Italian tomatoes

[OzoneNY]

I have tomato seeds from Italy I brought back with me last fall. Its a popular regional tomato My uncle Nino grows in Nocelle Italy, about an hour south of Naples. Its a slicer that they use frequently for Caprese salad but also in a mix salad and even sliced and baked. My uncle say it is Pomodoro di Sorrento, which is basically tomato from Sorrento. Its an OP with good balanced mild flavor.
I know there are older threads here on Tville about this very tomato and I suspect the seeds are not hard to find here in the US but if you cannot obtain any, I can spare a few. Google search "Pomodoro di Sorrento" and you will likely find more info.
Here is a photo, just look past the cherry tomato.

IMG_20161025_125608456.jpg

[Father'sDaughter]

Originally Posted by OzoneNY

I have tomato seeds from Italy I brought back with me last fall. Its a popular regional tomato My uncle Nino grows in Nocelle Italy, about an hour south of Naples. Its a slicer that they use frequently for Caprese salad but also in a mix salad and even sliced and baked. My uncle say it is Pomodoro di Sorrento, which is basically tomato from Sorrento. Its an OP with good balanced mild flavor.
I know there are older threads here on Tville about this very tomato and I suspect the seeds are not hard to find here in the US but if you cannot obtain any, I can spare a few. Google search "Pomodoro di Sorrento" and you will likely find more info.
Here is a photo, just look past the cherry tomato.

Attachment 73178

Sorrento are one of the non-Franchi offerings from Grow Italian and it's where my seeds came from and as I mentioned above, a favorite of my mother -- http://www.growitalian.com/tomato-sorento-106-98/

[carolyn137]

Someone above suggested checking out Tania's website, so I did under the listing of Italian tomatoes.

So in addition to some of those already mentioned I've grown the following and I'd vouch for and add

Casino
Mama Leone
Matt d Imperio
Myona
Provenzano
Spadaro,

Just to name a few.

While some may not consider the various Albengas and Liguria's as slicers, I would since they have some of the best tastes of the Italian ones.

Another one I just remembered is this one

http://t.tatianastomatobase.com:88/w...b=General_Info

Seeds were sent to me by Roberta in Italy a US Expat who had moved there. She sent me many other ones as well, but I'd have to go back and check data books to find the names.

Carolyn

[clkeiper]

thanks to all of you. I will make a list and see what I can find for next year. I had a young friend of my daughters here a few years ago and she said tomatoes were gross. I asked her why... and if she had ever eaten a GWR or a yellow or a pink one? she said no to all. all she had ever tried was a grocery store tomato. sad. I made her try them all. she was shocked at the flavor and texture of them. So if I am growing an Italian tomato I ' want to grow something with flavor.

[Gardeneer]

When I hear "Italian Tomatoes " immediately Roma, SanMarzan, costoluto pop up in my mined.
To me they are good cooking tomatoes. I have watched a lot of Italian Chefs, cook on TV. They never make a salad like we do in the US. They cook with tomatoes, MOSTLY.

[Father'sDaughter]

Originally Posted by Gardeneer

When I hear "Italian Tomatoes " immediately Roma, SanMarzan, costoluto pop up in my mined.
To me they are good cooking tomatoes. I have watched a lot of Italian Chefs, cook on TV. They never make a salad like we do in the US. They cook with tomatoes, MOSTLY.

Growing up, we had one of three salads on the table AT THE END of every meal, they just weren't what Americans think of as salads -- sliced tomatoes and onions with salt, dried oregano and olive oil; sliced cucumbers with salt, dried oregano, red wine vinegar and olive oil; or sliced (yes, with a knife!) leaf lettuce with salt, olive oil and red wine vinegar.

Everyone's favorite was the tomato and onion salad.

[Jimbotomateo]

Originally Posted by Father'sDaughter

Growing up, we had one of three salads on the table AT THE END of every meal, they just weren't what Americans think of as salads -- sliced tomatoes and onions with salt, dried oregano and olive oil; sliced cucumbers with salt, dried oregano, red wine vinegar and olive oil; or sliced (yes, with a knife!) leaf lettuce with salt, olive oil and red wine vinegar.

Everyone's favorite was the tomato and onion salad.

Such an interesting thread. Growing marmande and George Detslkas now. Just noticed a tomato on marmande late today. Getting excited about tasting a few ! . I hope.. Thanks for all the info on Italian tomatoes and how they're used. Jimbo

[zipcode]

Marmande is from what I know the default French tomato, not Italian.

There's always Italian Market Wonder. If it's the Market Wonder I got from wintersown.org in the fall of 2014, then it's very indeterminate, and it tastes great. It wasn't prolific in semi-arid, very hot, northern drought conditions for me, though, but I didn't have any of the plants in ideal conditions (they did better than a number of varieties, though). I imagine it could produce decently in regular conditions, however. I had two plants crowded in the shade, and one plant in adverse soil (it handled the soil well, considering, though; some other tomatoes were stunted in it, but Market Wonder grew).

The fruits are fairly firm. They taste a lot like how I imagine Brandywine tastes.

[pmcgrady]

Originally Posted by clkeiper

thanks Worth... that was what I was thinking. I went to Italian Seeds and there were many NOT Italian varieties to chose from... huh? a few pastes and one called Marnande? and another one that started with an M....

this is why I was asking here. going to tatianas is okay but that doesn't tell me what you all would grow or have grown or what your opinions were on a specific variety.

thanks nyrfan... that was what I wanted to know.

pmcgrady, have you grown this? flavor/texture?

I've grown it for the past 5 seasons, it's a keeper. Flavor is good as eaten fresh or made into sauce. A good producer also.

[gdaddybill]

Harvested a 1 lb 14 oz Dawsons Russian 117 (Russian 117 x Georgia Streak) and decided we needed some Caprese salad. It was very tasty-just right acidity/sweetness and smooth texture.

[clkeiper]

that looks awesome. what a nice presentation for us, too. well done.
thanks pmcgrady. these are the bits of information I am looking for.

[Sun City Linda]

Originally Posted by gdaddybill

Tomande is the best F1 hybrid "Italian Beefsteak" that I've tried.

I grow Tomande some years and agree its a good tomato. Productive too. But I thought it had a French pedigree from Marmande?

[gdaddybill]

I originally got my seed from Willhite and they may have been off base. Close though.

[carolyn137]

Originally Posted by gdaddybill

Harvested a 1 lb 14 oz Dawsons Russian 117 (Russian 117 x Georgia Streak) and decided we needed some Caprese salad. It was very tasty-just right acidity/sweetness and smooth texture.

Actually when Jeff Dawson bred that variety,he didn't name it after himself,he would never do that, and I used to know Jeff well,so here's Tania's page for it

http://t.tatianastomatobase.com:88/w...ussian_Oxheart

The original name and what it should be is Orange Russian 117 as Tania has also noted..

It was the first bicolor heart known and I think it's a great variety/

Carolyn,who notes that there are always some vendors who change original names to something different and always will be.