korney, That's the earliest I've seen for a tomato! I assume it's 39 days from transplant? Those first 3 sound like winners to me. I cherried myself out a couple years ago; had cherry plants taking over everything. The weeds couldn't even kill them. I usually only do Sungold, Black Cherry, and Mystery Grape now. I might try Red Robin next season. I dry them then pack them with garlic in olive oil. My grandma always ends up eating them all.

I've been making this icing for years. My recipe is slightly different (flour/milk/vanilla amts.) Waldorf Astoria Frosting Cook together until thick: 1 c. milk 3 T. flour (Beat until cool) Cream together & beat until light & fluffy. 1 c. butter 1 c. sugar 1 Tablespoon Vanilla Combine the two mixtures, adding the cooked portion gradually. (I always just incorporate the two mixtures & beat it briefly.) Love this frosting but it probably resembles a filling a bit more than a frosting. That is, if you want fancy swirls & peaks, I don't think it's going to work for that. Maybe the other recipes using more flour might be a bit more decorative? Anyway, I love it just cause it tastes good and is just sweet enough w/o being too-too sweet. Oh, I always use salted butter and a 'glug' of vanilla--don't measure. Several posters here rave about KA's 'Fiori di Sicilia' flavoring so maybe that would amp up your frosting? (I haven't gotten around to ordering any of it yet...)

Wow, thanks for all of the responses. Anchovy paste came to mind as "instant umami" but I am trying to keep my purchase of things like that down right now. We will be moving in a month and a half (so the builder says. I'm dubious) and I want to keep things simple until then. I have tomato paste in a tube, molasses, and Worcestershire sauce on hand. I think I'll start with those and see how it goes. John, I think your advice to cook longer with the lid off may help a lot too. The tomatoes don't seem to have adequately caramelized. They are still redder than I think they ought to be.

Like many other fruits and vegetables, the flavor qualities are often affected by growing conditions, soils and rainfall. What is intense one year may be far less the next year.