cavity for quantity and size of seed, Cook it down to a sauce for a taste and then add all the other spices and veg to make a hearty speghetti sauce for the taste test. The last test is how it tastes after being canned verses frozen. I tried many other types of fun tomatoes and started this year with 75 plants. I pull them when I know they didn't work out to make way for other plants in an intensive garden. I currently have 21 plants left. I have another trial trying to answer the question of what tomato taste best from this batch (Black Brandywine, Black Krim, Cherokee Purple and Carbon). I don't really care for the Bumble Bee Cherry tomatoes because they are so very firm and the skin is chewy.
Heh, I did. Black Cherry is still king of the cherries.
Curious how your trial came out, which is best black?
I think you should stop looking for a tomato that beats the Sudduth's Brandywine... I don't think it can exist. Sudduth's Brandywine is perfect, 10/10, how do you beat that? It's the king of tomatoes for me. You can't find a more tomato-y tomato than it. It's everything a tomato should be. Its look, aroma, texture, flavour, everything... just pure, powerful, perfect tomato. I can eat it every day and never get tired of it!
And I totally agree with you about Green Zebra! The most underrated tomato in my opinion. And one of the few that has a unique flavour. I pick them before they're fully ripe to get even more of that tangy hit.
If you haven't tried Aunt Ruby's German Green Giant, try it. It's in my top 3 (along with Brandywine and Black Krim). Golden Jubilee is also a winner, if you let it ripen fully on the vine in the sun.
Btw - my Paul Robesons were also more of a dark orange, copper colour than a purple tomato colour (i.e. same as yours). But they're not supposed to be that small, so maybe your plant health was to blame (my PR plants were very healthy and most of their tomatoes were big).
Can you list your favorite top 10 tomato, or top two or three from every category?
@@Milos-Stankovic I don't want to list a top 10, because there are a number of classic tomato varieties that I have tried that haven't worked for me (for various reasons - but mostly pests). So I cannot do a fair comparison for a top 10. But the best tomatoes that I have tasted thus far, out of the ones that worked for me, was:
1) Black Krim (I had to sit down and take time to believe what I was tasting... but that was only one year, I struggled with them since then, partly because I could not get the right seed);
2). Brandywine Sudduth's (if you get this one right, it is the most perfect tomato out there - colour, flavour, texture, smell, everything about it is just perfect, old-fashioned TOMATO... I've had one that was bigger than my hand and it looked like Michelangelo carved it out of red marble);
3). Aunt Ruby's German Green Giant (it has the depth and complexity of a dark tomato but it's main notes are tropical... truly unique and wonderfully delicious, and a REALLY good producer of many large fruits - if it's happy);
4) Green Zebra (this is my go-to tomato when I'm working in the garden... it always has tomatoes on it and I LOVE their tangy taste... I actually pick them before they're perfectly ripe so that they're more tangy... when you leave them on longer they get more tropical... definitely has the "wow" factor when you taste it);
5). Golden Jubilee (a sun-ripened Golden Jubilee picked in the late afternoon tastes like liquid sunshine).
@@Milos-Stankovic Oh, and I left out Black Cherry - my favourite cherry tomato.
@@jayduplessis7698
I am so thankful for your quick response.
If you can add some others that you like, and all that you DON'T LIKE (what to avoid for whatever reason).
@@Milos-Stankovic You have to keep in mind though (even though very few people on UA-cam mention this) that watering and temperature plays a massive role in tomato flavour. I've had to find this out the hard way. Don't listen to anybody's advice about set watering schedules or amounts - just stick your whole finger into the soil, if the tip of your finger is moist, you don't need to water, but if it feels dry, water slowly and deeply. The frequency will change depending on the weather. If you water often you can get very large and beautiful tomatoes, but they will be bland, or even completely tasteless. And if the weather gets too hot (85 F / 30 C and up) this will also start negatively affecting your tomato flavour (and the colouring of red tomatoes) - so use shade cloth to bring down the temperature on your crop.
Hi Ross, I really appreciate your videos and I need to ask you something please. How can I contact you?
I would sooner give them the space and sun they need for taste.
I grow Rose every year and never at any point do they turn orange must be a mislabeled seed or got mix up with something else.
Title of video is wrong, many look small size not "HUGE"
Wow really liked the video, but only made it half way through. Couldn’t listen to your slurping snd chewing up close. Maybe next time there is something you could do with the microphone. 🙏
Ummm... Chalky is a poor descriptor for any tomato that I have ever eaten... In my mind, chalky would mean dry and powdery... what is your idea of chalkiness??
Earthy. Chalky is like I'm eating minerals from the soil.
If you and therefore your listeners don’t know what you are tasting, kinda defeats the purpose.