Ever wonder why certain tomatoes are called heirloom while others aren’t. You can look to the definition of the word heirloom, “A valued possession passed down in a family through succeeding generations.”, for the answer.
Heirlooms are grown from seeds that have been collected, saved and passed down through generations. Every heirloom tomato variety is genetically unique and inherent in this uniqueness is an adaptation to specific growing conditions and climates.
Supermarket hybrid tomatoes, on the other hand, have been carefully crossbred to produce characteristics like; resistance to pests and diseases and firm flesh and thick skin so they can be machine harvested. Most hybrids are harvested while green and are ripened to redness with ethylene gas.
Heirlooms often produce less fruit per plant and when grown organically they are more susceptible to fungus which can make them crack and split.They also tend to be soft skinned requiring hand harvesting. Heirloom crop yields tend to be one-third or less that of hybrid tomato crops. So, more labor to produce them and less production due to their genetic makeup, in most cases, equals higher prices when we buy them. But, if you grow them yourself you still might have the disease problems inherent in the variety you try but you’ll probably get more than enough delicious tomatoes to make you smile for the summer and you can save some seeds to use next season. I’d call that a win, win.
For me the test for any tomato is taste. If it looks perfect but doesn’t taste like a tomato, what’s the point in eating it? Give me a heirloom that is raised locally and allowed to ripen on the vine. That’s what I call a tomato. Oh, one more thing – Please, please don’t put your tomatoes in the fridge. It just kills their flavor.