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Homage to Annie's tomatoes

8 years ago

last modified: 8 years ago

Here's a not very good photo of the white tomatoes that I grew from seeds Annie sent me. This year's tomatoes were a rainbow theme. I have no idea what variety they are since the labels fell off the ones I planted. The yellow one is Lemon something or other and then I think there are two pink ones, like pink lady or something. But anyway, Annie said the white ones were some kind of German tomato. They were SUPER DELICIOUS! Best tomatoes I have ever grown. They had a little pink blush inside, just yummy, yummy. I ate most of them in sandwiches but did make some yellow pepper salsa with a few and some of the yellow ones. Thank you CF friend!

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Comments (6)

sally2_gw
8 years ago
They look great, and so does your salsa.

Sally
party_music50
8 years ago
Looks good! That's amazing that a white tomato is so superior in taste... are they also productive plants? I've grown white a couple times before -- White Wonder, I think -- and they tasted very good but I didn't get many tomatoes. Most people won't even try a white! :)
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I agree, I'd just use the tomatoes. Squishing them all up would result in a paste like texture, not the chunky salsa that I make. In fact, I'd probably just chop 'em up and not worry about the skins, or slip the skins from the frozen tomatoes and chop them up, maybe drain a little. You will probably get a thinner "sauce" instead of the thick and chunky salsa, but it would still be good. ruthie, you are right, I just added the sauce and paste for texture, I wanted that thick/chunky salsa, not what we call "taco sauce" here, which is more runny and has smaller chunks of the veggies, or no chunks at all. Annie
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AS, there is no "science" behind that particular ingredient, it's simply a matter of trial and error to get the texture my family likes. The juice and goo inside the tomato is much more liquid than the sauce is. I could cook it down for a long time and eventually get a similar texture, but then it tastes more "cooked", if that makes sense. I found that draining the watery portion of the juice and getting rid of some of the "goo" and seeds made the texture better for me. I don't like a lot of seeds in the salsa, so I remove some of them, that makes it more palatable for me, other people might not even notice. I do want the salsa thick enough to stay on a chip, so I add the sauce and I don't have to boil it for hours to make it thicker. Annie
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rhome, I think bread is one thing that cannot be successfully made by weight, the same thing, every time. Ratios depend on the brand of flour, the humidity, the recipe, the way my hair looks when I got up in the morning. Well, maybe not that last thing, LOL, but a lot of factors. I can only bake bread by feel, sometimes I add more flour, sometimes more liquid. My technique depends on the type of yeast I have on hand and how impatient I am. Grandma taught me to cook by feel and by how "it looks". What's more, taste is much more important to me than appearance, and that factors into my "style" of cooking, much like my theory that no matter how good the food is, it doesn't make up for lousy company, LOL. I'll pass up filet mignon with a self-important bore for a peanut butter sandwich with someone smart and funny. So, you have a zucchini bread recipe you LOVE and no zucchini? I'd just go ahead and use the green tomatoes. Actually, I was thinking more along the same texture and sour flavor as rhubarb, so if you have a rhubarb recipe you love, green tomatoes might make a good sub! Deanna, you weren't taught to cook by one of those Grandmothers, like mine, were you? (grin) Annie
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I use the boiling water method to peel the tomatoes, primarily because I dislike the pieces of peel, they seem like bits of chewy paper to me. I do know that LindaLou used unpeeled tomatoes in something she made, and she said she put them into the blender or food processor and so the tiny pieces were not noticeable. I like chunks of tomatoes in my salsa, I don't like it smooth or runny, so I peel 'em. I just made a batch of my salsa and subbed peaches for half of the tomatoes, ala KatieC. I peeled the peaches too, I just cannot eat the peels on peaches, and so they got the "dunk", just like the tomatoes. Annie
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l pinkmountain
Original Author
8 years ago
They were just as productive as any others. They were my most productive ones, but I'm no tomato whiz so I can attest that they are also relatively easy to grow. But I guess unfamiliarity was one reason I ended up with lots of them left at our plant sale, they were not big sellers. (The labels getting lost might have also been a contributing factor.) But no problem with that, more for me!!
annie1992
8 years ago
L, I think those are actually "Great White". Mother also says they are the best tomatoes she's ever tasted, and she saved the seeds from the original one I grew, so I just keep saving the seeds. Unfortunately, mine didn't do so well this year, none of my tomatoes did, but that white tomato is one of my favorites and makes awesome soup with some red sweet peppers, very yummy. The dark yellow one looks like Lemon Boy or Lemon Girl, one of Amanda's favorite tomatoes, also very delicious, mild and sweet. Anyway, I'm glad you liked them!

Partymusic, that white tomato was extremely prolific here in Michigan, I got baskets full from just 6 plants last year. This year they were prolific too, but first my tomatoes got a fungus from the cold/wet spring. I got that under control and the hornworms ate them right down to stalks. As they came back and just started ripening, we started getting rains and so they split. (sigh) Not just the Great White, all the tomatoes, even my old standby Rutgers, struggled here. Most farm markets don't even have canning tomatoes available. I didn't get a single Mortgage Lifter or Pineapple, I got a handful of Peach, three Indigo Rose. The Sungolds just died. Two tomatoes from Taxi and enough from Rutgers to can 16 quarts so far, and about half a dozen of those Great White, by far the most successful of my heirlooms other than old faithful Rutgers.

Annie
dcarch7 d c f l a s h 7 @ y a h o o . c o m
8 years ago
If you have tried a variety one year and didn't like it, try growing it again.

The same any fruit, vegetable can taste very different grown every year, depending on weather, where they are planted and how they are grown..

I have grown Great White, White Wonder, White Queen ------, all were good.

dcarch
l pinkmountain
Original Author
8 years ago
last modified: 8 years ago
Great White and German both start with "G." Which is how my fried brain works these days. Funny you should mention soup Annie, it is on the docket for this week, to use up the remaining tomatoes, peppers and basil . . . !

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