|Home grown tomatoes|
Those pinkish to red colored globes supermarkets sell during the winter resemble their summer counterparts for the most part, but once you slice into them, all bets are off. The insides of hot house tomatoes are frequently light pink to white and the texture is mealy or hard. If you've only eaten hot house tomatoes and decided fresh tomatoes aren't for you, I completely understand.
Visit your local farmer's markets to try field-grown tomatoes in season, or better still, grow your own. There is nothing to compare to the flavor, texture, and juiciness of a freshly-picked, home grown tomato. In my mind, it is a food of the gods.
I've planted three varieties of tomatoes in this year's garden: Early Girl, Rutgers and Better Boy. I'm also planning to plant some San Marzano tomatoes--they are the preferred by many chefs for making tomato paste and sauce because of their meatiness. The other three varieties that I've planted are good eating/slicing tomatoes and can also be used in various ways.
What tomato varieties have you grown or experimented with? Do you have any tips on canning or preservation that a newbie like myself could learn from?
Picture Credit: Kenneth Allen; Wikimedia Commons