Great idea to make a sauce afterwards. Then you can taste tiny pieces of several varieties and not have to waste any.

Looking forward to learning the results of your taste test.

Linda

Beautiful harvest, congratulations. Mine have cracks and bird pecks but still taste good. I would second what Dave said about making sauce from the darker tomatoes.

Well the big beef and the mortgage lifter won the taste test. I am wondering if black Krim wasn't fully ripe. We brought in 50 pounds for sauce and 5% may have been the darker color ones. So far the sauce looks fine color wise but that's good advice for next batch. Everyone's least favorite flavor wise was Berkeley tie dye- I love the looks of them though!!

Dave: I use everything in sauce, including Golds and Noir de Crimee. Sauce is about the only thing that the Noirs are good for. Color comes out fine.

John A

"Dave: I use everything in sauce, including Golds and Noir de Crimee.
Sauce is about the only thing that the Noirs are good for. Color comes
out fine."

I use everything too and as long as the dark ones are a small percentage of the total blend, no problem. But if you use primarily darks you get brown sauce just as if you use primarily yellows, oranges, or greens you get that color sauce.

Dave

I have no issues with brown sauce. Many savory foods are brown. And any dish can be perked up visually with a sprinkling of fresh herbs. *shrug* There's no accounting for personal taste!