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Beefsteak Tomatoes 🍅
DAN WILSON
Posts: 128
Afternoon all,
I am the proud owner of 6 beefsteak tomato plants that I have raised from seedlings bought from a garden centre. I have nurtured them well and they are now producing huge glorious tomatoes. I am (was) brimming with excitement. I imagined munching on glorious tasty tomatoes like one does in the Algarve or Nice for example.
Imagine my shock then when I finally snipped one from the stalk to eat and found it to be a comparable experience to eating soggy wet cotton wool. None of the acidic tasty sweetness for me. Like sucking a tomato flavoured sock.
Gutted.
What
have I done wrong and how can I improve this for next year?
I am the proud owner of 6 beefsteak tomato plants that I have raised from seedlings bought from a garden centre. I have nurtured them well and they are now producing huge glorious tomatoes. I am (was) brimming with excitement. I imagined munching on glorious tasty tomatoes like one does in the Algarve or Nice for example.
Imagine my shock then when I finally snipped one from the stalk to eat and found it to be a comparable experience to eating soggy wet cotton wool. None of the acidic tasty sweetness for me. Like sucking a tomato flavoured sock.
Gutted.
What
have I done wrong and how can I improve this for next year? 0
Posts
Beef ones do take longer to ripen so try giving the next one a bit more until it is a little redder. If that doesn't help maybe try from seed next year. That way you can start them early ( March/April) inside and plant out late May , that way there will be time to get them finished before September. Hope this helps.
This year I have ended up growing two varieties, Big Mama and Ozark
Sunrise both of which have excellent flavour, especially Ozark when roasted, is really sweet. It sounds ridiculous, but Ozark offends my eye, aesthetically. It is mis- shapen, lumpy and bumpy, with an almost black back, virtually no traditional tomato red colour, and difficult to tell when ripe. Big Mama on the other hand is a delightful large teardrop shape, Smooth, shapely and a good colour. I always leave mine on the vines until well ripened for full flavour before picking. I grew mine to make passata and soup, just made some tomato and chilli jam.
You have done nothing wrong in cultivation, it is the variety.
This year its Pomodoro, again large fruit, but very juicy and full of seed not flesh, not impressed.Â
Room no problem, but don't have a greenhouse so I'm on the hunt for a simple tasty large tomato that might replicate the beauties you get in continental european sunnier climes?