Honestly I wasn’t too impressed with these guys, and probably won’t grow them again. They were very productive, and didn’t really suffer any blossom end rot like many roma types are prone to, but their flavor was very meh. Not sweet, tart, or savory, they were exceedingly bland. I mostly used them to bulk up chili verdes, or thin out a salsa that got overly spicy.
[Image description: a hand holding three yellow elongated tomatoes in front of a tomato plant.]
Hey you never know, some combo of your soil/weather might give them some actual flavor. But in terms of just bulk food output, these blew every other roma I’ve ever grown out of the water. Dozens and dozens of perfect fruits on each plant, so blandish salsa for days 🤷♀️
Lets hope the midwest works some magic next year.
Otherwise-- I grow lots of peppers that are too hot for me that I process into other things-- maybe these could cut a salsa or hot sauce down for me if need be?
Yep, they’d work great for that!