Bottoms are ruined on these originally destined for BLT.
Must be the heatwave took it's toll.
Looks like a hemorrhoid operation gone bad with complications.

I’ve seen this on some of my fruit once we get into June. Temp swings, sudden rain, sun intensity at full peak means I don’t get a lot of pristine tomatoes towards the end of my season.

Temp swings probably.
We had a heat wave then had to wear a jacket on memorial day,then normal temps, now back to heatwave.

Looks like fused blossoms to.me.

Yeah, fused like worth said, also with catfacing. Older varieties seem to catface the worst, idk if that is relevant here.

Stop being a wimp. That tissue won't kill you. I liken it to eating 175 grit sand paper.


I'll add that I've only eaten such scar tissue once, and that was enough.

I agree most likely from a fused blossom. It is still edible. You can trim off the scar and use the rest.

Tormato wrote: ↑Sun Aug 15, 2021 4:23 pm Stop being a wimp. That tissue won't kill you. I liken it to eating 175 grit sand paper.


I'll add that I've only eaten such scar tissue once, and that was enough.

the neighbors give me the finger when I say I have tomatoes for them.

I will have to have a tomato funeral.
I have a lot of picked ones nobody wants, that are rotting.
The tomato cemetery has marked graves where I can visit in the spring
to look for volunteers.

Garden is winding down,like me.

I get fused blossoms like that...mostly on the first truss, and less so from the F1 hybrids. My best solution is to slice them apart, back into the 2 3 or 4 tomatoes that they would have been individually. Then trim and slice as a normal tomato. You don't get the huge full size bread slice, but hopefully they are the same ripeness and all taste good.

That top one is rough, I'll admit, looks like 4 flowers fused.

This year I have more tomatoes with catfaceing than ever. They are going to be used in sauce.

The Amish around here make great tomato sauce using all the tomato. Blend it up, and no one will be the wiser

Rockoe10 wrote: ↑Sun Aug 22, 2021 1:25 pm The Amish around here make great tomato sauce using all the tomato. Blend it up, and no one will be the wiser

I'd be the wiser.

I once, and only once, left the skins in the sauce pot and eventually blended them in. THE worst sauce I ever made.

A mill should take out the scarring, but I cut it out before milling anyway. I find it's totally worth it to stick with the prime ingredients, after all the time already put into it.

Tormato wrote: ↑Tue Aug 24, 2021 11:32 am

Rockoe10 wrote: ↑Sun Aug 22, 2021 1:25 pm The Amish around here make great tomato sauce using all the tomato. Blend it up, and no one will be the wiser

I'd be the wiser.

I once, and only once, left the skins in the sauce pot and eventually blended them in. THE worst sauce I ever made.

Skins and seeds in sauce is horrible.
The seeds alone make it nasty bitter.

That may be why the marine buddies are the ones who enjoy the spaghetti sauce. Must be nostalgic...

I agree the skin and seeds are not something I'd want in a spaghetti sauce. I think an exception could be made for pizza sauce though, particularly if freezing it. That was how we originally kept pizza sauce, 1 cup frozen in each ziploc bag, which is enough for 2 pizzas. Quartered tomatoes, basil, onions, garlic, and everything else was run through the food processor and right into the cookpot. I daresay the "chunky" frozen version was better on pizza than what we currently make - the same recipe, but with everything milled/juiced for smoothness so it can be used for pizza/ravioli/sausage rigatoni/or a side for eggplant or mozzarella sticks.