good-tasting cooked tomatoes

[habitat_gardener]

I eat most of my tomatoes raw, but before giving up on a variety, I like to taste it cooked. A few years ago, Black Krim was good as a raw tomato but a revelation as a cooked tomato -- incredibly rich -- which was fortunate because BK doesn't keep well after picking.

I like to cook the tomatoes separately so I can taste each one, and the easiest way to do that is to cut them in half and put them on the baking sheet when I'm roasting other vegetables.

This year, the standouts were George O'Brien, which had a deep, rich flavor as a raw tomato and wais even better as a cooked tomato; and Sweet Horizon, which was mealy as a raw tomato (and destined for the compost bin) but sweet and fruity when cooked.

Most other tomatoes I've cooked this year were not memorable. One of them, Roman Candle (my favorite snacking tomato this year, because it was more prolific than the 5-6 cherry varieties combined!) lost its sweetness and was really bland when cooked. That was a surprise, because I thuoght paste varieties improved with cooking.