Roma Toms dry

[keat63]

I've been growing Tomatoes in my greenhouse for many years, usually popular varieties like money maker, Alicante, Ailsa Craig etc
I also grow a small plum tomato, with seeds taken from a supermarket tomato a few years ago, and new seeds harvested each year.
I've also have a plant from seeds which were taken on a Greek holiday.
All of which are to be expected.


I just love tinned tomatoes, however as the seeds in tins are dead, this year I bough a pack of Roma Plums.


These are without doubt the very worst toms I've ever had.
While they are plump, ripe and soft, the insides are dry and look crystallised.
The taste and texture is nothing what I expected.

In almost 25 years, I've never seen this.
Whilst I'm not ruling out that I've done something wrong, 25 years of growing toms would indicate to the contrary.
And both plants are the same.

Any ideas. ???




Oh and remember the supermarket plum toms I mentioned earlier.
These are without doubt the best I've ever grown.
So much so, I've been growing these for about 5 years.
Sweet, firm and crunchy, almost like grapes.
I eat these straight from the vine, while i'm watering.

I will be harvesting seeds again for next year, if anyone wants any, send me a stamped addressed envelope and I'll send you some in the post.

[keat63]

Just a quick update.

After posting the thread I picked one, cut it in half, popped it in a frying pan with a small amount of water.
Cooked it for 5 minutes until it was soft and the water evaporated.
A pinch of salt.



Awful raw, but lovely cooked.
Maybe it's the variety.

[veggiechicken]

Roma are recommended as a cooking tomato for sauces as they're drier with more flesh than a salad tomato.

[kitty12345]

I'm glad I'm not the only one. I grew Roma this year and was sadly disappointed with the taste. Luckily I also grew cherry tomatoes so at least we have some for salads. I've cooked down all the Romas and stored into jars for pasta.

Next year I will try the popular varieties, I have some Moneymaker seeds.

I have grown Roma in Greece before and they were definitely tastier... maybe more sun?

[casejones]

i prefer growing san marzano for making sauce.

[Thelma Sanders]

i prefer growing san marzano for making sauce.

I think they taste better, but they get really bad blossom end rot, even when the other tomatoes are fine, plus they are late to ripen - so I gave up on them!

I've been trying different varieties for a few years and this year Polish Linguisa have done really well, so I'll grow them again to see how they perform without a heatwave

[MarkPelican]

I’ve given up on most of the Italian plum tomatoes, they seem to get BER and don’t ripen well, kibits Ukrainian for paste tomatoes for me.

Everything seems to have done well this year, I paticularly like moonglow, Carolina, big rainbow, true black Brandywine and halons. The white zebra are doing well now they’ve passed the BER stage.

[Yasai]

I’ve given up on most of the Italian plum tomatoes, they seem to get BER and don’t ripen well.

Ohhh...so it’s not just me then. I’ve grown Napoli this year and also Scatolone. Lots of BER and infinitely underwhelming. I don’t have space for many plants so it’s so disappointing when they don’t perform well.

[annie8]

Had been asking on another thread for recommendations for non cherry tomatoes ( happy with sungold and gd for that). I can’t go too big given where I live and a bit disappointed with Shirley’s this year - although they have ripened. Might not bother with san marzano - not one ripe one yet but would like to try the taste before I rule it out.

[MarkPelican]

Had been asking on another thread for recommendations for non cherry tomatoes ( happy with sungold and gd for that). I can’t go too big given where I live and a bit disappointed with Shirley’s this year - although they have ripened. Might not bother with san marzano - not one ripe one yet but would like to try the taste before I rule it out.

My “discoveries” this year at that sort of size are Jaune Flamme and Darby Stripe. Flamme are sharp and flavoursome and Darby stripe are rich and red.

If you have the patience for a beefsteak, I’d go for Summer Cider or Black Brandywine but they’re late, I have picked them into mid November.

[keat63]

Not a trace of blossom end rot on mine, just very dissapoiinting reagrds the tase and texture.
I imagined them to be fruity and juicy (like those from a can).
Instead, tasteless and mushy inside.

I harvested about 2 kg's last night, I'm going to try sun drying in the oven this evening.

[veggiechicken]

That's like saying you expected tinned peas to taste like the ones you pick from the plant - they're changed by the processing into something different.

[keat63]

I was hoping they would be better than the ones from a can, not worse :-(

[AmateurOne]

I’ve grown Franchi Pomodoro Rio Grande which have had a fantastic yield of large tomatoes with hardly any BER. They had some BER early on however that was more to do with watering.

Not many seeds and thinish skin which overall made great Passata.

[robbra]

Tinned tomatoes are cooked in the tin, not fresh, normally with vine tomato juice. Roma are for cooking not eating fresh, have you cooked yours? It will make a lot of difference.