Got into growing tomatoes mainly because of my love for BLT sandwiches and Caprese Salad, a really good tomato sort of makes those dishes. Discovered some of the great varieties available via farmer’s markets simply added fuel to the fire for learning about other types and wanting to try my hand at growing my own.

Grown a few varieties over the last few years, but this year I’ve expanded my plantings. Still see I’ve got tons to learn, but I enjoy the learning. Cheers and happy growing!

Hi Welcome to the Junction

I like Texans-- meany of them can speak perfect hillbilly. I never need a translator. I've never been within 600 miles of Texas. Galveston was always on my bucket list. Doubt I ever make it. Be talking to ya later !

Welcome from Pennsylvania! I'm in search of the perfect fried green tomato. Look forward to hearing to you.

Welcome from N. Florida!

@Nan6b-- I was on the "perfect fried green tomato" hunting expedition for several years. I won't say I bagged the big game trophy. But I came kinda close at times. I lived in a place I could grow Pink Oxhearts. I truly believe Oxhearts is a key to the search. I moved further south, and that variety then grew hollow spots inside. That is total failure for a frying mater prospects. My neighbor grew some kind of tomato in his garden, that was unlabeled. It out produce every variety we both had. The weight of the fruit was destroying the plant. We both started picking off it green, just to lighten the load. It grows perfect baseball size tomatoes, that are hard as a rock. I kept some seeds even though I suspect it was a hybrid. I generally grow a couple of plants each year, just for frying. They only taste so-so ripened. I never eat them ripened. I got too many real good ones, for that.
PS-- Its not going to be the contest winner in your quest, but it will earn a ribbon for show. After this virus has completely ended. If you haven't finished your tomato quest. If you remind me. I'll send ya a few seeds, so you can get the scent of what you are looking for. LOL. I've got lung issues, and I'm not currently doing mail.

A restaurant in town here makes a fried green tomato blt sandwich, it’s pretty good, but I like their regular blt more.

I’d like to make my own. So what tomato characteristics are important? Firmness, tartness. What more or less commonly grown tomato varieties are prime or choice fried green tomato candidates? Best batter, frying temperature, seasonings? Devil is in the details, right!

Welcome to the Junction from Down Under

Welcome from Bastrop Texas.

Welcome! It's great to have you here and you sure have come to the right place if you would like to learn about tomatoes.

Welcome!

@karstopography--- You are on the right track. Tartness and firmness is a must. Tomatoes that have mostly meat, without large jell pockets. A size round you can flip easy. You will develop a feel for thickness in slices. Experiment with your coatings. Sometimes I just dry flour coat once. Other times I might dry coat first--then do a beaten egg, and milk dip-- then a flour coat again. Or you can do a dry flour dip--egg dip--then coat with any of your favorite SEASONED dried bread crumbs. Start with Italian, and work your way around. If you noticed, you can try all those in the same skillet. Call it a sampler's platter. Fry in 1/4 inch of oil, slower than most stuff, or you will burn your flour, before your mater is cooked. PS-- You are the master of your kitchen. Captain of your plate's destiny. LOL.. You decide how ya like um best.

Welcome from Round Rock!

Welcome to the Junction!