Black Krim
http://www.heirloomtomatoplants.com/Heirloom%20-Tomato_Plants_Heirloom_Tomato%20_seeds.htm
The most intense tomato flavor I have ever tasted. It will bring a tear to a tomato lovers eye. Never waste them on sauces. Sliced and raw, be it by themselves or in a motz salad or on a BLT or however you like great maters. Laurens plants rock. Neighbor kids were stealing my tomatoes and eating them like apples. I let them. It is a prolific plant, indeterminate and hardy. Grew alongside Rutgers and both varieties thrived. She is about twice the price of the varieties you can pick up at Walmart, but.... Plants are really healthy and she has varieties you have never heard of. 100’s of them. I planted 4 varieties I got from her last year.
(black Krim gelatto: I invented the recipe. 3 to 4 lb Black Krims, diced small.. 1/4 cup olive oil. 1/2 cup pine nuts. 3 tblsp minced garlic. 2 cups chiffonade of basil. Oregano to taste and same with salt and pepper. Ice cream maker. 1/4 pound of real parm shredded and made into little piles and in the oven on a silpat or parchment paper. 425ish. wait for it to come together. Cool. put the chips on the balls of gelatto. Serve with balsamic brown sugar reduction drizzled over it. It is mind blowingly yummy)
Damn!
I showed your post to my husband (tomato guy); he followed the link, and I couldn’t get the computer back from him ;-)
Then he saw your recipe, and was sold. I’m saving this!
-JT
Have any of y’all ever tasted a “Creole” tomato? They aren’t pretty - cracks on top, part green and part red - but they are the absolute BEST tomatoes I ever ate. Perfect balance of sweet and acidic - all you need is a shaker of salt. Used to get them at the French Market in New Orleans but never found them anywhere else. Now that we’re back in Florida, I plan on finding me some good Ruskin beefsteak tomatoes - a close second to the Creole.
We grew Black Krims this year as well. Just amazing!. The gelato sounds terrific too! Thanks.