A little history, growing up my grandparents had a small garden and grew a certain variety of tomato. Grandma would make tomato soup from scratch. Now I make the soup but it's not the same, much more acidic than hers. I believe it's because of her tomatoes. I'd like to try to grow the same but have no idea what they were.
I'll do my best to describe them.
Pink skin, pink flesh.
Definitely a beefsteak variety.
Generally large, 1 to 2 pounds each.
Very irregular shape, though fairly flat.
Low acid.
Not very firm texture to the meat, kinda like a baked potato for mouth feel.
Going from memory, I wager they were an indeterminate, seemed to have them all summer.
I don't see them in stores.
I haven't seen them in farmers market either. Except one time on a camping trip. Alas, the stand was unmanned at the tomatoes were simply laid out, no signs.
Ideas?
I'll do my best to describe them.
Pink skin, pink flesh.
Definitely a beefsteak variety.
Generally large, 1 to 2 pounds each.
Very irregular shape, though fairly flat.
Low acid.
Not very firm texture to the meat, kinda like a baked potato for mouth feel.
Going from memory, I wager they were an indeterminate, seemed to have them all summer.
I don't see them in stores.
I haven't seen them in farmers market either. Except one time on a camping trip. Alas, the stand was unmanned at the tomatoes were simply laid out, no signs.
Ideas?
