I have... thirty different types of tomatoes.

Which are your favorites? Which do you dislike?

What am I missing that I should add to my arsenal in the future?

I'm in Zone 5, so my sights are now set on what to do with what is left at the end.

A tomato soup? Hot or Cold?

What if I have to pull plants early due to a cold snap?

A green tomato soup? Hot or Cold?

I'm just looking for ideas, or what you do with your extras. We also can in my household, but I don't foresee having enough tomatoes left at the end of the season to warrant going through the whole canning process.

Thoughts?

(PS @Thrawn: My volunteer sun golds did end up producing after my hornworm invasion. Not much, but they did... and they looked true! I just left them on the plant, as they has blossom end rot, unfortunately... so I can't tell you how they tasted.)

I am hoping to have some new tomatoes to play with in my indoor garden and wanting to make some unique ketchup and sauce. My varieties are: Black Beauty, Ananas Noir, Sart Roloise, and Great White.

Ive been looking at different ketchip recipies. It would be fantastic if the Great White kept its white color during blanching and processing for ketchup.