You Say Tomato, I Say Tomahto

This spring, when I visited the nursery to pick up seedlings for the garden, I knew I wanted to try my hand at slicing tomatoes. I had never been very successful with larger varieties of tomatoes, usually losing them to blossom rot or struggling with underproduction, so I tended to stick to smaller varieties, such as grape and yellow pear.

To my delight, the nursery had a large selection of heirloom tomatoes, as well as the usual Romas and Big Boys, so I chose several heirloom slicers, as well as grabbing two dark cherry tomato plants and a yellow pear, for old times' sake.

I planted the seedlings in a section of my raised beds that I normally reserve for butternut squash, so I could utilize the cattle panel trellis that arches over it. I also watched numerous TikTok videos on how to properly stake, prune, and trellis the plants, which I believe contributed to the success I am seeing this year.

I could not be more pleased. In addition to tons of the smaller cherry tomatoes, I am harvesting slicers on the regular. And, while it took a while for them to begin to ripen, thanks to the heat we have experienced this summer, they are all on track, now.

I learned a tip about harvesting the fruits just as they start to blush and are slightly soft to the touch when gently squeezed. Once they are cut from the vine, they ripen quite nicely on the countertop.

When I say I have had a successful harvest, I am not kidding. I have had plenty of tomatoes for my personal consumption, plus extra to give to friends and family, which I'm always happy to do.

In addition to looking pretty (in an ugly heirloom way), the tomatoes are delicious. I've eaten them on sandwiches, and in Caprese and pasta salads, and I have yet to tire of the flavor.

I will definitely revisit heirlooms again next summer.