Recently I have been asked how to obtain the best flavour from tomatoes.
A good question, and there are many types of tomatoes each with their own characteristics and taste and flavour.
A little search with Perplexity search engine revealed the follow information:
Tomatoes come in a remarkable variety of flavours, influenced by their type, colour, and growing conditions.
Here’s an overview of the different flavours associated with various tomato types:
Common Tomato Varieties and Their Flavours
- Roma Tomatoes: Tangy yet sweet, ideal for sauces and pastes due to their firm texture.
- San Marzano Tomatoes: Known for their sweetness and meaty texture, often used in marinara sauces
- Cherry Tomatoes: Sweet and juicy, these bite-sized tomatoes are versatile for salads and snacking. They can vary in colour, including red, yellow, and orange
- Grape Tomatoes: Similar to cherry tomatoes but firmer, they have a sweet flavor and are great for roasting or salads
- Heirloom Tomatoes: These come in many colours (red, yellow, purple) and are celebrated for their rich flavours and unique tastes. Varieties like Brandywine and Cherokee Purple are particularly noted for their sweetness.
- Beefsteak Tomatoes: Large and juicy with a classic tomato flavour, these are perfect for sandwiches
- Yellow Pear Tomatoes: Sweeter than traditional red varieties, these are often enjoyed raw or roasted
Flavour Profiles by Colour
- Red Tomatoes: Generally sweet with a classic tomato flavour.
- Yellow Tomatoes: Often sweeter and less acidic than red varieties.
- Black and Purple Tomatoes: Typically have a richer, more complex flavour profile with earthy notes.
- Green Tomatoes: Tart and tangy, often used in frying or pickling
Specialty Varieties
Some rare varieties also offer unique flavours:
- Cherokee Purple: A rich, sweet flavor with a hint of smokiness.
- Mortgage Lifter: Known for its sweet taste and large size
In total, there are dozens of tomato varieties, each offering distinct flavours that can enhance various culinary applications.
Whether you prefer the sweetness of cherry tomatoes or the robust flavor of heirlooms, the diversity of tomatoes provides endless possibilities for cooking and enjoyment.
So the first aspect is to choose the variety of tomato that should give you the flavour you are seeking.
When not sure grow a few different types and when mature you can soon realise what ones suit your taste buds best.
Each season keep some seed harvested from this seasons crop then you will have your own seeds to grow again.
Always dry seeds to be kept on a bit of paper towel with the name of the type and the date harvested. Dry on a morning sun or late afternoon sun window sill like the kitchen one.
When dry put into glass jar with lid and store in the fridge.
I have kept tomato seeds for 30 years in this way and still get a few to strike after all that time.
Many years ago (for those that have not heard this story) when I had; ‘Nature Spirits Garden Centre’ a regular customer asked me one time which is the best tomato food available?
I told him that I would research and let him know.
After consulting with a couple of fertilizer experts we concocted a tomato food which was a quick slow release type being in a prill form.
I gave my customer a small bag of it with instructions how often to apply it.
My customer told me that he could tell the difference between the flavour of tomatoes if watered with chlorinated water or rain water.
He said that the same type of tomato kept moist with rain water had a superior flavour to the same variety but watered with tap water.
Later in the season my customer came back and told me that his first tomatoes were ripe and that the flavour was the best he had ever tasted. He asked what was in the tomato food that I gave him and I said sorry its a professional secret.
Thus getting the stamp of approval from a connoisseur tomato enthusiast; Wallys Secret Tomato Food was established as a leading tomato food for gardeners.
The compliments that we have received over the years from gardeners on how great their tomatoes are is very rewarding in its self.
Having Neem Tree Powder we later incorporated that with the straight secret tomato food to help reduce insect pest problems.
The labels say Wallys Secret Tomato Food with Neem Granules but as the granules are too big we use the powder (which both are exactly the same) but the powder is uniform in size and better to incorporate into the blend.
So at planting time you place a small amount of the Wallys Secret Tomato food into the planting hole and sprinkle some onto the soil’s surface.
A few weeks later when you can see most of it has disappeared then apply a little more and do so till the season has finished.
A tip here: some gardeners, when they have started picking their ripe tomatoes they stop feeding the plants.
Not good as if you keep them feed they will keep on supplying tomatoes till the weather goes against them and they are finishing for the season.
Hardy types like Russian Red will carry on longer and still set fruit in the cooler times which summer tomato varieties will not produce pollen in the colder weather thus the flowers don’t set fruit.
If you have tomato plants growing in a glasshouse or very sheltered but sunny position and they are flowering but not setting fruit then on a nice sunny day you need to go and tap the plants to make them vibrate…. and then they will set fruit.
Sun ripened on the plant is always going to have better flavour than fruit ripened off the plant.
The reason is simple, more sugars which is carbohydrates that the plants make from sun light.
Hence we should grow our tomatoes in a full or all day sunny situation.
This is not always practical and now days with polluted skies that reduce the amount of sun light getting to our plants it is another problem.
This can be solved with my Liquid Sunshine recipe where you dissolve a tablespoon of molasses into a litre of hot water and then add Magic Botanic Liquid when cool.
Spray this over the foliage often and it will give your plants free carbs that they do not have to produce from sunlight.
The leaves will become noticeably larger from repeat applications which means more surface area to convert what sunlight there is available.
More sugars more flavour.
Then for the supreme flavour we need to use basil in our preparations; again from Perplexity:
Adding basil to tomato dishes significantly enhances their flavour, creating a more vibrant and aromatic profile. Here are the key points regarding the impact of basil on tomato-based recipes:
Flavour Enhancement
- Dynamic Flavor Combination: The combination of sweet tomatoes and aromatic basil creates a dynamic interplay of flavours, making dishes more comforting and invigorating
Basil’s fresh, slightly peppery taste complements the acidity of tomatoes, balancing the overall flavour profile - Freshness and Aroma: Fresh basil adds a touch of freshness that can elevate a simple tomato sauce to a gourmet level. Its aroma becomes particularly pronounced when added towards the end of cooking or just before serving, preserving its bright flavours.
- Cooking Techniques Timing of Addition: To maximize the flavour of basil, it is recommended to add it towards the end of cooking. This approach helps maintain its aromatic qualities, as prolonged cooking can diminish its freshness.
- Variety in Use: Different varieties of basil (such as Thai, lemon, or cinnamon basil) can introduce unique flavours to tomato dishes, allowing for creative culinary experimentation.
Image credit: Lucie Douezi
Products mentioned are from Wallys Range of products and can be found in some garden shops or by Mail Order on www.0800466464.co.nz
Problems ring me at: Phone 0800 466464
Garden Pages and News at www.gardenews.co.nz
Shar Pei pages at www.sharpei.co.nz
Mail Order products at www.0800466464.co.nz
