Sweet! Should we all come to yours and wrestle over this one?
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Got these beauts from my favorite tomato stand. No doubt you awesome purfeshnels can identify them?
@mig? @biondanonima? @bueller? 
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My above mentioned Cherokee Carbon reached maximum ripeness today. My wife made her signature tomato sandwiches: Ciabatta roll (today’s bake), half inch thick slices layer of aforesaid tomato, a similarly thick layer of fresh mozzarella cheese, a leaf of lettuce, a layer of fresh basil leaves clipped from our herb barrels, a few leaves of arugula, and a thin slice of red onion, salad dressing (vinaigrette). Hunger/greed so I didn’t take a picture.
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It begins.
These are Riesentraubes, my first time growing them. Not as good as Sungolds, more of a “classic” cherry.
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The one in the left looks like Cherokee Purple or Black Krim - or possibly other “purple” varietals. The one on the right resembles the Brandywines I’m growing, but could be many others that have the same classic “tomato” red color. @bogman may have more insight, especially after you slice and taste them!
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Thanks! I knew someone would come through 
Aka gigantic grapes. Funny name for a cherry tomato.
And hard (for me) to remember!
Riesentraubes are supposed to have the fruits in bunches, like a bunch of grapes, rather than in pairs along a string-like stem.
They do!
Bowl of tomatoes for dinner tonight - bruschetta topping made from Cherokee Purple and Brandywine.
The Brandywine was delicious on its own, too - nice meaty texture, good balance of sweet and acid. Slightly less intense flavor than my beloved Cherokee Purple but definitely one I’d consider growing again. The only problem is that it has not been nearly as productive for me as CP (or several other varieties) - I’ve only gotten three or four tomatoes from my plant thus far.
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I’m tickled that they’re not called Riesentrauben.
There’s a tomato that is also of German origin called Reisetomate, with sections you can just break off, like a travel snack (Reise means travel in German).
Dwarf Uluru Ochre . I chose it for the color.
Apparently the flavor is unpredictable, but this one was good!
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My first mater sammich of the season. Just a lowly “red slicing tomato” from my favorite local farm stand, but deliciously flavorful & juicy. Shmear of cream cheese on toasted Tuscan pane.
Since I couldn’t fit all of that big tomato on my bread, I dressed the rest of it with Cretan olive oil, s&p, Thai basil. I’ll have to get more of these, heirlooms be damned — they’ll make for a fantastic BLT 
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Salami, lettuce and tomato (SLT?) on sourdough rye. This sandwich featured my first Mortgage Lifter, a gorgeous meaty slicer with a deep pinkish color and sweet, low-acid flavor profile. I wasn’t super impressed with its flavor on its own, but it really sang when paired with mayonnaise. Texture was great for a sandwich too.
Salami (BH Genoa) was fantastic on this - I’m torn as to whether bacon would have been better. Fortunately, I have a few more Mortgage Lifters ripening so I’ll be able to find out the delicious way!
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For the lookin’
For the eatin’ I’m inspired by you all to make a sandwich!
ETA I had to go buy bread!
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That might be the most beautiful tomato sammich I have seen in this thread.
My salivary glands salute you 
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Safeway in SF just started carrying Duke’s. In a blind taste test I don’t think I’d be able to tell the difference from Best Foods.
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I used to make this tomato pie by Vivian Howard
before I started limiting carbs, then tried one with a cauliflower crust with what I’ll call limited success 
, and I haven’t tried again.
This one looks good!
It reads “Potato Starch- Without the crust to absorb some of the water from the tomatoes, you need some type of binder. Cornstarch, potato starch, and tapioca starch all work.”
I want to try again! Anyone had success with a crustless or low carb tomato pie?
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