The "short" list

bower · September 16, 2012

The only two from your list I have grown are Stupice and Black Sea Man. Both are heavy yielding and early. Black Sea Man starts ripening the slicers about a week to ten days later than Stupice.

For taste I agree that Stupice is unremarkable, a very ordinary tomato. I grew them side by side with Moravsky Div this year, and all my testers agreed MDiv is tastier. Both were heavy bearing, but Stupice was more vigorous and healthier plant, a bit more productive overall and continuing to set in hot weather. These early reds really serve the purpose of having lots of ordinary tomatoes early on in the season but they are best to be dressed or cooked.

Black Sea Man has a rich black tomato taste which improves dramatically with salt, and for my taste, a splash of balsamic vinegar to balance its low acidity makes it really delicious and satisfying. For the most part, it doesn't have the tart and fruity overtones that make Cherokee Purple or Vorlon a "stand-alone" fantastic taste. Since it comes in about a month earlier and is a reliable producer even in cold weather, I'm okay with adding the 'tart' bit myself for fresh eating.

September 16, 2012	#16
bower Tomatovillian™ Join Date: Feb 2012 Location: Newfoundland, Canada Posts: 6,794	The only two from your list I have grown are Stupice and Black Sea Man. Both are heavy yielding and early. Black Sea Man starts ripening the slicers about a week to ten days later than Stupice. For taste I agree that Stupice is unremarkable, a very ordinary tomato. I grew them side by side with Moravsky Div this year, and all my testers agreed MDiv is tastier. Both were heavy bearing, but Stupice was more vigorous and healthier plant, a bit more productive overall and continuing to set in hot weather. These early reds really serve the purpose of having lots of ordinary tomatoes early on in the season but they are best to be dressed or cooked. Black Sea Man has a rich black tomato taste which improves dramatically with salt, and for my taste, a splash of balsamic vinegar to balance its low acidity makes it really delicious and satisfying. For the most part, it doesn't have the tart and fruity overtones that make Cherokee Purple or Vorlon a "stand-alone" fantastic taste. Since it comes in about a month earlier and is a reliable producer even in cold weather, I'm okay with adding the 'tart' bit myself for fresh eating.