Any opinions on Matt d'Imperio

angelique · November 27, 2006

Hi All,

Has anyone grown Matt d'Imperio? If so, what are your opinions of this oxheart? Here is the description provided at the Sandhill Preservation website:

Matt d'Imperio: 82 days. Indeterminate, large heart
shaped 16 oz. (and up) fruits.

As you can see, they did not provide any comments regarding the flavor of this tomato.

**carolyn137** · November 27, 2006

Glenn is pretty stingy with his blurbs sometimes. LOL This is a variety that I introduced and have been listing in the SSE Yearbooks for the past two years.

I call it plum shaped and about 6-10 oz, which it is, as does Bill Minkey, NOT a heart. But there can be several different shapes on the same plant as does Prue, but all plum derivatives.

Think Prue b/c it's quite similar.

Came to the US from Rome, Italy in about 1900. High yield, exc taste and I like it very much/

And I also compare it to Mama Leone, which I also love and for 2007 I'm listing yet another similar new one called Perito Italian , but that has a sweeter taste than does Mama or Matt..

I think all three are very worthy of trialing.

My bad b'c I told Glenn I'd go thru his list of varieties and flesh out some of the blurbs, but he called me last week to ask me something and it turns out I'm really too late to get stuff to him on that score.

Actually he and I have had this thing about my not liking the variety Sandpoint and calling it a spitter, and he likes it as an early. So I sent him one called "stupid", similar to Sandpoint, as a joke.

Darn if he doesn't like that short season variety as well.

And he wanted to know what its real name is, which is Julia.

And I guess he's going to list it.

So my little game backfired.

Tormato · November 27, 2006

Carolyn,

How about Sandpoint dipped in Ghirardelli?

**carolyn137** · November 27, 2006

How about Sandpoint dipped in Ghirardelli?

Ja, I could handle that but you'd have to dry down one of those Sandpoint fruits to the size of a marble and enrobe it with many layers of dark bitterswett chocolate to force me to eat it.

angelique · November 28, 2006

Hi Carolyn,

Thanks for the info. I'll definitely give this variety a try.

Cheers,

Angelique

November 27, 2006	#1
angelique Tomatovillian™ Join Date: Jan 2006 Location: Rocklin, California Posts: 501	Any opinions on Matt d'Imperio Hi All, Has anyone grown Matt d'Imperio? If so, what are your opinions of this oxheart? Here is the description provided at the Sandhill Preservation website: Matt d'Imperio: 82 days. Indeterminate, large heart shaped 16 oz. (and up) fruits. As you can see, they did not provide any comments regarding the flavor of this tomato.

November 27, 2006	#2
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	Glenn is pretty stingy with his blurbs sometimes. LOL This is a variety that I introduced and have been listing in the SSE Yearbooks for the past two years. I call it plum shaped and about 6-10 oz, which it is, as does Bill Minkey, NOT a heart. But there can be several different shapes on the same plant as does Prue, but all plum derivatives. Think Prue b/c it's quite similar. Came to the US from Rome, Italy in about 1900. High yield, exc taste and I like it very much/ And I also compare it to Mama Leone, which I also love and for 2007 I'm listing yet another similar new one called Perito Italian , but that has a sweeter taste than does Mama or Matt.. I think all three are very worthy of trialing. My bad b'c I told Glenn I'd go thru his list of varieties and flesh out some of the blurbs, but he called me last week to ask me something and it turns out I'm really too late to get stuff to him on that score. Actually he and I have had this thing about my not liking the variety Sandpoint and calling it a spitter, and he likes it as an early. So I sent him one called "stupid", similar to Sandpoint, as a joke. Darn if he doesn't like that short season variety as well. And he wanted to know what its real name is, which is Julia. And I guess he's going to list it. So my little game backfired. __________________ Carolyn

November 27, 2006	#4
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	How about Sandpoint dipped in Ghirardelli? Ja, I could handle that but you'd have to dry down one of those Sandpoint fruits to the size of a marble and enrobe it with many layers of dark bitterswett chocolate to force me to eat it. __________________ Carolyn

November 27, 2006	#3
Tormato Tomatovillian™ Join Date: Feb 2006 Location: MA Posts: 4,971	Carolyn, How about Sandpoint dipped in Ghirardelli?

November 28, 2006	#5
angelique Tomatovillian™ Join Date: Jan 2006 Location: Rocklin, California Posts: 501	Hi Carolyn, Thanks for the info. I'll definitely give this variety a try. Cheers, Angelique