Requesting recommendations for reds that knock your socks off! - Page 2

habitat_gardener · January 4, 2012

Quote:

Originally Posted by Hastings

I'm short on my seed list for good/great slicing and beefsteak red tomatoes. I would love to hear what you are saving a special place for in your garden this year. I'm looking for everything from that assertive, bold tomato taste to the sweet tomato.

You can't go wrong with any of the varieties in Carolyn's book. Here's the whole list (not sorted by color, though):
http://t.tatianastomatobase.com:88/w...rloom_Tomatoes

Of the red slicers I've grown, my favorite is Druzba.

If you wanted to consider pink tomatoes, I'd have a bigger list.

Fusion_power · January 4, 2012

Yes, Carolyn, I know that 1884 and Crnkovic Yugoslavian are classed as pinks. It gets down to color perception. Most so called red tomatoes to me have orange over red color. Some clear skin tomatoes to me appear as cherry red. All pink tomatoes to me have pastel shades. Where it gets really confusing is when you combine clear skin with the high lycopene gene and the high pigment gene. That combination to me is fire engine red yet because it is clear skin, it should be classed as a pink.

I will say that I grew some outstandingly good red Crnkovic Yugoslavian tomatoes over the years and believe it or not, they were true reds. So while I agree with you that there are two that some call pink, I have to put them in the in-between group that are not quite red and not quite pink.

Hermit, you have your definition of hybrid. I don't accept it.

DarJones

sirtanon · January 4, 2012

Quote:

Originally Posted by Hermitian

Just to be picky: everyone of the tomatoes on your list is a hybrid -- in fact all cultivated tomatoes are hybrids. Whether they are F1, F7, or stable is another question.

...and yet again.. another

kath · January 4, 2012

I'm interested in the responses to the original question about great tasting red tomatoes, but am also wondering which of the great reds (or pinks) that have been recommended have whatever gene it is that makes them REALLY RED on the interior, regardless of the skin color. Thanks, and hope this isn't another hijack.

**nctomatoman** · January 4, 2012

I actually find fewer sock-knocking reds than pinks (and yes I will be a stickler for the red/pink difference - pinks have clear skin, reds have yellow skin - and for whatever reason it is an easy call for my visual perception, anyway). (and let's not get into the ones that retain some chorophyll, hence are blacks - red blacks or pink blacks!) (by the way - Crnkovich Yugo, 1884 and Omar's Leb. are pink tomatoes).

My list would include Aker's West Virginia, Andrew Rahart's Jumbo Red, Zogola, Reif's Italian Red Heart, German Red Strawberry, OTV Brandywine, Russian 117, Nepal (maybe my favorite flavored of all of the reds), Neves Azorean Red, and a relatively new one I am stabilizing out of Lucky Cross - Large Lucky Red. And that's it! And that is out of about 150 or more reds I've grown. Big Beef F1 may sneak on to the list, as well as the original Whopper F1...but barely.

A few that did not make the cut for me - Red Brandywine, Opalka, Abraham Lincoln, Rutgers, Marglobe, Beefsteak, Druzba, Cuostralee, Box Car Willie, Mule Team. All very good, none as good as those I listed above in my own view.

If I were to make a list of pinks that knock them off, it would likely be longer than the list above - and most on the list would be better than the best of the list above as well.

But I am really picky about such lists!

sirtanon · January 4, 2012

I'm sure Fusion or Carolyn will probably respond with a more detailed explanation, but I do recall that there is a 'crimson gene' or similar that can strongly contribute to the tomato being very red inside. I seem to also recall hearing of other genes/factors too, but I don't remember details on those.

As to a great red tomato variety.. The one variety I grow every year is called 'Rouge de Marmande' which I suspect is just a strain or selection of Marmande. Great flavor, great production, and stays very healthy. Also produces well in cooler weather. I have 3 plants growing right now, and despite the fact that it gets down to low 40's at night, it's STILL setting fruit with abandon. Very balanced, old-time-tomatoey flavor.

I also like Big Beef and Marglobe for overall production and flavor.

ddsack · January 4, 2012

Sigh ........ she says, spying somewhat trollish behavior. Hermitian, why is it, that in almost every thread you post in, (I have't actually counted them) you find it necessary to throw out your theory that every tomato alive is a hybrid? I'm sure you're aware that your personal definition of a hybrid is not what is the accepted definition in the tomato grower community. As you surely must be aware, there are very specific parentage requirements to be considered an F1, F2, F3 and so on hybrid. And at some point, perhaps F8 or beyond depending on individual lines, it is the accepted norm among tomato growers that uniformity of plants is such that it is no longer necessary to consider it a hybrid, as open pollinated fruits will produce true seed in future generations.

You can call anything you want a hybrid or an ostrich egg. But it won't change any minds if the majority of people involved in the field have a different definition than yours.

And that's all I have to say about that.

Hermitian · January 4, 2012

Quote:

Originally Posted by ddsack

Sigh ........ she says, spying somewhat trollish behavior. Hermitian, why is it, that in almost every thread you post in, (I have't actually counted them) you find it necessary to throw out your theory that every tomato alive is a hybrid?

Because the opposite is a myth propagated by sellers.

It's been nice meeting you all. Goodbye!

Heritage · January 4, 2012

Crnkovic Yugoslavian gets another vote.

oops... it's a pink

Hastings · January 4, 2012

Nctomatoman and Habit Gardener, I've definitely seen the trend towards people's favorite's being pink or black tomatoes and I have a larger portion dedicated to these tomatoes. But, I also wanted to make sure to get in that ol' fashioned red tomato too. Like many others on here, I love the list threads and seeing people's favorites, top 5's, what they're going to grow, etc. I love to see what else is out there and what other's treasure as their 'tomato gold' and will always grow in their garden.

**nctomatoman** · January 4, 2012

I agree - actually, over my more than 12 years of selling seedlings, people are going more and more to greens, purples, browns, yellows, oranges.....so nice to see adventurous gardeners!

**nctomatoman** · January 4, 2012

Not so easy to stay within the red tomato boundaries, is it, Steve!

Barbee · January 4, 2012

Lescana is a very tasty red in my garden. Also Lynwood. In the past I have grown Brandywine OTV and liked it very much, but the production wasn't good enough to entice me to plant it again.

travis · January 4, 2012

When considering high crimson varieties keep in mind that gene is tightly linked to determinate growth habit.

Close enuf · January 4, 2012

I don't think Kosovo has been mentioned yet. Nice sweet flavor and is fairly early for such a large heart. Weather doesn't seem to bother this one. I'm really not sure if it is a pink or a red.

January 4, 2012	#20
nctomatoman Tomatoville® Moderator Join Date: Jan 2006 Location: Hendersonville, NC zone 7 Posts: 10,385	I actually find fewer sock-knocking reds than pinks (and yes I will be a stickler for the red/pink difference - pinks have clear skin, reds have yellow skin - and for whatever reason it is an easy call for my visual perception, anyway). (and let's not get into the ones that retain some chorophyll, hence are blacks - red blacks or pink blacks!) (by the way - Crnkovich Yugo, 1884 and Omar's Leb. are pink tomatoes). My list would include Aker's West Virginia, Andrew Rahart's Jumbo Red, Zogola, Reif's Italian Red Heart, German Red Strawberry, OTV Brandywine, Russian 117, Nepal (maybe my favorite flavored of all of the reds), Neves Azorean Red, and a relatively new one I am stabilizing out of Lucky Cross - Large Lucky Red. And that's it! And that is out of about 150 or more reds I've grown. Big Beef F1 may sneak on to the list, as well as the original Whopper F1...but barely. A few that did not make the cut for me - Red Brandywine, Opalka, Abraham Lincoln, Rutgers, Marglobe, Beefsteak, Druzba, Cuostralee, Box Car Willie, Mule Team. All very good, none as good as those I listed above in my own view. If I were to make a list of pinks that knock them off, it would likely be longer than the list above - and most on the list would be better than the best of the list above as well. But I am really picky about such lists! __________________ Craig

January 4, 2012	#21
sirtanon Tomatovillian™ Join Date: Apr 2006 Location: Phoenix, AZ (zone 9b) Posts: 796	I'm sure Fusion or Carolyn will probably respond with a more detailed explanation, but I do recall that there is a 'crimson gene' or similar that can strongly contribute to the tomato being very red inside. I seem to also recall hearing of other genes/factors too, but I don't remember details on those. As to a great red tomato variety.. The one variety I grow every year is called 'Rouge de Marmande' which I suspect is just a strain or selection of Marmande. Great flavor, great production, and stays very healthy. Also produces well in cooler weather. I have 3 plants growing right now, and despite the fact that it gets down to low 40's at night, it's STILL setting fruit with abandon. Very balanced, old-time-tomatoey flavor. I also like Big Beef and Marglobe for overall production and flavor. __________________ I could sail by on the winds of silence, and maybe they won't notice... but this time I think it would be better if I swim..

January 4, 2012	#22
ddsack Tomatovillian™ Join Date: Jan 2006 Location: Northern Minnesota - zone 3 Posts: 3,231	Sigh ........ she says, spying somewhat trollish behavior. Hermitian, why is it, that in almost every thread you post in, (I have't actually counted them) you find it necessary to throw out your theory that every tomato alive is a hybrid? I'm sure you're aware that your personal definition of a hybrid is not what is the accepted definition in the tomato grower community. As you surely must be aware, there are very specific parentage requirements to be considered an F1, F2, F3 and so on hybrid. And at some point, perhaps F8 or beyond depending on individual lines, it is the accepted norm among tomato growers that uniformity of plants is such that it is no longer necessary to consider it a hybrid, as open pollinated fruits will produce true seed in future generations. You can call anything you want a hybrid or an ostrich egg. But it won't change any minds if the majority of people involved in the field have a different definition than yours. And that's all I have to say about that. __________________ Dee **************

January 4, 2012	#24
Heritage Tomatovillian™ Join Date: Nov 2010 Location: San Diego Posts: 1,255	Crnkovic Yugoslavian gets another vote. oops... it's a pink Last edited by Heritage; January 4, 2012 at 05:58 PM.

January 4, 2012	#26
nctomatoman Tomatoville® Moderator Join Date: Jan 2006 Location: Hendersonville, NC zone 7 Posts: 10,385	I agree - actually, over my more than 12 years of selling seedlings, people are going more and more to greens, purples, browns, yellows, oranges.....so nice to see adventurous gardeners! __________________ Craig

January 4, 2012	#17
Fusion_power Tomatovillian™ Join Date: Feb 2006 Location: Alabama Posts: 2,250	Yes, Carolyn, I know that 1884 and Crnkovic Yugoslavian are classed as pinks. It gets down to color perception. Most so called red tomatoes to me have orange over red color. Some clear skin tomatoes to me appear as cherry red. All pink tomatoes to me have pastel shades. Where it gets really confusing is when you combine clear skin with the high lycopene gene and the high pigment gene. That combination to me is fire engine red yet because it is clear skin, it should be classed as a pink. I will say that I grew some outstandingly good red Crnkovic Yugoslavian tomatoes over the years and believe it or not, they were true reds. So while I agree with you that there are two that some call pink, I have to put them in the in-between group that are not quite red and not quite pink. Hermit, you have your definition of hybrid. I don't accept it. DarJones

January 4, 2012	#19
kath Tomatovillian™ Join Date: Jan 2010 Location: zone 6b, PA Posts: 5,664	I'm interested in the responses to the original question about great tasting red tomatoes, but am also wondering which of the great reds (or pinks) that have been recommended have whatever gene it is that makes them REALLY RED on the interior, regardless of the skin color. Thanks, and hope this isn't another hijack.

January 4, 2012	#25
Hastings Tomatovillian™ Join Date: Aug 2011 Location: Nebraska Posts: 81	Nctomatoman and Habit Gardener, I've definitely seen the trend towards people's favorite's being pink or black tomatoes and I have a larger portion dedicated to these tomatoes. But, I also wanted to make sure to get in that ol' fashioned red tomato too. Like many others on here, I love the list threads and seeing people's favorites, top 5's, what they're going to grow, etc. I love to see what else is out there and what other's treasure as their 'tomato gold' and will always grow in their garden.

January 4, 2012	#28
Barbee Tomatovillian™ Join Date: Mar 2008 Location: SW Ohio Posts: 1,818	Lescana is a very tasty red in my garden. Also Lynwood. In the past I have grown Brandywine OTV and liked it very much, but the production wasn't good enough to entice me to plant it again. __________________ *Barbee*

January 4, 2012	#29
travis Tomatovillian™ Join Date: Jan 2006 Location: Evansville, IN Posts: 2,984	When considering high crimson varieties keep in mind that gene is tightly linked to determinate growth habit.

January 4, 2012	#30
Close enuf Tomatovillian™ Join Date: Apr 2010 Location: Michigan Posts: 32	I don't think Kosovo has been mentioned yet. Nice sweet flavor and is fairly early for such a large heart. Weather doesn't seem to bother this one. I'm really not sure if it is a pink or a red.