Originally posted by tommyeats
not sure I'm convinced that the average "jersey tomato" is notable at all. they're bland, watery, and nothing like they used to be (I don't remember them, but I'm pretty sure they're not the same variety as what my grandmother ate). they're picked before they are ripe. stored way too cold. shipped too far. sit under too many lights for too long a time in the store.
why not just buy san marzano or any other good canned tomato for sauce? they're consistent, picked when ripe, and never fail. I'd like to try a sauce cooked with fresh tomatoes, but for gravy with meat and long cooking times, I'd stick with canned. for a quick sauce of fresh tomatoes and basil, well that sounds pretty good to me right about now. but i'd have to go to my backyard or to a good farmers' market where the tomatoes have been picked ripe and are preferably of an heirloom variety, rather than whatever a Jersey tomato is.
Far be it for me to defend things Jersey(HA), but I was not talking about any tomato picked early for sale and stored in a store over time. I was talking about home grown and picked ripe...and they are delicious in my sandy soil! Are they the best? Who knows or cares...they're just delicious...as I'm sure are those picked in gardens across this country.Enjoy the season where ever your tomato garden...
Glad you're all enjoying this old thread.
By the way, any one but me try the NEW Ramapo tomato available for the first time in over 30 years,develped in Rutgers U. and said to be superb?...still have a few weeks to find out!!
And also the thick skinned Roma Italian style plum tomatoes make a delicious gravy,quick or slow cooked for hours...with fresh basil and other spices from our garden it makes a perfect quick gravy or delicious slow cooked "Sunday Gravy".