Juiceless Tomato
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stacita
Here's a shocking fact: they have engineered a tomato with no juice. Guess what? Just got to Snot n Slop any day of the week and you can get the same thing for pennies. This is akin to— but even more vexing than — bottling and selling water. Truly, though, the picture of the mealy, winteresque tomato must be seen to be believed:
Is the non-leak tomato a sandwich saviour?
Is Tesco's new supposed superfruit a really killer tomato or just a damp squib?
Susan Smillie
The Guardian
Word of Mouth Blog
Oh yes! And I forgot to mention: a fresh, juicy, plump tomato is now being designated as "soggy."
page revision: 5, last edited: 22 Feb 2010 23:26
I reject this nonsense utterly. I thought that heirlooms were making a comeback because people rediscovered that they have tastebuds? better living through science this ain't. Hmph.
I have tried out several heirloom tomatoes. Thanks to my busy friend Patti. She was kind enough to bring me over 10 different heirloom tomato plants last year. I know she meant well but …. only took me HOURS to water everyday !!
I had white, black, zebra, just to name a few. I found the only one that really shined was the zebra tomato, medium to small in size, and delicious.
I totally agree that making a juice-less tomato is ridiculous. I find that plum tomatoes are just fine for sandwiches. They tend to be meaty and DRY. Not my favorite, but work to add substance to a sandwich without it becoming soggy. They also make small slices so when you take a bite of a sandwich you don't have a whole tomato hanging out of your mouth.
I agree - the Green Zebra are delicious and really unusual! I buy them whenever I see them. Hopefully I can find a grower down here in SC.
Side note: down here in the south, local tomatoes are a real thing of beauty and are VERY juicy (and delicious). When you make a sandwich of them (with mayo and cheddar cheese, often - it's high church to add fresh basil, but I do!), we call them "sink sandwiches" because they're so juicy you have to stand over the sink while you eat them.
It would be poor sport to have a DRY tomato sandwich! Where's the summer fun in that? And nope, you don't pack that kind for work because you have to eat it the second you make it because they look and smell so delicious.
I made some for Brian last summer - I toasted sourdough bread, put on the mayo and had slabs of tomato, cheddar and fresh basil leaves waiting. We ate them hot - and then they were so good that I made us a second round. Wow.
Those sink sandwiches sound so wonderful. I am growing mostly grape tomatoes with a few larger types this summer, and plenty of basil. I will definitely be hanging over the sink as soon as possible !!! Sounds like an experience not to be missed. With cheddar cheese and sourdough bread, doesn't get much better. Thanks for sharing.