Dunnae highland tomatoes are traditional South Korean tomatoes that grow in Dunnae in Hoengseong. These tomatoes grow in clean and rich soil, surrounded by clean environment. Due to the fact that there are big daily temperature ranges, these tomatoes are much sweeter than tomatoes grown in other regions.
Brandywine tomato
The Brandywine is perhaps most commonly named the best-tasting tomato variety. It has the perfect balance of sugar and acidity with that superb, old-fashioned tomato taste. Growing conditions can affect the flavor quality more than some other varieties on this list.
The salty soil and water in this area give this variety of tomato a flavour rarely matched by other varieties. This tomato is at its best when still shot with green; the perfect Marinda tomatoes has a dark green 'shoulder', a fairly thick, heavily ridged skin with a firm pulp and crunch.”
Globe. Globe tomatoes are large, round, and red – sometimes yellow – and they're the most common tomatoes.
In Italy, the tomato more than likely prospered because of its near-tropical climate. The tomato can be grown all year long in tropical temperatures. The first time the pomi d'oro is mentioned by name in Italy was in 1548 in Tuscany.
Many who have grown up eating tomatoes outside of Italy often say that they have a completely different experience when they taste a tomato in Italy. The flavor is much more intense, juicy, and aromatic- not watery, hard, or tasteless like in some other areas.
“Greek tomatoes are in many ways superior to their counterparts from other countries. For one, they are grown in a clean environment and they are free from pesticide residues –pesticides are not necessary in Greece,” confirms Mr Polychronakis. “As a result, there is a strong interest from other countries.
Fresh field tomatoes are principally grown in Queensland (Bowen, Bundaberg and Darling Downs) and supply the southern States during the winter/spring months .
Beefsteak. As their name suggests, beefsteak tomatoes are big and juicy with a mild flavor and thick flesh. When they reach their prime in late summer, they can weigh up to a pound each (sometimes more!). Because beefsteak tomatoes have a high-water content, they're best eaten raw in salads or sandwiches.
The biggest producer of tomatoes in 2016 was China by far with more than 50 million tons harvested, followed by India, USA, Turkey and Egypt. Italy, Iran, Spain, Brazil and Mexico complete the top 10. Overall tomatoes are harvested in more than 170 countries.
Never refrigerate a tomato, not even after the tomato is ripe. Refrigerating kills the flavor, the nutrients and the texture of Italy's most beloved ingredient.
Before tomatoes, the Italian diet was largely similar to the diet throughout the rest of the Mediterranean. Bread, pasta, olives, and beans were all staples, and Italians also made a variety of different types of polenta.
They're picked while still green to keep them firm and less likely to bruise during shipping. To enhance their appeal, they're later sprayed with ethylene, a natural gas that emits from the fruit on the vine. But the end result is usually flavourless, because most modern tomatoes aren't ripe — they're just red.
Tommy Toes – Arguably known as Australia's favourite tomato, Tommy Toes have apricot sized, excellent tasting bright red fruit.
Tomato 'Sungold'
'Sungold' is a cherry variety bearing small orange-yellow fruits. A high sugar content give this tomato a Brix rating of 9.3.
They are best known for their extremely high content of antioxidant benefits, due largely to lycopene, according to World's Healthiest Foods. Recently, researchers have found several links between lycopene – a carotenoid antioxidant – and cancer-preventing properties as well as bone health.
Mutti tomatoes from the Emilia-Romagna region of northern Italy (home to top food cities like Parma and Bologna) get major accolades from professional chefs for their bright flavor and well-preserved texture.
Brandywine Tomatoes
The pinkish-red beefsteak is prized for its intensely meaty interior, sweet flavor, and well-balanced acidity. Brandywines are slow growing and minimal yielders, known for their potentially enormous size—they can swell to over a pound.
Australian farmers in the first half of 2022 faced increases in the cost of growing their produce and getting it to market. A labour shortage across the country has reduced the efficiency of production while the price of diesel for machinery and freight, and fertiliser to grow crops, increased in the COVID pandemic.
The facility at Warragul, east of Melbourne, can produce 80 kilograms of fruit per square metre. It all began with a quest to grow a tastier tomato. Flavorite, the company behind it, was formed in 1993 by Mark Millis and Warren Nichol, two veterans of Melbourne's wholesale fruit and vegetable market.
Aussie first farming. We believe Aussie farmers grow some of the best fruit and veg in the world. That's why Coles has an Australian First Sourcing Policy. In fact, all our bananas, apples, tomatoes, carrots and many more fruit and veg are 100% Aussie, 100% of the time.
In the late 1700s, a large percentage of Europeans feared the tomato. A nickname for the fruit was the “poison apple” because it was thought that aristocrats got sick and died after eating them, but the truth of the matter was that wealthy Europeans used pewter plates, which were high in lead content.
Greece consumes the most tomatoes per capita, followed by other Mediterranean and Middle Eastern countries.