A Crash Course on Tomatoes
I really enjoy just about every vegetable, but if I do play favorites, it's with tomatoes. The tomato crop is just beginning to ripen and I would like to go over some info that will make your tomato eating experience even more pleasurable.
When you get your tomatoes, do not under any circumstances, put them in the refrigerator. If you've always stored them in the fridge and never noticed a problem, it's probably because if they came from a store and they tasted like cardboard, so it didn't matter what you do with them, for the taste didn't change. The taste from fresh tomatoes from the field suffers greatly under refrigeration. You may find their texture gets a little mealy as well.
The best course of action is to let them sit at room temperature, bottom side up, until you're ready to eat them. There is science for this reasoning, but that's not the purpose for the blogpost.
If I give you tomatoes that you need to ripen quickly, store them at room temperature in a paper, not plastic, bag.
As the season progresses, you will be tasting a number of different tomato varieties. They all have their strengths and weaknesses, but I painstakingly chose these varieties for specific reasons.
Here is a list of this year's tomatoes along with a couple of notes:
New Girl: Hybrid, smaller tomatoes, earliest variety. Good taste, but not the best, but better than a store bought tomato
Defiant: Hybrid, disease resistant, earlier hybrid. Overall solid tomato
Brandywine: (Quisenberry strain): - Heirloom, and my personal favorite
Marianna's Peace: Heirloom similar to Brandywine, winner of last year's SRF Tomato Eating Contest