White Tomesol Tomato

We trialed this tomato variety for the first time on our farm this year and love the results. The White Tomesol has been very productive, no problems with disease, very tasty, and a hit with our farmstand customers. We've found that fruit at the bottom of the plants, or in slight shade, tend to be more white in color. None of our tomatoes are as yellow as shown in the Baker Creek photo. We will plant these again next year. Highly recommend them.

I have been growing this white Tomesol for several years now. The flavor is excellent but what I really like is that they have such a beautiful color. Unlike the photo, they are a true white (at least for me) with virtually no yellow undertones. The fruit are a good size and the plants produce consistently and well. This tomato has earned a permanent spot in my garden.

This is the second year I've grown them, and I've been pleased with the output and flavor. It was very dry, then very wet at the end of the summer and there was no cracking. However, the skins are very delicate and lesions and bruises happen quickly and they need to be used ASAP.

Of the large slicers, I have to admit, I have never consistently had as good a luck as I've had with this tomato. Seedlings do well, plants thrive, and production is higher than any large variety of tomato I have ever grown. This one out produces every other large tomato I have ever grown by 2-5 times the amount. Never do I have problems with blossom end rot, mold, or consistent and large cracks (but I do get some cracking after a big rain). These are always the first to produce and they just keep coming. They actually have a great flavor, which I still have a hard time wrapping my mind around in a "white" tomato. I have also used them to make homemade tomato basil bisque, and it is one of the best tasting tomatoes for this too - odd white color to the soup, but the flavor is fabulous. Three years growing them, and they are a keeper.

These were easily the most productive non-cherry tomato in the garden last year, however the flavor was bland and even a little gross at times. I ended up just making them into sauce because they were unpleasant for fresh eating. Perhaps their flavor is very sensitive to environmental factors...but they produced heavily until frost, just not very tasty.