I cut it in half, expecting it to be bad right the way through, but it wasn't.
There'll be enough for me for a couple of cheese and tomato sandwiches for lunch tomorrow.
I am over run though with cherry tomatoes and have been for a while.
Here is another beefsteak tomato, which is a long way from being ripe and it looks as though it has quite a bit of bad on it that will have to be cut out. Does anyone know why this happens?
These are "brandywine" I think possible yellow brandywine tomatoes, and they feel quite soft, so not to sure what's going on here, as they don't look ripe to me. Now I have just been looking online at brandywine tomatoes and they don't look like mine, also mine seem to be stripey? Any ideas?