No, tomatoes don't all taste the same

Jnana Hodson

April 30

The first year I witnessed the gardener in our household sprout and then transplant a dozen or so varieties of tomatoes, I was perplexed. Foolish me, I thought tomatoes were pretty interchangeable. Not so by the end of summer, when I had discovered how much each variety had its own identity. Some ripened earlier than others, a major consideration in our short growing season. Some were firmer while others were juicier. Each variety matured in its own size and shape. Trying to describe the range of flavors could soon sound like a wine tasting commentary. So far, we've had nothing that has delivered a hint of slightly warm asphalt, which seemed to be a plus for one wine critic. We'll save you our own take.

Also important to us is disease and blight resistance. New England can be a difficult region for tomato growers.

Here's a sampling of what we've cultivated, eaten, and even dried, canned, or bagged frozen.

Goldie: A large, deep orange, slicing beefsteak fruit. "The perfect tomato," as I blogged back on August 26, 2021, touting it for its starring role on my beloved sandwiches. This heirloom variety is one of the last to blossom and bear harvest for us, but it's definitely worth the wait.
Pruden's Purple: Valued as being one of the first large tomatoes to mature (72 days), this firm wonder has a distinctive deep pink, ridged appearance. It also contains few seeds. The flavor is described as nicely balanced between sweet and tart.
Brandywine: A very popular large heirloom, this one generally matures in 80 to 90 days. Many folks consider it the tastiest of the lot. Its leaves resemble potato plants more than tomatoes, and the heavy fruit means the plants need a lot of support.
Yellow Brandywine: A gold-yellow variation created in 1991 from the famed Brandywine heirloom, this beefsteak weighs in at up to two whopping pounds a globe.
Sungold: These tangy sweet golden orange cherry-size tomatoes are among the earliest to arrive for us – within two months, supposedly, though for us that meant early August last year – yet continued to deliver through September. Harvesting at peak can be tricky, though: a shade too early misses the glory, but a shade too late and they start to spoil. Their flavor is described as intense and sugary-sweet, a delightful addition to salads. They form in clusters of ten to 20 tomatoes on a vine. Add to it the red Glacier, another cherry tomato that arrives early and continues valiantly into autumn.
Juliet: This small, elongated, prolific paste tomato has been a true workhorse for us. It freezes well, providing a foundation for soup and sauces throughout the winter. Lately, we've augmented this one with Plum Regal, primed for the end of the season; Amish Paste, a larger elongated plum tomato that also works well for soup and sauces; and Roma, an egg-shaped three-incher prized for making paste and sauces.
Opalka: At the larger end of the paste tomatoes, this Polish entry grows up to five feet tall and has irregularly-shaped fruit up to six inches long. Tasters at Fedco Seeds described it as "an oasis of flavor in a desert of tomato hell," "a pleasing texture and good aftertaste lingers," "round and mellow flavor… full-bodied." As I was saying about critical taste analysis?
Cosmonaut Volkov: Back to the one-pounders I love for tomato-and-mayo sandwiches, this slightly flattened beefsteak is named for a Russian astronaut who died returning from space. It can go mushy if overripe, though.
Omar: Or more accurately, Omar's Lebanese, which was introduced in 1996 via a Lebanese college student named Omar Saab. Typically weighing in at up to 1½ pounds apiece, the fruit sometimes ambitiously reaches three or four pounds. The flavor is described as "multidimensional sweet."
Copper Beauty: An elongated and very tasty small tomato, this one still has lots of green in its skin when ripe, augmented by orange streaks, along with a dark red interior when sliced.