With tomato season in full swing, Fresno County Master Gardeners gathered to taste test 15 of the tomato varieties that were propagated by Master Gardeners and sold to the public last spring. A few varieties grown by individual Master Gardeners were also rated.
The clear winner of the poll was the cherry-sized, elongated deep brownish-red Bronze Torch, which was grown from seed by Master Gardener Josefa Price. Other cherry-sized tomatoes were strong contenders in the taste test, including perennial favorites Sungold, Honey Delight and Valentine.
These sweet tomatoes won the contest that favored the smaller, easy-eating types, while other tomatoes are still winners. Roma and San Marzano, for example, offer the rich flavor profile and meaty texture needed for the best sauces and paste. Celebrity and Fourth of July are ideal for slicing and using in hamburgers and sandwiches.
Merced County UC Master Gardener Tom Dinwoodie traveled to Fresno to share his extensive experience in growing and tasting tomatoes with the local Master Gardeners. Known regionally as “Tomato Tom,” Dinwoodie suggested that the taste test results be used to select tomatoes from the thousands of varieties available for next year’s plant sale.
His personal favorites are Super Sweet 100 (which should have ‘1000’ in its name, he said, because that better reflects the abundant yield), Sungold, Super Fantastic, Blue Ribbon and Celebrity.
Tomato Tom displayed tomatoes exhibiting common ailments – such as blossom end rot, sun scalding and fruit split – and outlined strategies for preventing them, including consistent water, judicious pruning and proper nutrition. In most cases, he said, the damaged fruit is still edible. Just cut off the unsightly area.
Sue Bohigian, a Fresno County Master Gardener and Master Food Preserver, shared tomato trivia and preserving tips:
- Tomatoes are botanically fruit. However, the U.S. Supreme Court in 1893 proclaimed them vegetables for purposes of international trade tariffs.
- The salt typically sprinkled on tomatoes boosts their flavor because it balances the fruit’s bitterness and acid, making them taste sweeter.
- For easy skin removal before preserving, collect freshly harvested tomatoes in the freezer. After they defrost, the skin easily slips off.
- Don’t throw away tomato skins. Using a dehydrator or oven, dry the skins to a crisp and then pulverize to a powder. Use the powder to flavor soups and sauces, meat rubs, eggs and roasted vegetables.
- For safe tomato preservation recipes, see the National Center for Home Food Preservation website.
- Find recipes for using your preserved tomatoes on the UC Master Food Preservers website.
- Save your seeds from your favorite tomatoes for growing next year. Learn how.
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Written by UC Master Gardener Jeannette Warnert.