I need help with the 'INDIGO'

[oakley]

I was about to have a ceremonial burning of the seed packet i have of IndigoRose.
(i save all seed packets...empty, a few left, those kicked out...as a reference), i make notations and tuck them in the back of my seed suitcase.
This one has been haunting me as i give all toms at least 3 yrs. Somehow, having a few chipmunks digging up a few toms early on eating the fert food, i picked out a few culls
for those empty spots and ended up with 4 IndigoRose. yikes. Healthy and grew tall above all other and gorgeous, but rocks like marbles for weeks. (yada yada) I've read all the posts about beauty and no substance...
Of corse everyone gaga's over the look. I've taken in so many mixed bags of toms to work and garden visitors gaga. (one co-worker called it the LidsayLohan of tomatoes

This has been the worst spitter tasting tomato i have ever grown...but wait, i solved it!

I had an idea a couple weeks ago over the holiday weekend but ran out of time...
(We had a tomato tasting menu)...did not want to experiment but finally tried my idea this past weekend and it was amazing.

The Mesocarp, the thick outer wall i think it is called, held up to stuffing and roasting.
Herbed goat cheese, wild thyme and chives mixed with the seed gel i scooped out with a simple round teaspoon easily. Mixed that in with the goat cheese mix and baked on the cooler side of the grill.

Completely transformed that bland tomato...

But i keep reading about other 'Indigos' that are so much better.
Any similar size? Better flavor? Still producing what i had this season...grew tall and heavy producers? I do like the 'salad ping-pong ball size with thick mesocarp'.

Roasted they were over the top delicious.

[PhilaGardener]

Those look delicious!

[NarnianGarden]

Yes, any bland or meh tasting tomato becomes delicious - or at least edible - when roasted

(Personally, I didn't think Indigo R was too bad, when allowed to ripen fully... just a common red tomato taste)

[Cole_Robbie]

None of the blue-on-red varieties impress me as being that amazing of flavor, although I did like Gargamel.

I like the yellow antho varieties better, like Bosque Blue BumbleBee and Yamali Yellow.

[Hunt-Grow-Cook]

Blue Beauty and Black Beauty tasted great to me. Under ripe fruit is common on the Antho varieties.

Here is some black Beauty that have the brick red/maroonish color. Fully ripe, juicy and delicious. Notice the color on the sliced picture...noticeably darker than a normal red/pink tomato that's shown above and below it.

[oakley]

Thanks for that. I will try some other newly developed antho varieties next year. I did let them ripen fully on the vine and that took weeks. Since this has become an annual tomato tasting menu and they hold up so well i see many more varieties i should try...and plan on stuffing/roasting. Very easy
to pull off. I've just never had a tomato so thick skinned and so easily 'shelled' for stuffing ...and so great roasted. And in all my research i only found one blog post about using it for that purpose.

I did use a bit of good olive oil but just a drizzle, maybe a tbsp for all of them and a slight plash of good vinegar....warm goat cheese is nice and savory but the tomato did become the star of the dish and not a back seat flavor as i thought it would.

I ended up freezing most of them as they ripened, so they will be a great addition to fall sauce.

[bower]

We did the same 'stuff and roast' trick to deal with Violet Jasper. Simply unfit to eat fresh, but a tough and pretty skin....

[Gardeneer]

Indigos, the one I have grown Are not famed for taste. But I think Indigo Apple tastes better than the Rose. I have read That Indigo Cherry Drops tastes better

[habitat_gardener]

I finally tasted the Indigo Kumquat F1: pretty good, sweet. And just now I picked one that's not quite ripe, before the rats get it. Beautiful star pattern on the stem end!