We’ve been enjoying this for years. Cherokee Purple, Old German, Mr. Stripey and some cherry varieties. Special olive oil, garlic garlic garlic, red onion and redwine vinegar. No cheese…
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I use a vinaigrette with a bit of balsamic in it. My wife enhances the sandwich with a very thin slice of red onion and some arugula. The tomatoes are from my garden, as is the basil (three varieties).
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Serving the tomato “raisins” with this burrata from Costco.
I would not have imagined 4 balls were 16 servings!
Here’s a picture showing the innards, served with fresh tomatoes.
Husband loved the tomato “raisins” but felt the inside of the burrata was reminiscent of soft boiled eggs
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We almost always share one burrata between the two of us as an app. That stuff is rich.
Was this the first time you (or your husband) ever had it? Tell him you can buy the soft boiled eggs separately: it’s stracciatella 
Thank you!
At one point, stracciatella was daughter’s favorite ice cream. Husband finds burrata “bland”, and loathes soft boiled and other runny eggs.
We have had it before, and daughter has it often when we eat out, but I have only served it once before at home, and I didn’t share. It was sort of sour so I wasn’t going to try store bought again, but I did.
I made this as well, using a combo of your directions as well as those from @MunchkinRedux.
No hot peppers or sriracha in mine (because Mom) and I fished out most of the garlic before blitzing and straining. It’s really good and has a beautiful silky mouthfeel.
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I forgot about the soup in the fridge for a couple days. It is SO SO good.
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Wish I could give a “like” to this thread; tomatoes are my single favorite food.
There was a cultivar I saw in Spain called Mar Azul, basically indigo-colored. Tangy, very slightly sweet, excellent stuff.
Then, I attended a couple of food industry (B2C) expos in Tokyo. On display were a type called *Otome no Namida, * or “young lady’s teardrop.” Might as well have been candy.
Speaking of which, a number of restaurants in China serve Pink Beefs sprinkled with granulated sugar … tomatoes are fruit, after all~
n.b. just read about a cultivar called Mortgage Lifter. That’s on the (long) list.
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I will keep an eye out for those.
It’s pretty old, but for the record, go here, post #1, for the OP
Then click on the fork and knife.
Ya, I know how to do that.
I just meant a “thumbs up” for every reply. A blanket like for everything in here.
But you’re right, Sep 2017, jeez. At least tomatoes are still around…
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Oh…I figured I was missing something. 
I grow my own tomato plants from seed, with over 30 year’s experience. My surplus seedlings go to friends and neighbors. Mortgage lifter is a universal favorite, but this year I also grew Napa Giant, which, despite it’s name, is a selection derived from Mortgage Lifter. It is larger, earlier, and equally delicious. I recommend it if you can find seeds for sale.
I now will recommend two varieties that I have been growing for the last few years with excellent reviews from both my seedling giftees and myself: First is Costoluto Fiorentino, an heirloom Italian red which has great flavor, high yield, and resistance to the usual hot weather flower drop. It is for fresh salads and especially good for fresh tomato sauce that can be made while the pasta is boiling. If you can get seeds from an Italian company, do it.
The second is Gold Medal, a yellow fruit with red elements. Excellent flavor (unusual in yellow tomatoes) large size, etc. Open polionated heirloom. Highly recommended.
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Well, we’re expecting rain tomorrow, so today I picked the last of our slicing tomatoes. We grow Oregon Spring, and have had good luck with them in a temperate, maritime corner of the PNW.
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I tried Costoluto genovese! They are great tomatoes. Maybe I should try Fiorentino
Have you tried any of the Dwarf Tomato Project seeds? I have to find plants that can handle heat, and I like lots of colors and larger sizes that set fruit early. They are crosses of heirlooms and Dwarf Champion , and grow about 5 feet tall.
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I have grown Costoluto Genovese several times in competition with C. Fiorentino. The fruits are quite similar, with the Genovese less prominently ribbed. Genovese is a bit later and also has a shorter season, while Fiorentino bears more heavily. Curiously, on Stanley Tucci’s Italy food series, the chef in Genoa used C. Fiorentino tomatoes as his preferred choice over the Genovese variety.
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Mortgage lifter is very common as a seedling round here (SE Pa.)
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I have grown a few Dwarf Project tomatoes over the years. The fruits are fine but the overall yield of the dwarf plants is less than the yield from regular varieties. I found they were best used in large pots where full sized plants did not do well. Those who got some from me as seedlings did not request them again. I have stopped growing them.
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Is there any source of seeds for the Otome no Namida tomato ?
A good friend has grown Mortage Lifter for years, it’s impressive looking & delicious!
