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What Tomato Verity Is This?

JacksGardenJacksGarden Posts: 33
in Fruit & veg
I panted a few tomatoes from seed. The packet was money maker but I don't believe that they are! 

They are bumpy and rather fleshy on the inside like a beef tomato, but they aren't big like a beef steak. Not really what I wanted, but never mind... 

I am sure they will do okay in soups and pasta sauce etc. 

Does anyone know what I have here?

There must have been a mix up at the seed producers! 




Gardener of a driveway pot garden - flowers one side, veg the other and a car in the middle. I am so looking forward to the day we can move into a house with a bigger garden.
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Posts

  • fidgetbonesfidgetbones Posts: 17,230
    Could be marmande type.
  • Pete.8Pete.8 Posts: 10,893
    It has the look of a costoluto type of tomato, but there are many other possibilities.
    Whatever it is it will probably be tastier then moneymaker

    Billericay - Essex

    Knowledge is knowing that a tomato is a fruit.
    Wisdom is not putting it in a fruit salad.
  • MikeOxgreenMikeOxgreen Posts: 804
    Pete.8 said:
    It has the look of a costoluto type of tomato, but there are many other possibilities.
    Whatever it is it will probably be tastier then moneymaker
    I'm confused by that as i've grown MM this year and they're delicious!
  • MikeOxgreenMikeOxgreen Posts: 804
    JacksGarden said:
    I panted a few tomatoes from seed. The packet was money maker but I don't believe that they are! 

    They are bumpy and rather fleshy on the inside like a beef tomato, but they aren't big like a beef steak. Not really what I wanted, but never mind... 

    I am sure they will do okay in soups and pasta sauce etc. 

    Does anyone know what I have here?

    There must have been a mix up at the seed producers! 




    Why have you cut all the leaves off?
  • AnniDAnniD Posts: 11,909
    I'm guessing it's to assist with ripening the fruit @MikeOxgreen :)
  • DovefromaboveDovefromabove Posts: 85,981
    AnniD said:
    I'm guessing it's to assist with ripening the fruit @MikeOxgreen :)
    It’s certainly been customary practice among many tomato growers over the years … the theory being that it hastens ripening of the fruit and reduces the risk of blight. 

    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





  • tui34tui34 Posts: 3,203
    We have a variety here in France called "Mystères de la Nature"  But then - a tomato is a tomato!  As long as it tastes tomatoey, what does it matter?  

    Sliced with a drizzle of olive oil and a sprinkling of salt and pepper.  Way to go!!
    A good hoeing is worth two waterings.

  • MikeOxgreenMikeOxgreen Posts: 804
    AnniD said:
    I'm guessing it's to assist with ripening the fruit @MikeOxgreen :)
    It doesn't work though.
    Plants need leaves to grow and produce ethylene which ripens the tomatoes.
  • MikeOxgreenMikeOxgreen Posts: 804
    tui34 said:
    We have a variety here in France called "Mystères de la Nature"  But then - a tomato is a tomato!  As long as it tastes tomatoey, what does it matter?  

    Sliced with a drizzle of olive oil and a sprinkling of salt and pepper.  Way to go!!
    Some tomatoes don't taste of much at all, some are better in salads, some cooked, canned, made into paste. They've all got different qualities.
  • raisingirlraisingirl Posts: 6,887
    MikeOxgreen said:
    It doesn't work though.
    Plants need leaves to grow and produce ethylene which ripens the tomatoes.
    Actually it can help, especially late in the season when light levels are decreasing and you still have some only partially ripened fruit on the vines. I tend to cut off the leaves below the next truss but leave the ones above, so gradually expose the stem as the tomatoes ripen from the lower trusses upwards. It's probably less important if you're growing indoors or in a dry year when blight is less of a risk
    “It's still magic even if you know how it's done.” 
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