Tavascarow
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High yielding tomato varieties?I don't eat a huge number of fresh toms but use a lot in cooking so for next year I want to grow more to pulp & freeze.
Dictates like shape & flavour aren't that important but the bigger the yield the better.
Any recomendations?
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cab
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Got stunning yields from San Marzano this year. Good cooker too.
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nettie
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This year i grew sweet cherry plum toms from a supermarket tomato, and the plants were absolutely laden. They were generally cooked mixed in with other varieties, namely the always prolific Moneymaker, and Gardener's delight, and added a lovely sweetness.
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mochyn
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| cab wrote: | | Got stunning yields from San Marzano this year. Good cooker too. |
good here too. I did a gallon of passata from our final pick of them...
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Sally
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Amish Paste produces huge toms. I am definitely growing it again next year.
Tamina was very prolific too - first time growing this year.
Last year I had a good yield from Ailsa Craig toms. Didn't grow it this year - not sure why I forgot.
I had two pots boiling for sauce all day today. I put it in jars after whizzing it to chop all the skins up.
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yummersetter
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I'm not a good example, because I love planting trees and putting greenhouses nearby, so don't get high yields down there in the shade, but on a bulk to skin ratio I'd recommend Costoluto Fiorentino from Franchi as they're huge, solid, interesting-looking and tasty.
Beautifully patterned when horizontally sliced, too. The best for tom & mozz salad.
Hmm, talked myself into that for tonight's supper
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arvo
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The M.I.L grows Moneymaker and hers are lovely.
And I avoid anything gimmicky that's not red. All the non-red ones I've tasted haven't has as much flavour as red ones.
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vanessa
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I grew Gardener's Delight this year (plants given by a friend, so can't complain), and was very disappointed with the "cooked-and-pureed down" results ... very wet! Now we no longer have a lovely woodburning cooker, I'm not spending the earth on electricity to boil it down!
When I say very wet; when cooling ready for freezing, it even separated out with a clear watery layer on top!!
Will try one of the varieties recommended on here for next year.
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Green Rosie
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| cab wrote: | | Got stunning yields from San Marzano this year. Good cooker too. |
Me too 
A French variety (I think) called Russe grew whopping beef tomatoes that cooked to a great sauce
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Bernie66
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I know its a cherry tomato but I have had 250 little balls of flavour from one 'sungold' F1. So in theory a packet of ten seeds costing £4 gives you 2500 toms.
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Chez
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Moneymaker and Alicante.
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dpack
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sweet million is good at many fruit and tasty
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cab
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| vanessa wrote: | | I grew Gardener's Delight this year (plants given by a friend, so can't complain), and was very disappointed with the "cooked-and-pureed down" results ... very wet! |
Superb salad tomato (if you get a good strain - try the 'supersweet Irish' from Realseeds, its wonderful), but not a cooker. Too much water.
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bernie-woman
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Tumbling Tom - not a great salad tom but fine for cooking - quite a large cherry tom - still got two plants fruiting in the greenhouse now
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vanessa
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Cab, you are SO right!! I froze-down the glut (we ate loads fresh, too), simply quartered ... transported them from France to UK, and then cooked-and-pureed them.
Next year, it'll be the right toms for the right "job".
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oldish chris
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Don't want to get picky, however: "loads", "gluts" don't quite give enough information. I once weighed the crop from my "Black" tomato (that's what its called, just "Black"), I got on average 10lbs of fruit from container grown greenhouse plants.
If you are wanting to make tomato sauce, I'd strongly recommend a variety that has been developed for that purpose (they also grill OK).
Can I suggest that next year we have a bash at weighing our crops, especially of cooking toms, so that we can compare notes? (It really is a pain, but I put some old kitchen scales and a clipboard just outside the kitchen door, it worked.)
My tomato to be grown next year for grilling and saucing will be "Andine Cornue".
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vanessa
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Sorry, Chris ... I didn't weigh my tomato crop this year, as there was too much else to do (packing and moving back to England). I know I got about 2kg to a bag, so I had approx 40kg of Gardener's Delight from about 15 plants.
I DID plant a "beef" tomato, but they all failed to germinate. A friend came to the rescue so I did at least have SOME tomatoes. Next year, I'll be planting specific tomatoes for specific purposes once again, and hoping for better successes with germination.
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oldish chris
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Well done Vanessa! So you are talking about 2.5 kilos per plant of the cherry type tomato. If I recall correctly, we should be expecting to get around 8 lb (3.6kilos) per plant for "ordinary" tomato, such as "Moneymaker".
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ros
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three San Marzano here - grown in one supersize organic growbag in a cheap plastic greenhouse -have yielded just under 9kg of ripened tomatos and yesterday I put another 825g green ones in the airing cupboard to attempt to ripen them.
think those are the best plum toms I've ever managed and will get more seeds from seedsofitaly next year.
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cab
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| oldish chris wrote: |
Can I suggest that next year we have a bash at weighing our crops, especially of cooking toms, so that we can compare notes? |
Doesn't help you unless you're comparing with others in your locality. 8lb (for example) on a plant here may be poor compared with another producing 10lb. So only really informative to compare weights of different varieties grown near each other.
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mochyn
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| cab wrote: | | oldish chris wrote: |
Can I suggest that next year we have a bash at weighing our crops, especially of cooking toms, so that we can compare notes? |
Doesn't help you unless you're comparing with others in your locality. 8lb (for example) on a plant here may be poor compared with another producing 10lb. So only really informative to compare weights of different varieties grown near each other. |
Also depends on strain of seed. As someone said above, there a several different Gardener's Delights out there, so you need to know which one to compare.
Afraid I do't have time to weigh: we just know which are producing better than others because there are more of them in the tray at the end of picking!
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Woodburner
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Yield isn't everything. Supermarket tomatoes, don't know what varieties they are but they are bound to be high yielding, take a lot of boiling down. By contrast organic tomatoes, mis-shaped picked up cheap in the market, took very little boiling, and had much more flavour. Similarly, an allotmenteers surplus, also needed little cooking and were very good flavour. It's probably got more to do with growing method than variety, but still imho there's no point having a high yield if the extra is just water that needs to be boiled off to get the flavour/consistancy.  
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vanessa
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I think it must have been the particular strain of GD that I grew then. I grew them organically, outdoors, in a gloriously sunny summer ... and the flavour, raw, was superb. Cooked flavour is also excellent, it's just too "wet". Never mind, it'll make a good soup base.
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Millymollymandy
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I bought organic GD plants from a garden centre and the yield was about half that of a bog standard GD plant.
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