I think you are doing just fine. Nothing to worry about. The smaller seedlings may seedlings may possibly surprise you and catch up with the others after they are set out. Tomato plants grow like crazy once they are in the ground. Jim

Check this out. http://tatianastomatobase.com/wiki/Tatiana's_TOMATObase_-_Heritage_Tomatoes Damon

Thanks everyone for all the input and advice! I wanted a lot of seeds because I hoped to offer them to the people on seed savers forum who donated seeds to a program with people who have profound disabilities where I work. These are probably a named tomato but I don't know the variety. The Swartzentruber Amish family I buy them from doesn't know the type. They just call it a low acid tomato and have been saving the seeds for "a long time". The plants produce an amazing yield of large to very large tomatoes. The fruit is meaty and most are round or oblong, rarely lumpy and excellent for slicing. They have good old fashioned flavor. I actually like the flavor of the brandywine and better yet, Cleota Pinks a little more, but these are very worthy tomatoes. From the road or vegetable stand I can't tell if the plants are potato leafed or not. I did save seeds from several nice tomatoes that weren't blanched. Instead of fermenting them the way I usually do, I placed them in a tupperware sandwich container with pinholes punched all through the lid (from different project). They got moldy!!!!!! Don't know if I'll have any to share or not. Might go buy a few more. They sell individually for .50 a piece. So.. that's the story behind the seeds! Linda Renee

I use fermentation regardless of batch size. On the drying table right now are 30 little seeds from a variety I found growing by the road. It was one 2 inch round bright red globe - nearly perfectly round. I also just finished packing over 800 Cherokee Purple seeds from one batch. (Trudi!!!?? :>) -) I cut the larger tomatoes into thick slices and using the point of a very sharp knife, carefully cut the seed gel masses away from the meat of the fruit and into a strainer. The strainer is above a container which catches the juice. This allows me to put the remainder of the tomato into the dehydrator. The seeds which are still in the gel mass are then gently scrubbed against the screen of the strainer enough to break up the globs and catch more juice. Breaking up the globs like this, I feel gives the little "microbe critters" a head start, a thinner gel to dissolve, and a much better chance of getting their job done. I also think we have to stir the mixture often during fermentation to further help break up gel around the seeds. Several tap water rinses get rid of all the debris and a 4 to 1 water/bleach rinse followed by more rinsing until I don't smell the bleach finishes the chemistry part. I spread them on a paper plate (cheapest, flimsiest) and after 2 to 3 days take a credit card size piece of plastic and gently loosen the seeds that are still gently stuck to the plate. 2 more days and into small ziplocks and a coin envelope marked with the variety and the date saved. I don't think I care for the TSP or AJAX or Comet or other scouring cleaners. It's because I just don't like even the "possibility" of damaging the seed coat. Having said that, I DON'T KNOW that the grit WILL damage the seed coat, but until time proves differently, I choose to think the possibility is there. Good tomatoes are hard enough to grow. For me, damaged seed coats would be like starting the race with an unnecessary, self-imposed handicap.