Have you ever noticed that the tomatoes that look the worst often taste the best?
This beauty would never appear on any store shelf, but it was delicious! Sure, it's a bit tricky cutting out the stem, and those strange brown rings (they're just on the skin - anyone know what they are, and what causes them?) but it's definitely worth it, in my book, for the flavor. Unless I'm entertaining, I really don't care what it looks like (and if I invited people over, that means I'd have to share!)
Sorry, I don't even know what variety this one is (I'm guessing either a Brandywine or a Mortgage Lifter - my tomato patch this summer was a mishmash of old seeds I needed to use up (I think all of them were between 5 and 10 years old!) So there were some of those two types, some Jelly Bean, some Beefsteak, and I think some saved Romas, too - so I have quite a variety pouring in!)
that tomato is looking mighty thicc tho
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