We grow 10+ different kinds of tomatoes at Makaria Farm, from cherry tomatoes to heirlooms to traditional red slicers. When we choose which tomato varieties to grow each year, we prioritize flavour over ship-ability and aesthetics. If you spy an ugly, maroon-coloured tomato at our farm stand or in your CSA bag, celebrate! It’s a Black Krim, a Russian heirloom that has a naturally smoky, salty taste. (It’s our favourite.)
If a ripe tomato has a green, un-ripened top, compost that part: it’s a “sun burn” and won’t taste good.
An easy way to preserve tomatoes for winter eating is to rinse them, cut out the stem-top, then freeze them in airtight bags. Frozen tomatoes are great for stews, soups and sauces. Salads and sandwiches … not so much.
Please note: tomatoes destined for fresh eating should NOT be refrigerated. Refrigeration compromises the flavour and texture. Instead, keep your tomatoes on your countertop, and eat (or freeze) them when ripe.