Ad blocker detected:Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
-
redzed
- Moderator

- Posts:3862
- Joined:Fri Apr 20, 2012 06:29
- Location:Vancouver Island
Post
by redzed » Mon Aug 26, 2019 15:49
Nice! Looks like they are Roma tomatoes which usually have thicker flesh and probably a higher yield when dried. Have you done other varieties as well?
-
Bob K
- Moderator

- Posts:2232
- Joined:Sun Jun 02, 2013 15:16
- Location:Northwest Ct
Post
by Bob K » Mon Aug 26, 2019 17:15
That's mostly San Marcianos and a few Beefsteaks. And yes the plum tomatoes like Romas and San Marcianos have a higher yield when dried. I give the S Marcianos a definite plus in the flavor department over the Romas. Regular tomatoes like Beefsteaks shrivel up to a much smaller size and don't seem to retain the flavor like the Plum varieties.
-
Butterbean
- Moderator

- Posts:1955
- Joined:Mon Mar 05, 2012 04:10
- Location:South Georgia
Post
by Butterbean » Mon Aug 26, 2019 23:14
Those look great.