Great stuffing tomatoes?

[Merediana]

I've read quite a few threads about semi-hollow stuffers and most of the comments were quite negative especially when it comes to taste.
This season I've grown Striped Cavern and I must say I really enjoy it when prepared. The taste on its own isn't good but with a spicy filling it is quite nice.

The biggest problem is the size - they are just to small. I've searched for other stuffers at Tatiana's Tomatobase and couldn't find a big one.

Are there any big, preferably good tasting tomatoes suitable for stuffing? It doesn't have to be a semi-hollow variety but obviouly one that is easy to scoop out and keeps its shape in the oven...

[carolyn137]

Originally Posted by Merediana

I've read quite a few threads about semi-hollow stuffers and most of the comments were quite negative especially when it comes to taste.
This season I've grown Striped Cavern and I must say I really enjoy it when prepared. The taste on its own isn't good but with a spicy filling it is quite nice.

The biggest problem is the size - they are just to small. I've searched for other stuffers at Tatiana's Tomatobase and couldn't find a big one.

Are there any big, preferably good tasting tomatoes suitable for stuffing? It doesn't have to be a semi-hollow variety but obviouly one that is easy to scoop out and keeps its shape in the oven...

Do you mean stuffing that is cold,like tuna or chicken salad or shrimp salad,etc.,or do you mean to bake in the oven?

And I ask b/c it makes a big difference in what kind of tomatoes to be used in my opinion.

Carolyn

[Merediana]

For baking them

[carolyn137]

Originally Posted by Merediana

For baking them

First, my fault that you already said for baking, I'll try to read more slowly.

OK,so you don't need any semi-hollow stuffing ones at all you are looking for firm tomatoes,probably red,your choice, that won't break down when baked.

Here are a few you might consider.

Druzba
Red Barn
Picardy
Break O Day
Box Car Willie

....off the top of my head,and I'm sure I can come up with some others,and perhaps others can add to my initial suggestions.

Carolyn

[Merediana]

Great, I've looked them all up and I'll set Picardy on my list for 2017

[ilex]

2 cociols, aka dos mamelles.

Great for fresh or cooked. Just two cavities so super easy to use. Very good flavour.

[Aerial]

Recommended by writer Marie Iannotti in her heirloom vegetables book,

Yellow Stuffer - subtle fruity flavor, can be frozen to use later.

Pink Accordion - flavorful slicer shaped like a stuffer.

Striped Cavern - small heirloom great served as an appetizer.

Zapotec Pink Pleated - sweet and meatier than most stuffers.

[carolyn137]

Originally Posted by Aerial

Recommended by writer Marie Iannotti in her heirloom vegetables book,

Yellow Stuffer - subtle fruity flavor, can be frozen to use later.

Pink Accordion - flavorful slicer shaped like a stuffer.

Striped Cavern - small heirloom great served as an appetizer.

Zapotec Pink Pleated - sweet and meaty.

Whoa,do I disagree with some of her choices?For sure.

Zapotec Pleated is known for being hollow,the opposite of meaty

Same for Pink Accordian

Same for yellow stuffer,that'sOK

Striped Cavern is one of the worst tasting varieties ever I think,

http://tatianastomatobase.com/wiki/Striped_Cavern

And was bred by Tom Wagner many years ago although Tania doesn't say so.

Just my opinions.

So I do hope that others of you who have grown some of these will also respond.

Since her last name is the same as Frank's,who did the photography for my tomato book I looked her up and here's what I found,just about tomatoes.

http://www.craftsy.com/class/growing...itialPage=true

She certainly is an entrepeneaur,and here is the Google Search,all about $$$$ the way I see it

Whoa, there is a connection somewhere between her and Frank with the same last name who is also from Rhinebeck as well.

https://www.google.com/#hl=en&q=mari...otti+rhinebeck

Complete Google link

https://www.google.com/#q=marie+iannotti&hl=en


Hmmm, very interesting.

Carolyn, who still hopes that others who have grown some of the ones mentioned will give their opinions b'c honestly,she really doesn't like posting negative comments about tomato varieties if she can help it.

[Gardeneer]

Two years ago I bough some tomato at the Heirloom section in grocery store.
When I sliced it, there was nothing inside than seeds. My further search revealed that there were SC.
The taste was not good and more than tha ther was not much to eat anyway. But it was a great stuffing tomato like a bell pepper. I have saved seeds and I might grow some one day.
When you stuff it with tasty filling, it should compensate for the poor taste of tomato. JMO.

This is how it looked . Just spoon out the seeds and you got a perfect stuffer.

[carolyn137]

Originally Posted by carolyn137

Whoa,do I disagree with some of her choices?For sure.

Zapotec Pleated is known for being hollow,the opposite of meaty

Same for Pink Accordian

Same for yellow stuffer,that'sOK

Striped Cavern is one of the worst tasting varieties ever I think,

http://tatianastomatobase.com/wiki/Striped_Cavern

And was bred by Tom Wagner many years ago although Tania doesn't say so.

Just my opinions.

So I do hope that others of you who have grown some of these will also respond.

Since her last name is the same as Frank's,who did the photography for my tomato book I looked her up and here's what I found,just about tomatoes.

http://www.craftsy.com/class/growing...itialPage=true

She certainly is an entrepeneaur,and here is the Google Search,all about $$$$ the way I see it

Whoa, there is a connection somewhere between her and Frank with the same last name who is also from Rhinebeck as well.

https://www.google.com/#hl=en&q=mari...otti+rhinebeck

Complete Google link

https://www.google.com/#q=marie+iannotti&hl=en


Hmmm, very interesting.

Carolyn, who still hopes that others who have grown some of the ones mentioned will give their opinions b'c honestly,she really doesn't like posting negative comments about tomato varieties if she can help it.

And let me up date what I wrote which was dicussed in the beginning of this thread.

It depends on what kind of tomatoes you use as to whether they are to be eaten as fresh stuffed tomatoes or baked ones.

The hollow ones are Ok for baking,but for many it's best to select any darn good tasting one and just scoop out the inards and then stuff.

The cell walls of hollow ones are very fibrous while fresh ones such as maybe Druza,Eva Purple Ball,Red Brandywine,and on and on,are not fibrous.

Carolyn

[Aerial]

I really enjoy the book, and thought I would share the author's view on stuffers since this is what this thread is about. Now I feel bad for having mentioned it.

The author holds high regard for Carolyn, quoting her book (one last time),

"Opalka is almost all fresh, with few seeds, making it a bit of a tease for seed-saving heirloom lovers. It was brought to the attention of gardeners by the godmother of heirloom tomatoes, Dr Carolyn Male. It came to New York around 1900 with the Swidorski family and was given to Dr Male by Carl Swidorski, a coworker whose wife's maiden name was Opalka.

[carolyn137]

Originally Posted by Aerial

I really enjoy the book, and thought I would share the author's view on stuffers since this is what this thread is about. Now I feel bad for having mentioned it.

The author holds high regard for Carolyn, quoting her book (one last time),

"Opalka is almost all fresh, with few seeds, making it a bit of a tease for seed-saving heirloom lovers. It was brought to the attention of gardeners by the godmother of heirloom tomatoes, Dr Carolyn Male. It came to New York around 1900 with the Swidorski family and was given to Dr Male by Carl Swidorski, a coworker whose wife's maiden name was Opalka.

Ariel,you shouldn't feel badly sharing with others what you liked.Had you not done that many here would not know of her.

But as for me,I see someone who has gone way beyond writing books and is charging money for so many other items she advertises, just not my style.

I'm glad she got the info right about Opalka

http://tatianastomatobase.com/wiki/Opalka

She didn't get it from my heirloom book b/c I didn't give it there, and Amy Goldman Fowler really got it wrong in her heirloom tomato book where the info she was given from one of her researchers called Polish Bomb,or something like that, which really did amuse me.

Carolyn