Anyone know what to do with zebra tomatoes? Mmine are a kind of
floury flavoured. I'm not sure if that's the type or the growing
season. I like my tomatoes to have a bit of a bite. And even Roma
tomatoes go sweet when cooked. But these zebras, I dunno whether I
should persevere in seed saving them.

Any hints warmly welcomed.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

Loki said:

Anyone know what to do with zebra tomatoes? Mmine are a kind of
floury flavoured. I'm not sure if that's the type or the growing
season. I like my tomatoes to have a bit of a bite. And even Roma
tomatoes go sweet when cooked. But these zebras, I dunno whether I
should persevere in seed saving them.

Are these *Green* Zebra tomatoes? I never found them 'floury' or that
bland. (I stopped growing them, though, because they *always*
got blossom end rot, even when no other varieties did.) Perhaps
you are not letting them get completely ripe?

If you are referring to a red/yellow streaked variety, I found most of
the ones I tried to be somewhat bland and even mushy or meally, though
very, very pretty when sliced.


--
Pat in Plymouth MI ('someplace.net' is comcast)

Any technology distinguishable from magic is insufficiently advanced.
(attributed to Don Marti)