Joined Aug 11, 2000
I picked up some blue tomatoes, huge red ones, little pears, tiny orange and red ones as well as San Marzino? really dry Italian tomatoes today at the market....ate the prerequisate white bread, hellmons and tomato sandwich and am now contemplating what to make with the plum (San Marzino) tomatoes. IDEAS?
I also ended up with several POUNDS of assorted basils......besides freezing in oil.....????
Joined Jul 3, 2002
Hi shroomgirl,

How about oven drying your tomatoes and then storing them in oil with your basil. Or make a big batch of tomato-basil sauce and can it. As for the basil, you can turn into pesto, a flavored oil or vinegar, put it into a decent cruet and make gift baskets for Christmas along with your tomato sauce.


Joined Apr 4, 2000
You can never go wrong with tomato sauce. I roasted the tomatoes in the oven then use a food mill to make the sauce.

I've seen blue potato but not blue tomato do they taste the same?
Joined Dec 30, 1999

Try this combo for another sandwich:

Tomato Basil Baguette

* french baguette or your favorite artisan bread, fresh as possible (toast if you like)
* mayonnaise (Hellman's Mayonnaise or homemade recommended)
* kalamata olive spread or chopped black olives
* fresh tomato (your favorite kind) sliced OR oven roasted tomato OR oven roasted (sliced)
* fresh basil leaves (your favorite kind/color)
* salt and freshly ground pepper to taste
* optional: tomatoes are exceptionally good when infused in herb infused extra virgin olive oil, fresh mozzarella cheeze, bacon, etc.

Slice the baguette lengthwise. Spread mayo with a knife on the bottom layer. Then top with olives/olive spread, add sliced tomatoes, add salt, pepper, then basil. Drizzle with olive oil or add mozzarella if you like. Finish by adding the top part of the bread. Slice into manageable pieces for sandwiches.

It is absolutely delicious. If you like basil at all, you'll be craving this one!

This is a favorite in our house.


For the San Marzanos try this:

Rose's Red Sauce
(Featued on the cover of the Saveur Magazine Cookbook 2002)


Things to do with basil besides pesto.

Joined Dec 8, 1999
San Marzano tomatoes are being grown in the U.S.? They are traditionally grown in the volcanic soil surrounding Napoli. They are the prescribed tomato for use on truly authentic Neopolitan pizza (there is an association in Napoli which dictates what can and can't be used on certified authentic Neopolitan pizza). They are a less acidic tomato, which makes them great for sauces. You could use them in any other application where you want a good tomato flavor that won't be overbearing.
Joined Jul 24, 2001
The concept is the same as meatballs but instaed of meat you use tomatos.
One of the glorious Greek dishes :)

Servings 4-6

4 medium ripped tomatos - purreed
2 medium zucchini- finely chopped
1 medium chopped onion
1-21/2 cups of all purpose flour
some parsely-chopped
some mint or basil ( I suggest the later) chopped
salt-pepper to taste
seed oil for frying

Mix together all the ingredients and add enough of the flour in order to have a firm dough.
In very hot oil, you spoon the dough.
Place your tomato balls n kitchen towels in order to abdsorb the excess oil.
Joined May 11, 2001
How blue are blue tomatoes? I tried Google, but I couldn't find a picture or reference.
Joined Dec 30, 1999

I'm growing San Marzanos in my backyard. Got the seeds from Italy. I think that to be commercially marketed as "San Marzano" tomatoes, they must be grown in San Marzano and be of the highest quality to use the name, much like Parmesano Reggiano, Champagne, etc.

As for the blue tomato, I do not believe there is one. There are black, purple, yellow, orange, red, pink, lemon, green, white, peach; various degrees of each from lightness to darkness and striped combinations of the aforementioned but not blue.

If a vendor is marketing this, it would be interesting to know if they crossed it themselves and what it looks like but I find it highly unlikely.

The latest and most authorative book on the subject now is 100 Heirloom Tomatoes for the American Garden by Dr, Carolyn J. Male.

Carolyn also frequents the Growing Tomatoes Forum at GardenWeb along with other tomato experts.

There are wonderful pictures of heirloom tomatoes here.

And here is a good one of the Zapotec Tomato (what fun!):

Joined Aug 11, 2000
Brandywine is an example of a blue isn't blatainly blue but does have a blue "cast" to it's redness.

German's were not grown this year and I miss them....yellow with pink veins and they can get 3# each!!! What a wonderful slicer.
Joined Dec 30, 1999

If you can get your hands on a Cherokee Purple, they're absolutely delicious.

Is the vendor calling it "blue"? I suspect it falls into what is generally known as the "Black Brandywine" category and even more general, what is known as the "Black Tomato" Cagetory.

The reason I ask is because I am involved with heirloom vegetables and there is no such thing as a 'blue brandywine' out there. The Seed Saver's Exchange Yearbook comes out each winter and contains names and addresses of over 1000 members, and 19,000 listings for 11,450 unique varieties of heirloom garden vegetables and fruits. Of those, at least 6,000 are tomato varieties.

Posted here with permission from Craig LeHoullier:

"There are also nearly 10,000 listings in the tomato section of the USDA seed repository, though there are many duplications and experimental lines.

The key question (around the SSE) - are there 6000 or whatever true, actual, distinct tomato varieties? No way - there are lots of synonyms, misspellings, mix ups, etc.

The only tomato I know of with the name "blue" in the title is something called Blue Fruit (I think in the SSE annual), which appears just to be another "black" with a shady pedigree.

Colors with tomatoes:

The most well known tomato colors are "red" and "pink". The interior colors of both types are identical - the only difference is skin color. In red tomatoes, the skin is yellow; in pink tomatoes, the skin is colorless.

Then there is an array of orange/gold/yellow tomatoes, some of the color differences being quite subtle. Some yellow tomatoes are so pale as to be essentially ivory colored, which some people refer to as white. Some yellow tomatoes have variious amounts of red streaking, in and out. A very few tomatoes stay green when ripe - the skin color is either yellow, giving an amber appearance (such as the variety Evergreen), or colorless, making the ripe tomato look just like the unripe tomato (such as Aunt Ruby's Green).

The most interesting tomato colors are those that are quite dark - either a dusky rose/purplish color, or a chocolate mahogany orange color. These tomatoes are called, as a group, "black" tomatoes due to their relative darkness, but in truth, there is no truly black tomato. In tomatoes of this color category, the green coloring does not degrade when the red coloring appears, and the mixing of green and red lead to the dark coloration.

As far as Brandywine is concerned, there are three authentic strains of Brandywine - Red (scarlet colored, regular leaf foliage, medium size fruit), Pink (referred to as simply "Brandywine" - large pink fruit on a potato leaf foliage plant), and Yellow (actually a rich gold color, large fruit, potato leaf).

Any other Brandywines out there, such as OTV and Black, are recent creations from accidental crosses followed by stabilizing a particular selection, or seed mixups. Black Brandywine does not even appear to have been stabilizied before releasing to the public, as there are various leaf shapes and fruit sizes from a packet of seeds."

Here are photos of tomatoes categorized as blacks:
Black from Tula

Black Plum

Black Sea Man

Russian Black


And one that is purple:

Cherokee Purple

Craig LeHoullier's Brandywine History Document:

Heirloom Tomato Stories - part 1: Brandywine and company - what we know, and what we don’t (one person’s opinion)

Brandywine is a large fruited (most fruit in the one pound range), potato leaf, pink heirloom tomato that has taken on legendary status due to its potentially superb flavor. However, because many individuals have become involved with growing the variety, saving seed and sharing it with others, it seems as though numerous 'selections' and/or sub-strains are now 'out there' (some of which are inferior in flavor or performance), with no easy way of knowing which strain you have.

To further complicate matters, there are a number of cultivars with 'Brandywine' as part of their name - and some of these are showing variability, due to inadvertent crossing or selecting.

The following tomatoes all carry the name 'Brandywine':

Brandywine - indeterminate, pink fruited, large fruit, oblate shape, some green shoulders, some ribbed shoulders, some cracking, yield can range from how to relatively high, potato leaf, meaty, flavor from insipid to superb.

History: This is fairly certain: Brandywine is a tomato that found its way into the Seed Savers Exchange collection in 1982. It got there via an elderly (now deceased) Ohio gardener named Ben Quisenberry, who received the variety from a woman named Dorris Sudduth Hill - she stated that they had been in her family for over 80 years. I do not know where the Dorris came from - hence, where the tomato originated.

The key question is whether Brandywine was a family heirloom that arose from a commercial variety via selection, or was brought from overseas. The first tomato of a similar description to appear in seed catalogs is Turner's Hybrid (Burpee) or Mikado (Henderson); it is not clear as to whether these are the same tomato with one company renaming it, or two tomatoes that are very similar. Johnson and Stokes also introduced a variety called Brandywine (I think, in 1890), but it is described in an old Burpee catalog (1882) as a red tomato that is 'inferior to Matchless' (a red, medium large sized Burpee variety). I would love to see the pages from the three catalogs when Turner’s Hybrid, Mikado and Brandywine were introduced to read the exact descriptions. (note: I need to do more research on the above and verify dates, since they do not make sense).

(Note that Carolyn and I obtained from the USDA seed collection several tomatoes with the name 'Mikado' included: Mikado (2 different accessions), Mikado Ecarlate, and Mikado Scarlet. The latter two seed samples, in limited grow-outs, yielded indeterminate, regular leaf plants with large red (scarlet) beefsteak type fruit of find flavor. Mikado, over several years of growing seeds from each accession, gave a mixture - regular leaf, large fruited red; potato leaf, large fruited red; regular leaf, medium sized pink, and potato leaf, medium sized pink. This indicates that the seed stock is not pure. No outcome resembled Brandywine in fruit size or flavor, however.)

Once word of the supreme flavor of Brandywine got around, it became the most popular of the heirloom tomatoes offered via the SSE yearbook, and even found its way into a number of mainstream seed catalogs, such as Stokes and Parks. What is clear is that at least one selection, sold by the defunct Tomato Seed Company of Metuchen, New Jersey, has consistently inferior flavor. The strain carried by Johnny's Selected Seeds came from a seed donation by me - I received the variety from Roger Wentling of Pennsylvania in 1986. He in turn received the variety from Ken Ettlinger of the Long Island Seed and Plant company. Ken received it from Ben Quisenberry, thus the JSS strain is the Quisenberry/Sudduth strain. There is an inaccurate relist of the variety in the SSE yearbook - because I got the strain from 'PA WE R', one seed saver relisted it is Pawer's Brandywine, thus illustrating how names can be improperly perpetuated."
Joined Aug 11, 2000
Looks like you know your tomatoes. I'll ask the farmer's on Sat. what is UP with the blue term. meanwhile I put out the calls for B grades to make more tomato jam.
Joined Jul 31, 2000
2 Questions on this thread.

1. Athenaues, your recipe for tomato balls sounds very interesting. I don't think i've seen that before.

Can you,or have you use feta in the recipe to add flavor and texture? and I assume you serve these hot as an hdo.

Is it ever simmerd or tossed in some type of sauce?

2. Shroomgirl, Could you share your tomato jam with us? Please!!

Joined Aug 11, 2000
blue is a southern term....other than that I don't know why they are called blue.

Tomato Jam....Anne Schalfly had it at the market.

7# seeded peeled coarsely chopped ripe tomatoes (I did NOT use plum but slicers)

1 1/2 cup sugar
1 1/2 cup vinegar ( I used apple cider)

loads of fresh ginger minced
loads of fresh garlic minced

cook for 1.5 hours on medium to medium high heat until is wonderful. No spices no herbs....great on chevre or cream cheese. Can like you would a jam. It has gotten raves and I don't usually make multiple days worth of any jam that takes this much effort but it again is great.
Joined Dec 30, 1999
Thanks shroomgirl!


Thanks for the recipe too! I'll give it a try... sounds intriguing...
Joined Jul 31, 2000

I'm making your recipe as I type this.

I added a couple things.

3 fresh bay leaves
3 sprigs of french thyme
2 sprigs golden marjorem
some shallots
and a little seasalt, everything else I am doing from your recipe.

I'm going to char some steaks and melt some dry feta and serve the jam with it.
I'll let you know how it comes out.
Joined Jul 24, 2001
Sorry cape chef for not replying earlier! I have just seen that!

Tomato balls are a lent dish and during the fast period we are not suppose to eat any kind of cheese :)
I thought many times to add some feta cheese but I haven't dared it so far. Why? I fear that they will stick on the pan while frying them!
As for the sauce, as far as I know we don't serve tomato balls with any kind of sauce!

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