On Fri, 30 Nov 2012 19:02:01 GMT, "l not -l" > wrote:

>
>On 30-Nov-2012, William > wrote:
>
>> Does anybody have a fail safe method of selecting tasty tomatoes at
>> the supermarket?
>The grocery stores I visit all offer large heirloom varieties that are
>very tasty; but, they are often scarred, have a short shelf-life and are
>about 4 times the cost of tasteless Florida tomatoes. Basically, they
>are not pretty; but, it's worth the cost when the tomato is the star,
>not a bit player; they are especially good in BLTs. In addition to
>read, there are very dark green and yellow varieties - the yellow being
>lower in acid. I use Roma/plum tomatoes in salads. Occasionally I
>find beefsteak tomatoes, but are inconsistent in quality.
I find the really large tomatoes hard to grow, blemish-free, around
here. The weight of the fruit means the tomato forms ridges to
support it and they can split easily. That's just their nature.
Janet US