A Couple of My New Favorite Tomatoes

What a summer it has been. Cold then hot, hot then cold, little moisture, lots os smoke from the fires. It’s a wonder my stuff even grew. I did have record productivity though. Not sure why but I don’t look a gift horse in the mouth.

I grew some new tomatoes this year along with the usual suspects.

My 2020 list:
Cherry Tomatoes

Fruit Punch

Dwarf Tomatoes
Chocolate Lightening
Sweet Sue
Golden Gypsy
Purple Heart
Mr. Snow
Rosela Crimson
Rosella Purple

San Marzano Redorta


Gold Medal
Greek Rose
Dagma’s Perfection

Black Beauty
Thorburn’s Terra Cotta
Lucid Gem

Lemon Boy

All of them did pretty well, I will try to share more later. My faves this year were Gold Medal, Greek Rose, Dester, Dagma’s Perfection and Lemon Boy. From those five varieties, I picked many that weighed well over a pound.

Greek Rose

The Greek Rose reminded me of an oxheart, more meaty and less juicy with a fluted top.


Dester was a very late to ripen tomato but when they did, yummm! Very sweet and big.

Dagma’s Perfection

Dagma’s Perfection was also a hit. Large and very sweet and very proflific.

Gold Medal

The Gold Medal, which I have grown before was exceptional, sweet and golden with red marbling. I will certainly grow all of these in my garden agaiin.

Lemon Boy

Lemon Boy – we had a customer several years ago who grew nothing but Lemon Boys. I couldn’t figure out why and now that I’ve grown them, I understand why. Prolific and sweet. Tasty on a sandwich.

One Way to Use Tomatoes – Spiced Tomato Jam

Spiced Tomato Jam

1 1/4 pounds ripe tomatoes

1/4 cup lemon juice

1/2 tsp cinnamon

1/4 tsp allspice

1/4 tsp cloves

1 pckge powdered pecton or Sure Jell

4 1/2 c sugar

Wash firm ripe tomatoes. Scald, peel and chop. Puree in blender. Measure 3 cups of pureed tomatoes into a large saucepan. Add lemon juice, the ground spices and pectin.

Over high heat, bring mixture to a rolling boil, stirring constantly. Add sugar all at once, keep stirring ¬†and bring back to a rolling boil (a boil that can’t be stirred down). Boil for 1 minute.

Remove from heat and let cool for 5 minutes. Skim off foam with a metal spoon. Pour jam into jars, leaving 1/4 inch head room. Wipe the lip clean and tighten lids. Process how you would like to. Water bath would work well.

Makes about 5 half pint jars.

The recipe comes from Tzena Scarborough in Spokane Valley WA. She writes,” This is a Scarborough family favorite when tomatoes were in abundance in their garden. Mom found this recipe in the Sure Jell package.”