Looking for a strong tomato taste

[Steve1961]

Hi Happscientist,
Like the postings that are already in here there are so many types and tastes that it is hard for me to recommend any. All I know is that I will eat any tom there is because those store bought ones remind me of eating an unripe peach. I have always thought about trying to eat the container they are shipped in....can't be any worse.

Here is something you can have your husband try. Take a slice of tomato and sprinkle it with Salt and Spice (McCormick brand). Absolutey delicious.

[happyscientist]

Thanks for all of the suggestions. They have taken up an entire page in my gardening journal.

[happyscientist]

Originally Posted by Dunkel

Hi fellow Mountaineer! What part of "Almost Heaven" do you live in? I live in the Potomac Highland area. I grow some West Virginia heirlooms every year. This year I'm growing Aker's West Virginia, Cindy's West Virginia, Mountaineer Mystery, Mountain Princess, and Tappy's Finest. From my understanding Aker's, Mountaineer Mystery, and Tappy's Finest are full flavored maters. Also Radiator Charlie's Mortgage Lifter is another West Virginia heirloom that's supposed to be full flavored. I hope this helps. Glad to see you posting. Go Mountaineers!

I knew that West Virginia was good heirloom tomato country, but you seem to have found several I haven't heard of. I recognize a few from my favorite local nursery, and since I can't go a single Saturday without browsing there, I might have to pick up one or two.
BTW, I have only been in this state for 5 years, but I live in Fairmont. I do love the area.

[Douglas14]

Miss Mudcat, I'm growing Levino myself, for the first time. I'm looking quite forward to it.
I may have missed it, but I don't think anyone mentioned Silvery Fir Tree here. I've never grown it, but I've heard it's an early ripener, with a good strong "bite" to it.

[Miss_Mudcat]

I grew SFT last year in a pot. I wasn't really impressed but I am trying it again this year in the ground to see if it can impress me...

Douglas, I'll be anxious to hear what you think about Levino. It won the CHOPTAG Taste Test last year.

Lisa

[cecilsgarden1958]

I am growing SFT this year in a bale of straw. I grew it once before and had hundreds of blossoms, but only two tomatoes. I didn't put the flavor in the same catagory as Bonny Best by a long shot. I consider Bonny Best a great strong tasting tomato.

CECIL

[michael johnson]

One of the strongest flavoured tomatoes is supposed to be (Armenian) it even says so in the SSE yearbook, I am trying it for the first time this season.

The strongest flavoured tomato for me last season was without a doubt (Bear Claw) which gave me large tomatoes with strong flavour and a little on the sweet side. original seed fro (Chuck Wyatt)

[maryinoregon]

Here's another vote for Aker's West Virginia. It is on my "grow forever" list. I love Cherokee Purple and Earl's Faux Red Brandywine. All excellent. All on my "grow forever" list. But you never know about tomatoes. Everyone has different tastes. Good luck in your search.

[carolyn137]

Can we please consider getting away from describing tomatoes in terms of acid b'c that's not what tomato taste is all about and most folks here know that of all the many varieties that have been tested that the actual pH difference is minimal.

It turns out that over 400 organic compounds have been noted by mass spectroscopy that are involved with tomato taste and so far the relevant genes have not been IDed.

So taste for any tomato is not just genetic in terms of the complex of organic compounds found in that particular variety, rather, the tastebuds of the person doing the tasting are also highly relevant b'c it turns out that taste is also genetically controlled.

I could list here what I consider strong tasting, or I like to say assertive tasting, varieties are, but what does that mean to anyone else?

After growing about 2000 different varieties and many of them for several different seasons, which is a must b'c you can't just judge a variety based on one season, I certainly do know which ones are spitters for me, and which ones I covet.

And I think others need to do likewise. Sure, there are thousands of varieties and where does someone start if they're new to OP vareties.

So I will list some varieties that I do feel have a strong, assertive taste, and personally I don't like some of them:

Noir des Cosebeauf
Purple Calabash
Gold Ball
Jaune Flammee
Earl of Edgecombe
Prue
Sandpoint
Aunt Gertie's Gold
Vodar
Vehza

...... for example

And then there's the whole complex of earlier OP's, most of which were commercial, but not all:

Valiant
New Yorker
Break O Day
Rutgers
Wisconsin 55
Bonny Best
Landreth
Alice Roosevelt

,,,,, and many more

Can certain amendments, such as Greensand actually change the taste of fruits? I don't know for sure but anyone who wants to could do the relevant experiments with the same variety using proper controls.

I would imagine that the particular amendments, and indeed the particular soils that are used for growing can differ quite a bit as regards mineral content and more, and I suppose that those 400 or so organic compounds I referred to above may well have different prosthetic groups, so who knows which ones would predominate over others as a reflection of growing conditions.

Lots to think about.

[feldon30]

Ok, we can't use the word "acid". How about "sharp"? Silvery Fir Tree is SHARP.

[supergirl]

Thanks to everyone for the suggestions - my mom is always looking for zippy tomatoes that she also describes as acid. These will be great suggestions for her.

Happyscientist, good luck getting your husband to try them. My husband has always hated raw tomatoes (is OK with them cooked). Now that I've started growing heirlooms, they look so great that he wants to try them. We're weaning him onto them. Seriously. He had a little bit of bruschetta a month or two ago, and had a small bite with mozzerella and basil yesterday. He thinks by the end of summer he may be able to eat them.