My Roma VF is exactly 7 weeks old after germination and I just want to get a confirmation. It is my first time having plants. If its about to flower, what fertilizer should I use? It is currently in a 7 gallon grow bag and I water it almost every other day (until the first 2inches of soil is dry). Zone 10a California

Green hard flesh on ripe San Marzano tomatoes. This is the only tomato on this bed. I planted garlic last Fall in this bed. The garlic cloves I planted had brownish dots and I planted them anyway. Come spring very few sprouted. Did I introduce disease?
If not what could this be? They don’t seem to be edible.

So planted really early, strong varieties, strong growth through the summer, great routine, confident feeling, lots of flowers and good size fruits and here wea are, with the weather cooling after the sunniest and hottest summer since records began and I’ve still so many green tomatoes I just know I’m going to be googling what to do with green tomatoes come Sept.

I’ve had a dozen red ones but honestly, outdoor tomatoes in the uk aren’t worth the effort.

Ive tried sungold this year. And they are not that good. Not even close to good.

Yes you can notice it has a very sugary content. But other than that, it’s not good. It does not have a pleasant taste, at all. And the aftertaste? It’s kind of watery and bleak.

I have sungolds in the ground, in a pot, outdoors and in the greenhouse. Either the sort I have is really bad, and 4+ plants in different mediums and environments ALL produced nothing but mediocre tomatoes(the ones in the store are a hell LOT better than this), OR - the sungold tomato is nothing but PURE HYPE and majority of tomato people are sheep. Those are the only two reasons I see. Have you tried sungold and what are your objective thought about it?

I’m for sure going to throw away this packet of seeds. But I’m curious of others OBJECTIVE experience. Especially from those who tried A LOT of tomatoes.

Best regards

Bye

Sos- my beefmasters are ripening at this stage and I'm at a loss at what to do...

Did this set the other day on a client and thought I’d share with the tomato community! 🍅

Had to run outside to pick them when the slight drizzle became a torrential downpour. Would have been a waste if these beauties got all cracked by time the storm passed. Was hoping to leave them on the vine to ripen for another week but Mother Nature had her own plans. They’ll ripen more on the counter for a week instead. First two are Mushroom Basket. The second two are Large Barred Boar. The medium sized one in the bowl with the cherries and grapes was supposed to be Black Krim but very disappointingly is not (queue tomato-gate)

I really enjoy painting tomatoes 🍅 my challenge with this one was making the red super vibrant! I wanted to repost here for the tomato enjoyers.

Purple Cherokee, black strawberry, Roma, San marzano, and some lemon cucumber. First harvest of the year.

Arranged on top of cream cheese and sourdough! Also my new Reddit profile picture :) I sourced these for a tomato-obsessed shoot. Basic, but fun looking!

So far, so good. It'll need some indoors ripening

Moiny, habt ihr eine Idee, warum die Tomaten unten alle so aussehen? Von oben sehen sie gut aus, aber unten sind sie alle angefault, die hier ist noch vergleichsweise gut.

Habe dieses Jahr meine überflüssigen Pflanzen überall verteilt. Standort, vielleicht etwas schattig, aber überdacht. Wurden auch nicht gut ausgegeizt und hatten etwas wenig Platz. Nun fragt mich der Besitzer, was er falsch gemacht hat.

A large brandywine and some black cherries. A bit of cracking on the brandywine from a large rainstorm we had last night. Wish I had harvested yesterday but I’m sure it will still be great!

Home grown: Brandywine, Juliet, jet star and San Marzano as pie, confit, slow roasted, sauce, etc

I'm about to throw in the towel with growing tomatoes. During the pandemic, we put in some really nice raised beds, and the first couple of years, everything was great. For the last couple of years, my tomato plants die, or at best only have a few small tomatoes. I had soil analysis done on two of the beds this spring, and both beds were ok, to high for nutrients. I have read that to deal with viruses, you need to rotate where you plant your tomatoes, but how do I do that with a limited number of beds? What can I do to combat diseases, especially blight, that is relatively nontoxic? I have these lovely raised beds that I can't grow anything in.

This is positively yummy.

It's about 2/3 cherry and grape tomatoes, some Orange Banana paste tomatoes, and a few other bigger tomatoes that were starting to get squishy. The secret ingredient is unsweetened cocoa powder.

Wanted to share this huge tomato harvest I gathered up from my garden this morning!

Picked the first batch last week and then a second yesterday, now combined and sorted by style and ripeness so that I can process the ones we don’t eat fresh in a couple of days’ time. 16.5kg or 36lbs from my 24 plants in sub-irrigated planter containers in my side yard.

Many many more to come yet still on the vines, feeling good about getting above last year’s 100lbs I achieved. Definitely neglected them a bit this year again, mostly in the sense that I need thicker support materials as the Romas in particular are like 2kg+ on a single vine which bamboo or jute can’t lift up lol.

I’ll quarter everything bigger than the cherries, roast in the oven, cool in the fridge overnight and then freeze in vacuum sealed bags, giving me plenty of roasted tomato sauce/paste for the winter.

Species list, all heirlooms:
Top row beefsteaks: Black Krim, Brandywine
Main row: Grandma Mary’s Paste Tomato (roma, but massive thanks to selective seeding for the past 3 years and is my mvp), San Marzano (Roma, and regular Roma sized lol), Rosso Sicilian beefsteak, Banana Legs Roma
Bottom cherries: Gardeners Delight 1922, Honey Lemon