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 would normally buy heirloom tomatoes like that, but the ones I
had this year were not good. The vine-ripened ones can be fairly
decent (when you it isn't tomato season), but they don't seem to
be as good as they were when we could only by them from Holland.