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Breakfast tomatoes

By Penny Stine

It's too bad the tomatoes I love seem to take forever to get into gear and actually produce tomatoes. I wasn't impressed with any of the red varieties I tried, but I loved the bi-colored Virginia Sweets and the yellow Kellogg Breakfast tomatoes. On my plants, neither variety really started producing much until late September.

 

Although Jan of the awesome garden can grow enormous Kellogg Breakfast tomatoes (with plants that I started in my living room, no less!) mine aren't as large. The Virginia Sweets were, however, and their flavor was amazing.

As you can see, they're pretty when sliced. The Kellogg Breakfast is a very smooth, low-acid tomato, while the Virginia Sweet has a little more tang but seems much sweeter to me.

 

 

Both are beautiful when sliced. In tomato taste tests at the Daily Sentinel last year, most people preferred the taste of the Kellogg Breakfast. I like Virginia Sweet better.

 

 

 

 

 

 

 

Howie is also a tomato-loving fool. He likes both varieties.

 

 

 

 

My favorite way to eat either one this time of year is for breakfast.I call this a tomato bagel - a toasted everything bagel, slathered with cream cheese on both sides and a thick slice of tomato. It's very messy to eat, but oh, so delicious.

I still have green tomatoes that are ripening on the counter, so even though I'm sure I'll freeze later this week, I should be able to enjoy my favorite breakfast for a few more weeks.  

 

By the way, if you have a tomato variety that you love and it's not a hybrid - save those seeds! I started all the Virginia Sweets and Kellogg Breakfast tomato plants that I grew with seeds I saved from last year's crop. Yes, it does look rather disgusting on the napkin, but soon the tomato snot will dry and you can store the seeds in a plastic bag.

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