Yep, that's right, I have invented my own tomato.
Amazering hey?
Oh, why did I call it Brick Red, you ask? Because it's red? Because it looks fabulously delicious and oh so good?
Oh no, no, please, let me explain.
I called this tomato Brick Red, this tomato that I have been excited about since way back in June, this tomato that I have been checking for ripeness and bugs every single day for over two months, well I call it Brick Red because this tomato, this one I am calling Brick Red, is as hard as a brick.
I called this tomato Brick Red, this tomato that I have been excited about since way back in June, this tomato that I have been checking for ripeness and bugs every single day for over two months, well I call it Brick Red because this tomato, this one I am calling Brick Red, is as hard as a brick.No kidding. You could take someone down by throwing Brick Red at them. You could lay it down as a house foundation.
Brick Red is as solid as a rock.
I thought that letting it ripen might soften it up a bit, but oh no, one week on and it's solid. I even gave it a little friend in the hopes that it would thaw its frozen core, but no, Brick Red has impenetrable as its middle name.
How fabulous that we are renovating the kitchen - Brick Red will come in so handy as a hammer.
12 comments:
Oh....? a little on the too firm side I guess..?
At least you have a home grown tomatoe in Winter time, that is just a sight for sore eyes as my Nana would have said...
oh my - she certainly looks the part :) you'll have to report back with how she tastes.
A little firm Suzanne, a little firm... and yes Alecia, as soon as I chainsaw this one apart, I'll let you know!
Self-sown hybrid? We've been getting some interesting ones as well. One completely weird one where all the fruit on it looks like it's from different plants.. :)
you.should.sell.it.to.monsanto.for.commercial.exploitation
HAZEL you are FUNNY!!! Think of how easily it would transport...
Celia it is definitely a self-sown tom, of what kind I have no idea... I'd love to see yours.
LOL that is too funny! Perhaps there is a huge stone pip inside it. Or a huge diamond???? Hmmm...
Presumably its origin is the supermarket? Supermarkets love hard tomatoes because they travel well and withstand a few knocks. Anyway, think positive: it would probably be perfect for frying. I like fried tomatoes to be firm, not squishy, don't you?
A nice little diamond garden would be most welcome here :D
Frying it is a good idea Mark - I hadn't thought of that :)
I honestly have no idea of Brick Red's provenance, it popped up and is really a very healthy plant, much healthier than all of my lovely heirloom toms... how is that fair!
It does look absolutely perfect though. Maybe you'll get lucky and it'll taste fantastic despite its crunchiness :)
L
Put a photo of our bizarro tom for you on my post of a couple of days ago, Ali. :)
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