Low Acid Tomato

[Nyboy]

Because my cooking is all freezer to microwave, growing vegetables never interested me. Some how I ended up in the tomato section of home depot. Where a label with bright yellow tomatos caught my eye. Lemon boy low acid the label claimed. I have very bad acid refux, causing me to give up tomato products. At $4.00 a tiny plant I bought 2 to test out. Are there other low acid tomatos? How much lower in acid are they really? Thanks

 

[digitS']

Until this year, I'd have said, "Just stay away from the reds and you should be okay, Nyboy." Now, I'm not so sure.

First of all, there have been very few tomatoes that I've tried that I didn't like. I've been happy with zippy, "old-fashioned," acidic types and those that have been so mild that they hardly taste like a tomato. I've found something to like about just about all of them .

It could be that I should stay away from those "old-fashioned" types for the same reason as you. DW doesn't like them so we have very few in the garden.

Anyway, I was really looking forward to bi-color Dagma's Perfection this year. The plants look great and it is supposed to ripen early. Then, I read a description of the flavor as "citrusy." I suspect DW won't like them .

Orange Minsk was far from being tart. But, it will have to perform better in 2011 than it did last year for me to recommend the variety. I've got another orange slicer to try - Woodle's Orange. Pretty in the catalog pictures with glowing descriptions .

Maybe I'm wrong that the pink group is less acidic. The yellow and orange cherries that I've grown have had a very mild flavor. Sungold & SunSugar are fruity and somewhat different than what one would expect from a cherry tomato, flavor-wise. This year, I'm trying a pink cherry. I'll be real surprised if it is tart.

Steve

 

[berry_Bob]

I grew lemon boys last year , they are very good

 

[digitS']

There you go, Nyboy.

An endorsement!

digitS'

 

[Nyboy]

Thanks guys ! Can tomato sauce be made from all tomatoes?

 

[Ridgerunner]

Yes, tomato sauce can be made from all tomatoes. You have to be careful canning them because of the different acidities, but I use all my tomatoes to make sauce. I just pressure can to make sure they will be preserved. I do not depend on acidity to help preserve them.

Some have to be cooked down more than others, but my wife tells me she likes the different flavors she can taste depending on which tomatoes go into the sauce. Some of the sauces can have different colors too, darker if my Black Krim are producing well or lighter if the Jubilees are major contributors.