Tastiest dried tomatoes

Ruth_10 · February 21, 2009

So as to not highjack the "Principe Borghese..." thread, what varieties do you all think make the tastiest dried tomatoes?

Tania · February 21, 2009

Yellow Cookie and Palestinian. Yummmmm....

brokenbar · February 21, 2009

I like Federle, Opalka, Chinese & Black Oxheart. Truthfully, as I soak all my sliced tomatoes in red wine for 24 hours and then sprinkle them with basal, oregano and sea salt, there is not much difference in taste (at least that I can tell.) Principe Borgese is a pain-in-the-hind-end because they are so small and really, I see no huge difference in taste, BUT...Chef's have heard of them (the moniker of "THE" tomato for drying) so I grow them but I charge more.
And I will give Borgese this...sun, wind, cold, rain, nothing stops the virulent little devils and you are kept busy picking them (I think it knows I hate it...) Chefs are also now asking for "smokey-flavored blacks" so I am adding some of those this year although my taster must be broken because I never detect all the flavors everyone goes on and on about when it comes to the blacks. And Tania is right...I have heard Palestinian is great and will be growing it this year.

bitterwort · February 21, 2009

Black cherry is the best, imho, at least when eating dried tomatoes straight!

brokenbar · February 21, 2009

Quote:

Originally Posted by bitterwort

Black cherry is the best, imho, at least when eating dried tomatoes straight!

They are good. I look for large, seedless, low juice varieties for my business so I do not grow it for that reason (size) alone. It is actually one of my favorite cherries (and I am not a cherry person.)

Ruth_10 · February 21, 2009

Most of the tomato drying I've done has been with mixed varieties. But I did do quite a few Black Cherry last year and they indeed are great, even eaten straight out of hand.

I might have to try Palestinian.

kevokie · February 22, 2009

Quote:

Originally Posted by brokenbar

"smokey-flavored blacks"

Hmm, this raises a good question. Not meaning to hijack this thread, but has anyone ever smoked their tomatoes? That would be an interesting flavor...hickory and tomato. Yum.

February 21, 2009	#1
Ruth_10 Tomatovillian™ Join Date: Feb 2006 Location: MO z6a near St. Louis Posts: 1,349	Tastiest dried tomatoes So as to not highjack the "Principe Borghese..." thread, what varieties do you all think make the tastiest dried tomatoes? __________________ --Ruth Some say the glass half-full. Others say the glass is half-empty. To an engineer, it’s twice as big as it needs to be.

February 21, 2009	#2
Tania Tomatovillian™ Join Date: Jan 2006 Location: Anmore, BC, Canada Posts: 3,970	Yellow Cookie and Palestinian. Yummmmm.... __________________ Tatiana's TOMATObase

February 21, 2009	#3
brokenbar Tomatovillian™ Join Date: Jan 2009 Location: South Of The Border Posts: 1,169	I like Federle, Opalka, Chinese & Black Oxheart. Truthfully, as I soak all my sliced tomatoes in red wine for 24 hours and then sprinkle them with basal, oregano and sea salt, there is not much difference in taste (at least that I can tell.) Principe Borgese is a pain-in-the-hind-end because they are so small and really, I see no huge difference in taste, BUT...Chef's have heard of them (the moniker of "THE" tomato for drying) so I grow them but I charge more. And I will give Borgese this...sun, wind, cold, rain, nothing stops the virulent little devils and you are kept busy picking them (I think it knows I hate it...) Chefs are also now asking for "smokey-flavored blacks" so I am adding some of those this year although my taster must be broken because I never detect all the flavors everyone goes on and on about when it comes to the blacks. And Tania is right...I have heard Palestinian is great and will be growing it this year. __________________ "If I'm not getting dirty, I'm not having a good time."

February 21, 2009	#4
bitterwort Tomatovillian™ Join Date: Feb 2006 Location: MN Zone4b Posts: 292	Black cherry is the best, imho, at least when eating dried tomatoes straight! __________________ Bitterwort

February 21, 2009	#6
Ruth_10 Tomatovillian™ Join Date: Feb 2006 Location: MO z6a near St. Louis Posts: 1,349	Most of the tomato drying I've done has been with mixed varieties. But I did do quite a few Black Cherry last year and they indeed are great, even eaten straight out of hand. I might have to try Palestinian. __________________ --Ruth Some say the glass half-full. Others say the glass is half-empty. To an engineer, it’s twice as big as it needs to be.