This is why I grow tomatoes...

[Figgerlickinggood]

Nice tomatoes and a nice scale, Joe. Love that vintage look.

I hear you about the mealy texture. I can't stand those and, surprisingly, there are quite a few of those, and people like them. I like my mater smooth as cream cheese

This year was fantastic for tomatoes. All tomatoes that ripened in July and early August this year in the heat we had, tasted exceptionally sweet and flavorful. We had more BLTs and salads in those two months than in the past year, maybe two


Over the past 10 years or so, I've grown probably close to 200 varieties, maybe more. From all over the world. Eastern Europe, Central Europe, Balkans, Italy, Central Asia, France, Spain, US and Canada. I now grow about 20 varieties. Next year will like be more like 12. Only our favorite ones, the best of the best for our tastes. I do add 1-2 new varieties to trial but it seems nothing beats our staples anymore.

I grow tomatoes because it's impossible to buy truly tasty tomatoes here. Like figs.

That’s a beautiful tomato. I saw a very large tomato once on a YouTube video but they never said what variety. So I made a comment to the poster of the video asking what variety and he replied it was a “Domingo” tomato. I’m thinking of ordering seeds if it and try growing it next year.

• Orders

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Domingo Tomato​

$2.50 – $3.50Price range: $2.50 through $3.50


Rated 5.00out of 5 based on 2customer ratings

Domingo Tomato​

Domingo tomato is a fat, unapologetic beefsteak with fantastic taste. Fruits can reach 2.5 pounds but average 1.5. Sweeter, meaty, old fashioned taste will suck you in and keep you wanting more. Perfect for sandwiches and so much more. Production is good for such a large variety, but not prolific. Pink fruitsbegin to ripen about 85 days after transplant. Our plants had good resistance to early and late blight. These will benefit from early staking and deep watering every once in a while. Great looking, crack free fruits! You will need to find your slice of bread under these. They are huge! A keeper for me!

 

[Figgin' A]

That’s a beautiful tomato. I saw a very large tomato once on a YouTube video but they never said what variety. So I made a comment to the poster of the video asking what variety and he replied it was a “Domingo” tomato. I’m thinking of ordering seeds if it and try growing it next year.

• Orders

• 
  

1. 
2. 
3. 
4. 
5. 
6. 

Domingo Tomato​

$2.50 – $3.50Price range: $2.50 through $3.50


Rated 5.00out of 5 based on 2customer ratings

Domingo Tomato​

Domingo tomato is a fat, unapologetic beefsteak with fantastic taste. Fruits can reach 2.5 pounds but average 1.5. Sweeter, meaty, old fashioned taste will suck you in and keep you wanting more. Perfect for sandwiches and so much more. Production is good for such a large variety, but not prolific. Pink fruitsbegin to ripen about 85 days after transplant. Our plants had good resistance to early and late blight. These will benefit from early staking and deep watering every once in a while. Great looking, crack free fruits! You will need to find your slice of bread under these. They are huge! A keeper for me!

Looks good, hope you like it. I find that, like with figs, you can't trust pics and descriptions of tomatoes; you have to grow them yourself, in your microclimate, to see how well they will grow and how you like them.

 

[Figgerlickinggood]

Looks good, hope you like it. I find that, like with figs, you can't trust pics and descriptions of tomatoes; you have to grow them yourself, in your microclimate, to see how well they will grow and how you like them.

Sorry about the photo repeats. I have no idea how that happened. I only tapped copy and paste once then post.

 

[Figgin' A]

Sorry about the photo repeats. I have no idea how that happened. I only tapped copy and paste once then post.

No worries.

 

[TorontoJoe]

Nice tomatoes and a nice scale, Joe. Love that vintage look.

I hear you about the mealy texture. I can't stand those and, surprisingly, there are quite a few of those, and people like them. I like my mater smooth as cream cheese

This year was fantastic for tomatoes. All tomatoes that ripened in July and early August this year in the heat we had, tasted exceptionally sweet and flavorful. We had more BLTs and salads in those two months than in the past year, maybe two


Over the past 10 years or so, I've grown probably close to 200 varieties, maybe more. From all over the world. Eastern Europe, Central Europe, Balkans, Italy, Central Asia, France, Spain, US and Canada. I now grow about 20 varieties. Next year will like be more like 12. Only our favorite ones, the best of the best for our tastes. I do add 1-2 new varieties to trial but it seems nothing beats our staples anymore.

I grow tomatoes because it's impossible to buy truly tasty tomatoes here. Like figs.

Agree 100! Just can't buy a really good tomato. Occasionally, I'll find something at a stand in the country but home grown are the best.

Have you ever seen my pasting tomato? It's got barely any water and super sweet. My pop and his cousins found it down in Leamington back in the 70's. Really outstanding

 

[Figgin' A]

Agree 100! Just can't buy a really good tomato. Occasionally, I'll find something at a stand in the country but home grown are the best.

Have you ever seen my pasting tomato? It's got barely any water and super sweet. My pop and his cousins found it down in Leamington back in the 70's. Really outstanding

No, I can't recall seeing it, but would love to.

 

[TorontoJoe]

@Figgin' A

As the story goes. Sometime back in the late 70's, my father packed himself into car full of his cousins. "Apparently" one of them got a tip that this Calabrese guy in Leamington was growing this very different San Marzano variant. I was told they just arrived in town and apparently started asking around.... and someone actually pointed them in the direction of a farm... I don't know much beyond that but, this is a descendant of what they came back with and what I grow today. The pain in the culo is that they don't produce many seeds... but they're beautiful. I love them fresh too... but amazing stuffed.... and the best sauce tomato I've ever known.... What I don't eat in season, I use for sauce for my wood oven pizze. It grows big and produces heavy.



I have no idea of the origin. Given the perfection of this tomato it's just a guess. But given the quality and location, I can't help but imagine this is the result of some breeding program... and it got away.

 

[superdave336]

@Figgin' A

As the story goes. Sometime back in the late 70's, my father packed himself into car full of his cousins. "Apparently" one of them got a tip that this Calabrese guy in Leamington was growing this very different San Marzano variant. I was told they just arrived in town and apparently started asking around.... and someone actually pointed them in the direction of a farm... I don't know much beyond that but, this is a descendant of what they came back with and what I grow today. The pain in the culo is that they don't produce many seeds... but they're beautiful. I love them fresh too... but amazing stuffed.... and the best sauce tomato I've ever known.... What I don't eat in season, I use for sauce for my wood oven pizze. It grows big and produces heavy.

View attachment 12877View attachment 12878View attachment 12879View attachment 12880

I have no idea of the origin. Given the perfection of this tomato it's just a guess. But given the quality and location, I can't help but imagine this is the result of some breeding program... and it got away.

Hey @TorontoJoe do any of these sound like it?

Paste Tomato Seeds

These tomatoes are excellent for making sauces or soups.

tomatogrowers.com

 

[TorontoJoe]

Hey @TorontoJoe do any of these sound like it?

Paste Tomato Seeds

These tomatoes are excellent for making sauces or soups.

tomatogrowers.com

Nope. I’ve never seen another one that’s empty like this one. The absence of water in this tomato is like nothing I’ve seen before

 

[Figgerlickinggood]

@Figgin' A

As the story goes. Sometime back in the late 70's, my father packed himself into car full of his cousins. "Apparently" one of them got a tip that this Calabrese guy in Leamington was growing this very different San Marzano variant. I was told they just arrived in town and apparently started asking around.... and someone actually pointed them in the direction of a farm... I don't know much beyond that but, this is a descendant of what they came back with and what I grow today. The pain in the culo is that they don't produce many seeds... but they're beautiful. I love them fresh too... but amazing stuffed.... and the best sauce tomato I've ever known.... What I don't eat in season, I use for sauce for my wood oven pizze. It grows big and produces heavy.

View attachment 12877View attachment 12878View attachment 12879View attachment 12880

I have no idea of the origin. Given the perfection of this tomato it's just a guess. But given the quality and location, I can't help but imagine this is the result of some breeding program... and it got away.

Are these tomatoes naturally hollow inside like a pepper?

 

[TorontoJoe]

Are these tomatoes naturally hollow inside like a pepper?

Yes... exactly as you see them. I've seen Roma variants that have cavities, but still lots of jelly. These ones I have are essentially empty. Just nice thick walls for making sauce.

 

[Figsee]

This thread just reminded me I left a quart jar of tomato seeds fermenting after making sauce last weekend. Man I bet those have a smell in the basement. Guess I better make another batch

 

[Figgerlickinggood]

Yes... exactly as you see them. I've seen Roma variants that have cavities, but still lots of jelly. These ones I have are essentially empty. Just nice thick walls for making sauce.

View attachment 12933

I have to say I never seen a hollow tomato before. My first thought when I saw your pictures was like that old hamburger commercial with the 3 old ladies looking at a hamburger and saying “where’s the beef”?

 

[superdave336]

I think you should send some pics to Tomato Growers or another place and see if they know the variety. If not, name it yourself. It would be very cool to name a variety of something.

 

[TorontoJoe]

I think you should send some pics to Tomato Growers or another place and see if they know the variety. If not, name it yourself. It would be very cool to name a variety of something.

My father always just called them “Vuoti” (or Vuoto singular) Italian for “empty” or “void”

 

[TorontoJoe]

I have to say I never seen a hollow tomato before. My first thought when I saw your pictures was like that old hamburger commercial with the 3 old ladies looking at a hamburger and saying “where’s the beef”?

With a sauce/paste tomato, its flaws become its strength. A good fresh eating tomato is so juicy (watery) and cooking evaporates almost all of it, along with the flavor. The opposite happens when you reduce paste tomatoes: A sauce made from good paste tomatoes give your sauce the perfect flavour and texture with just the right amount of acidity and sweetness. You won’t need to cook the heck out of it to get the right consistency

 

[Carmelo]

This tomato plant has blessed us with these fruits .

 

[TorontoJoe]

Beautiful!

It’s been a really good tomato season. I was nervous in the spring with the rough start but they really came back in that heat

 

[superdave336]

Those are monsters!!! Beautiful tomatoes.

 

[Carmelo]

Beautiful!

It’s been a really good tomato season. I was nervous in the spring with the rough start but they really came back in that heat

It’s been really good compared to last year . We are giving tomatoes to our neighbour and family and still have too many for ourselves.
Best tomatoes salad we have had in the last couple of years. What a blessing!!