Frittata Kitchen tomato

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Frittata Kitchen tomato

Raifu
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This post was updated on .
Here's my post about the Frittata Kitchen tomato:
https://www.tomatojunction.com/viewtopic.php?f=19&t=1500

Frittata Kitchen is a working title for a possible sport of the Bloody Butcher tomato. It's a great culinary tomato, including for frittatas—or at least, this year it is.

The first few replies in this thread are about the plant earlier this year; I originally referred to it as Bloody Butcher in those posts.
Location: SW Idaho, USA
Climate: BSk
USDA hardiness zone: 6
Elevation: 2,260 feet
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Re: Bloody Butcher tomato

Raifu
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This post was updated on .
Here is my [Frittata Kitchen] tomato plant, so far, this year. I just thinned it, today. This is from the unusual fruit last year with firmer flesh and many locules; it may be a sport.

Frittata Kitchen tomato plant, from a firm Bloody Butcher fruit with many locules and firmer flesh than the other fruits.
Location: SW Idaho, USA
Climate: BSk
USDA hardiness zone: 6
Elevation: 2,260 feet
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Re: Bloody Butcher tomato

Raifu
Administrator
This post was updated on .
We got three ripe [Frittata Kitchen] tomatoes today. They do taste different than last year's [Bloody Butcher]; I like the difference. They seem a bit firmer, but not nearly as much as the parent fruit. The fruits are about the size and shape of regular Bloody Butcher tomatoes.
Location: SW Idaho, USA
Climate: BSk
USDA hardiness zone: 6
Elevation: 2,260 feet
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Re: Bloody Butcher tomato

Raifu
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In reply to this post by Raifu
The fruits are really nice, this year! Plenty tart, in a way that is excellent in frittatas. It was super mild last year; so, it's a lot different. I wonder if it's a cross, a mutant, the year, or acclimatization. I definitely want to grow it again next year! I might grow multiple plants.
Location: SW Idaho, USA
Climate: BSk
USDA hardiness zone: 6
Elevation: 2,260 feet
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