I have a small 8 x 6 greenhouse and was quiet pleased with the crop of tomatoes on most of the plants grown, ie gardeners delight red cherry and yellow pear, however the cooking tomatoes, Amish paste were very poor, probably only cropped 8 tomatoes from two plants, can anyone suggest a good cropping cooking tomato for the greenhouse and also good variety for outdoors
thanks
How about Roma - I grew these outside in 2009
I can recommend 'marmande' for a superb cooking tom, very large, full-flavoured fruit. ;)
Are t5hey indoor or outdoor?
Quote from: JoeCocker on January 04, 2010, 12:42:38
Are t5hey indoor or outdoor?
I grow them indoor, try 'alicante' for out-door in a sheltered position ;)
I do them indoor too... :)
I do not rate Amish Paste at all--weedy looking plants when young and nothing special when grown.
Try Roma as mentioned or San Marzano or Principe Borghese for cooking/paste-they all do well outside here -given a blight free year
Another vote for San Marzano, they were a bit late to start ripening in my GH this year but once they did the only way to keep up with them was a regular freezing session.... they produce big tomatoes too... I had one that weighed in at over 7 ounces, which is pretty huge for an italian plum in our climate.... plus if you can deal with the colour Black Krim (a big Polish brqowny-purple thing) tastes great, crops heavy and is spectacularly early..... especially for something that is basically a beefsteak....
chrisc
I grow Roma inside and out, the indoor ones always have a little blossom end rot on the earliest fruits, but I put up with that for the flavour. They are marvellous.
I grew Super marmande last year and had some cracking fruit for eating with steak, didnt grow the itailian suace plum toms but got Roma Vf this year to try im told its a good reliable variety (think some one has allready suggested this one above, sorry). I used some of my cherry toms for making salsas and the Money Makers, Shirley, Alacante and Totem we mainly used in salads, stew thickeners, curries or even blanched to remove the skins then put in a pasta sauce, lovely........................hmmm got me hungry now.
w00dy
Thanks All- I'll try Roma this year, happy eating