Looking for a strong tomato taste

[happyscientist]

Hello everyone,
I have been lurking for a while but haven't posted yet. I am looking for suggestions for a strong, acidic tomatoes. I see so many seeds and plants advertised as mild or low acid, but I want FLAVOR. I eat tomatoes whole like apples, and I want to know that I am eating a tomato.
I am not too picky about size, but since I am the only one in my house that eats tomatoes (I suspect there is something wrong with my husband), fruit over a pound each would just go to wasted.
The climate here in West Virginia is pretty tomato friendly (zone 6 with plenty, if not too mcu, rain). The season is a bit short though. We always get an early fall snow/frost, that kills the plants before they are done producing. That is why my druzbas never have much luck.
Also, has anyone tried manipulating the taste of a tomato with soil conditions? Right now, I am just trying to make my soil healthy. My garden is clay that gets amended each year with leaves and bloodmeal in the fall and compost in the spring. I also put down a layer of mulch in the spring that gets tilled in with the compost and the decomposing leaves the following spring. This adds about half an inch to one inch of topsoil each year. This is my third year gardening here, and I have started rotating my crops, moving corn and green beans to where the tomatoes were last year, and squash to where the peppers were. Can I add anything to this process that improves the growth or flavor of my tomatoes?

Thanks for your help.

[dcarch]

Originally Posted by happyscientist

Hello everyone,
---- but since I am the only one in my house that eats tomatoes (I suspect there is something wrong with my husband), -----

Welcome!

Has your husband tried different verieties of tomatoes? There are so many different tasting ones.

dcarch

P.s. What field of science are you in?

[tomatoguy]

The difference in "sweet" tomatoes and "acidic" tomatoes is in the sugar content, not the acidity. The whole "low acid" thing is a myth that many folks believe in, even some of the more respected seed vendors like Victory Seeds. They should know better.

I have no information on manipulating soil pH or anything else to make the tomatoes taste more acidic. I do know that well grown tomatoes that get plenty of sun are more flavorful.

I would think your best bet would be to try varieties that are known for a strong fullbodied taste. I would also steer clear of those that are advertised as "low acid" and those known for a sweet taste. All of the bi-colors and black tomatoes I have tried have been sweet along with many of the varieties with German in the name like German Johnson and German Queen.

Strong tasting tomatoes are my favorites too, so here are a few that I like:

Brandywine Sudduth's
New Big Dwarf
Delicious
Mortgage Lifter
Big Red
Clear Pink Early
Earl's Faux

The one thing I have found that seems to strengthen the flavor of tomatoes is Greensand. I suppose that is because it provides the plants the trace minerals they need. If you get Greensand, check the label to be sure that it is Jersey, rather than Texas Greensand. The Jersey variety has been used in gardens for hundreds of years and is more potent than the Texas stuff.

mater

[feldon30]

Based on actual experience:
Red Penna, Cherokee Purple, Brandywine pink (Sudduth's)

[happyscientist]

dcarch,
I gave up trying to get my husband to eat anything besides cooked romas years ago. I did just put half a dozen of those into the ground this morning. He won't even eat something like sunsugars.
For the past 6 years, I have been offically a bioanalytical chemist, although prior to that, I was an environmental chemist. I love the high-tech equipment and the challenges of working in an analytical chemistry lab.

[happyscientist]

Originally Posted by tomatoguy

The one thing I have found that seems to strengthen the flavor of tomatoes is Greensand. I suppose that is because it provides the plants the trace minerals they need. If you get Greensand, check the label to be sure that it is Jersey, rather than Texas Greensand. The Jersey variety has been used in gardens for hundreds of years and is more potent than the Texas stuff.

mater

Tomatoguy,
I have never heard of Greensand. Can you buy it at typical home improvement stores, or is it more of a specialty item?
Thanks.

[Sherry_AK]

Greensand can usually be purchased at a garden center.

[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!

[barkeater]

The most acidic tasting tomatoes I've grown recently would have to be Silvery Fir Tree and Aunt Gerties Gold.

Others with a good acidic flavor are Campbells 1327, Wisconsin 55, and Break O'Day. Coincidentally (or is it?), these 3 are all older open-pollinated commercial red varieties.

Most Pinks and Hearts are on the mild side to me, and Blacks are on the sweet side. Yellow/Golds are at either extreme I've found: insipidly bland to Very acidic.

I'm growing one for the first time, but from reading here I suspect the green-when-ripes are on the acidic side.

[barkeater]

Tomatoguy, you may have hit on something with the greensand. Maybe that has a lot to do with NJ having the BEST tasting tomatoes in the world! There was such a high % of potassium in the form of greensand in the sandy loam I used to farm, it had to have an influence, now that you mention it.

[duajones]

I have used greensand (glauconite) to green up my lawn after heavy rains but had not thought of using it in my tomato garden. Of course the Texas version is what is available locally. Love to hear more from those that have used it.

[tomatoguy]

Interesting thing about the greensand and organic gardening items in general. They used to be very hard to find around here. I can remember a lot of blank stares when I would ask for greensand or even soapy insecticidal spray. Fortunately, in the late 90's an organic/hydroponic garden store opened up and I could find both of those items and even good old worm castings. That store is gone now but since the upsurge in the interest in heirlooms and organics, you can even buy Jersey greensand at Lowe's and Home depot here. Those are the same places that only knew Miracle-Gro, Sevin dust and 5 foot tall tomato stakes a few years back.

mater

[missionrandy]

Try Black from Tula!
A full flavoured tomato, with sweetness, acidity, lots of taste and a touch of salt.

Mano is another variety you would enjoy! Three- Four ounce red round tomato's on a squat bush. Very tasty variety from Hungary...

Both will grow well in your garden...

Take care,
Randy
BC, Canada
Zone 7b

[Thawley]

Originally Posted by tomatoguy

The difference in "sweet" tomatoes and "acidic" tomatoes is in the sugar content, not the acidity. The whole "low acid" thing is a myth that many folks believe in...

We have some friends in the neighborhood who are both five-star chefs. The husband is a also a raised-bed veggie grower and has given me some good tips. He told me the other day that there is significant difference in the taste of tomatoes (from the same plant) depending on the time of day they are picked. He said in the morning they would have a more bitter taste with the more of the "tomato" flavor we get on our fingers after handling the plants. But toward mid-day, after the sun has been up and the plant was producing some sugars that the tomatoes would have less of the bitter and more of the sweetness...

Have others heard of this? I'm enough of a gullible noobie that he could have been totally pulling my leg and I would never have known.

[Fert1]

For strong flavor alone, I like SunGold, a cherry. I find it to be both sweet and sour, and being rather strong in both. It's a very full flavored tomato. Cherokee Purple, Pink Brandywine, Sioux, Green Zebra and Rose have all had a nice strong flavor.

A lot of people find Green Zebra to a have a strong, tart flavor. Some even say too tart, but I liked it a lot. On the other hand, I did not like Silvery Fir Tree. It wasn't that it was too sour so much as it just had a bitter, astringent aftertaste that I did not like. It is tart though. I'll give it that. When I first take a bite, I like it and then I get that funky aftertaste. Ick! Just ruins it for me.