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Sweet Tomato

kpaumer Apr 27, 2009 12:46 PM

Looking for a good sweet tomato, for sandwiches and salads. Any suggestions?

  1. s
    Shazam May 29, 2013 08:31 PM

    Sungold for salads. Much better than Sweet 100.

    There's lots of different ones for sandwiches. I like German Mammoth Gold. Lots of meat, very thin skin.

    1. m
      mbCrispyBits Apr 23, 2013 12:49 PM

      For sandwiches, go with red or pink Brandywine tomatoes. They're the large beefsteak type tomatoes that can weigh a pound or more and are great for slicing. You don't find those too much in grocery stores but most farmer's markets will have them, and you can grow them from seed or buy seedlings from your garden center.

      For salads, just about any kind of cherry tomato will do. Sweet 100's are easily found at most grocery stores (and even if they're not labeled as such, any variety labeled "cherry tomatoes" at the store are probably Sweet 100's.)

      1. Dommy Apr 30, 2009 11:18 AM

        My favorite from the Tomato Mania seedlings is the Pineapple variety... it's large and VERY sweet...

        --Dommy!

        2 Replies
        1. re: Dommy
          kpaumer May 1, 2009 11:00 AM

          Funny you should mention Pineapple, I just bought one for planting this season, cannot wait to taste!

          1. re: kpaumer
            Dommy May 1, 2009 12:23 PM

            It's a beautful hearty tomato... you will enjoy it for sure... I wished I could grow them myself, but the Tomato Mania guys did not recommend it for containers. I got some Golden Nuggest instead but thank goodness for the Farmers Market... :)

            --Dommy!

        2. b
          Brandon Nelson Apr 27, 2009 04:52 PM

          Beefsteak and brandywine are 2 standbys for larger varieties. The trick, regardless of type, is to make sure it gets maximum time on the vine. Sugar is one of the last components to develope in a fruit as it matures.

          2 Replies
          1. re: Brandon Nelson
            p
            PAO Apr 28, 2009 08:45 AM

            And once picked (or purchased), don't refrigerate. Even after cutting open.

            1. re: PAO
              b
              Brandon Nelson Apr 28, 2009 11:02 AM

              Most of the battles between my wife and I take place over her putting stuff I leave on the counter into the fridge.

          2. p
            PAO Apr 27, 2009 01:24 PM

            It's really going to depend on where you live. Where I live, we can't grow those long season tomatoes--we need quicker ripening types. Top varieties here are Fantastic, Celebrity, Champion, Big Beef, Brandy Boy . . . .

            2 Replies
            1. re: PAO
              p
              PAO Apr 27, 2009 01:49 PM

              Forgot to mention that goodhealthgourmet is correct about the two different types of tomatoes. I find a lot of cherry varieties have tough skins and prefer grape types for salads.

              1. re: PAO
                w
                weezycom Apr 28, 2009 12:27 PM

                I've got a nice long growing season, but I didn't pick up a good, early-ripening salad tomato when I was putting plants in last weekend. Thanks for the suggestions for something that might be ready before July 4th.

              2. goodhealthgourmet Apr 27, 2009 01:01 PM

                IMHO you need two different tomatoes. Cherry are better for salads, and larger slicing tomatoes are better for, well, slicing :)

                my favorites for salad are Grape or Sweet 100.

                as far as larger ones go, i've heard Gold Medal are incredibly sweet but i've never tried them. Brandywine is my favorite.

                1 Reply
                1. re: goodhealthgourmet
                  l
                  LauraGrace May 3, 2009 02:21 PM

                  Couldn't agree more! Home-grown slicing tomatoes are usually so juicy that they'll about ruin a green salad, so grape or cherry tomatoes are a better choice. And then a Brandywine or twelve for slicing.

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