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<blockquote data-quote="BDub" data-source="post: 157781" data-attributes="member: 448">Since there isn't much else to do, list the tomatoes you will be growing this year.I always plant some heirlooms for eating.&nbsp;Mariannas Peace.&nbsp; A pink beefsteak heirloom.&nbsp; I have been raising these for several years.&nbsp; They can get up to a pound,&nbsp; for taste they blow hybrids out of the water.I'm going to try Berkley Pink Tie Dye tomatoes this year.&nbsp; Supposedly they rival heirlooms in flavor.&nbsp;&nbsp; I always try different varieties, just for the hell of it.For salsa and sauce I'm trying Hungarian Heart tomatoes.&nbsp; They are large and meaty. A friend had good luck with them last year.&nbsp; Another heirloom.Last year I raised San Marzano romas.&nbsp; Meaty and thin skinned they produced quite well. Not much problem with blight.&nbsp; When it comes to making sauce I've found they heirlooms cook down quicker than hybrids with better flavor.</blockquote>

[QUOTE="BDub, post: 157781, member: 448"] Since there isn't much else to do, list the tomatoes you will be growing this year. I always plant some heirlooms for eating. Mariannas Peace. A pink beefsteak heirloom. I have been raising these for several years. They can get up to a pound, for taste they blow hybrids out of the water. I'm going to try Berkley Pink Tie Dye tomatoes this year. Supposedly they rival heirlooms in flavor. I always try different varieties, just for the hell of it. For salsa and sauce I'm trying Hungarian Heart tomatoes. They are large and meaty. A friend had good luck with them last year. Another heirloom. Last year I raised San Marzano romas. Meaty and thin skinned they produced quite well. Not much problem with blight. When it comes to making sauce I've found they heirlooms cook down quicker than hybrids with better flavor. [/QUOTE]

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