tony's italian and sarnowski's polish plum info wanted

[tjg911]

i have seeds for each and will be growing this summer. for each variety i'd like to know -

what is the dtm? (i know this is not cast in stone but 70 vs 85 helps vs completely unknown.)

regular leaf?

color is red?

indeterminant?


thanks!

[freelancer79d]

http://tatianastomatobase.com/wiki/Tony%27s_Italian

http://tatianastomatobase.com/wiki/S...ki_Polish_Plum

[carolyn137]

You can see from the links that I had some connection to both varieties.

I offered Tony's Italian here in one of my past seed offers and also sent seeds to Suze, who liked it and also spread the seeds around and you see her report at Tania's link. RL, red. indet and late mid season to early late season.

DTM's are sheer guesstimates so I always just give a range or ripening times since there are so many variables involved. For me early season is less than about 65 to 70 days, mid-season is about 70-80 days and over 80 days is late season, for me.

I did introduce Sarnowski Polish Plum and most of the info you need is at Tania's website. RL, fat elonged red paste, indet, and many doubles and some triples along with the singles.

Both have excellent taste.

If you have other questions please just post them here in your thread.

[Mark0820]

Is Tony's Italian considered a paste/sauce tomato or is it more for fresh eating? Looking at the picture on Tania's link, the two small pieces look kind of juicy (with quite a bit of gel in the seed cavity). Either way, it looks really good.

[carolyn137]

Originally Posted by Mark0820

Is Tony's Italian considered a paste/sauce tomato or is it more for fresh eating? Looking at the picture on Tania's link, the two small pieces look kind of juicy (with quite a bit of gel in the seed cavity). Either way, it looks really good.

It has more seeds than the typical dry fleshed paste varieties do, but that's offset off by the outstanding taste.

I'd use it for either fresh eating or for sauce. Most of my friends no longer use paste types for sauce b/c in general the non-pastes are far more tasty, in general, so they use the best tasting non-pastes they have at hand and just cook down the sauce a bit more.

[carolyn137]

Originally Posted by tjg911

i have seeds for each and will be growing this summer. for each variety i'd like to know -

what is the dtm? (i know this is not cast in stone but 70 vs 85 helps vs completely unknown.)

regular leaf?

color is red?

indeterminant?


thanks!

Tom, when I first answered your questions I didn't see that it was you who posted.

So my question is, how come a thread about tomatoes in the off topic forum?

And I'm too darn lazy to move it into the General discussion Forum tonight . So let's let it stand for now.

[tjg911]

Originally Posted by carolyn137

Tom, when I first answered your questions I didn't see that it was you who posted.

So my question is, how come a thread about tomatoes in the off topic forum?

And I'm too darn lazy to move it into the General discussion Forum tonight . So let's let it stand for now.

i scanned the forums and i missed the gen diss forum. also i was trying to get info at tania's but the server was so slow i just couldn't get in so i posted here in a rush. thanks for the info, i look forwards to both of these and wonder how much of a run for it's money they'll give prue?

tom

[feldon30]

Tony's Italian is amazing and I do think it beats Prue, which is not an easy job.

[Mark0820]

Is mariseeds.com the only seed source for Tony's Italian?

[piegirl]

ditto on Tony's Italian - outstanding taste here. A little bit late setting for my area but well worth it. He was a somewhat spindly looking but sturdy plant, not heavy foliage, vined like crazy. My seeds were from Carolyn's trade two year ago. piegirl

[tjg911]

boy tony's italian sure sounds good, i remember carolyn saying how it was similar to prue in appearance and excellent taste but they were definitely not the same tomato. i asked because the origin of prue is basically unknown and i wondered if prue may have been tony's italian. i know more about prue's history than anyone and i know very little! sounds like a great taste comparison this summer.

[carolyn137]

Originally Posted by tjg911

boy tony's italian sure sounds good, i remember carolyn saying how it was similar to prue in appearance and excellent taste but they were definitely not the same tomato. i asked because the origin of prue is basically unknown and i wondered if prue may have been tony's italian. i know more about prue's history than anyone and i know very little! sounds like a great taste comparison this summer.

Tom, I don't remember telling you that the appearance of Prue and Tony's Italian look the same, b'c they aren't.

Prue has variable shapes and has MUCH larger fruits.

I just scooped the 1995 SSE YEarbook off the floor and will just note the shape and size for each person who listed it back then;

plum shaped, no size given, outstanding flavor

plum shaped, exc taste, some over one pound ( only time I've seen that)

bight red oval with pointed tip, best flavor in 20 years of gardening

teardrop 4-6 oz fruit, delicious flavor

oval shape, hearty flavor

6-8 oz plum shaped fruits, exc taste ( my listing)

plum shape, good flavor

This variety is listed in the red tomato section of the YEarbook. Seeds were brought from Sicily to NJ in the 1920's and seeds for it were first listed in the SSE YEarbook back in about 1988.

Tom, I don't think Tony's Italian and Prue are the same. actually far from it based on the listings of many SSE members over the years and having grown both I know they aren't the same. There are many many large plums/pears sourced from Italy listed in the YEarbook b'c the Italians more than perhaps any other group brought seeds with them when they immigrated to the US. And those major immigrations occurred roughly between the late 1800's to the early 1920's.

There's another excellent one probably sourced to Italy, I call it torpedo shaped, that I've been listing in my seed offer here as well as SSE listing it and that one is called Gianinni. Interesting history and super taste IMO.

http://tatianastomatobase.com/wiki/Giannini

Tania repeats the history I gave in my initial listing for it in the YEarbook and Tom, she compares it favorably with Prue as you can see from the above link.

I noted above that until I think until two years ago I was listing Tony's Italian in my annual seed offer here at Tville, but while I still think I have some seeds out back in my tomato room I think they'd be much too old now for most folks to want to fool around with germination, especially if those persons haven't had the chance to work with older seeds before.

[tjg911]

Originally Posted by carolyn137

Tom, I don't remember telling you that the appearance of Prue and Tony's Italian look the same, b'c they aren't.

Prue has variable shapes and has MUCH larger fruits.

I just scooped the 1995 SSE YEarbook off the floor and will just note the shape and size for each person who listed it back then;

plum shaped, no size given, outstanding flavor

plum shaped, exc taste, some over one pound ( only time I've seen that)

bight red oval with pointed tip, best flavor in 20 years of gardening

teardrop 4-6 oz fruit, delicious flavor

oval shape, hearty flavor

6-8 oz plum shaped fruits, exc taste ( my listing)

plum shape, good flavor

This variety is listed in the red tomato section of the YEarbook. Seeds were brought from Sicily to NJ in the 1920's and seeds for it were first listed in the SSE YEarbook back in about 1988.

Tom, I don't think Tony's Italian and Prue are the same. actually far from it based on the listings of many SSE members over the years and having grown both I know they aren't the same. There are many many large plums/pears sourced from Italy listed in the YEarbook b'c the Italians more than perhaps any other group brought seeds with them when they immigrated to the US. And those major immigrations occurred roughly between the late 1800's to the early 1920's.

There's another excellent one probably sourced to Italy, I call it torpedo shaped, that I've been listing in my seed offer here as well as SSE listing it and that one is called Gianinni. Interesting history and super taste IMO.

http://tatianastomatobase.com/wiki/Giannini

Tania repeats the history I gave in my initial listing for it in the YEarbook and Tom, she compares it favorably with Prue as you can see from the above link.

I noted above that until I think until two years ago I was listing Tony's Italian in my annual seed offer here at Tville, but while I still think I have some seeds out back in my tomato room I think they'd be much too old now for most folks to want to fool around with germination, especially if those persons haven't had the chance to work with older seeds before.

thank you for the info carolyn.

there was a thread about ti a couple of years ago. ti sounded similar to prue and since we really don't know what prue really is it was then in that thread that i asked about the possibility of prue being ti. i always wondered about prue's origin and possible cultivation here in the usa. the seeds were obtained probably in canada or fitchburg mass or fairfield ct back in the teens or 20's by henry prue but the history is long lost.

so in that thread i thought ti was described as similar shaped as prue, most prue fruits for me anyway are plum that are tapered to a point. also i thought that thread said ti was wispy. you replied that ti was not prue so this is why i said that you had told me there were similarities but that they were definitely not the same. prue sizes vary from year to year even during the year, lately mine are in the 4-9 oz size but i remember back in the 90's having large tomatoes usually 14-18 oz and often 20+ these are estimates, but no more.

so yes i clearly do remember you saying that you could safely say the taste of ti and prue were different. i'll be trying both this summer so time will tell!

tom