The sweet, rich taste of a fresh tomato from the garden is incomparable to those lifeless, mealy ones you find in the grocery store in the winter (and spring, summer and fall?)
Galina (yellow heirloom cherry)
Sweetie (red cherry)
Gardener's Delight (red heirloom cherry)
Blush (yellow/red/peach oblong cherry)
Purple Bumblebee (dark mottled cherry)
Bizhiki (red greenhouse salad)
Jaune Flamme (orange heirloom salad)
Cosmonaut Valkov (red heirloom slicer)
Prudens Purple (fuschia heirloom beefsteak)
Yellow Brandywine (yellow heirloom beefsteak)
Black Krim (dark mottled heirloom beefsteak)
Don’t store tomatoes in the fridge! They get mealy that way. Leave them on the counter when whole, or turned face-down onto a plate if sliced through. Eat within a few days. Tomatoes can be easily frozen. If they are small, pull off the green cap if there is one. Big tomatoes benefit from having the core cut out with a paring knife. Freeze on a baking sheet in a single layer. Once frozen, toss them in a container or a bag for bulk storage.
When you go to use those frozen tomatoes for soup, sauce or curries, just drop them in boiling water or microwave for 30 seconds and the whole skin should slip off in one or two pieces. Rough chop while still firm and voila, you’re in business!