Green seedless. Slightly hardier than Himrod. Medium sized fairly tight clusters. Berries are crisp, sweet and fleshy. Good for eating fresh, excellent for raisins. Early.
I'm also picking the classic red romas! Yum! They are best when eaten right off the vine, still warm from the sun!A favorite in our house continues to be the little grape tomatoes. I like them so much more than any cherry tomatoes, mostly because they don't SQUIRT you when you take a bite. They also last longer and do well with refrigeration, unlike many other tomatoes!And, last, but not least, I've planted a TON of "Sun Gold" tomatoes. They are so cool! They literally sparkle in the sunlight!Here's what I do with the bulk of the bounty. TRY IT! YOU'LL REALLY, REALLY LIKE IT!
Now comes the fun part!**On top of the tomatoes, pour on some more olive oil, a bunch of sugar, a bunch of salt and pepper, some oregano, thyme, and basil (fresh or dried). Using a big spoon, toss everything so that the tomatoes are well-coated.
**Cover with foil and put in the oven for 1 hour! DO NOT TAKE OFF THE FOIL!!! You want the stuff to steam up well.
**After an hour, remove the pan and toss everything around again. You can add more oil if you want.**Now, remove the foil and reduce the heat to only 275 degrees. Yes, that's right. Now you are going to slow-roast the concoction! Roast at this temp for 2-3 hours. You can stir occasionally. It will get sticky as the liquid reduces.
Roast for several hours and remove. Let it cool.
Cook up some pasta.
Toss it with the sticky "sauce," adding grated parmesan and whatever else you like on your pasta. We like pine nuts and more fresh basil from the garden.
Cook up a whole bunch and freeze for your winter-eating needs!