I’m one of those “strange” people who can’t eat raw tomatoes, at least if they are red. They produce a rash inside and outside my mouth that burns. Fortunately, I can eat orange, yellow, or pink tomatoes that are lower in acid. So, I’m always looking for that perfect orange tomato (you may recall that orange is also my favorite color!) For a cherry type tomato “Sun Sugar” can’t be beat for sweet flavor and productivity. The tomato I’ve found for a big slicer is “Chef’s Choice Orange” from SeedsNSuch. You can’t see them all in the photo, but there are 14 beautiful, ripe tomatoes on this ONE plant. Some of them were over 1 lb. in size! And keep in mind that I pick tomatoes every other day, so these ripened in that brief time period. I picked another 9 pounds off that plant two days later!
“Chef’s Choice Orange” was an AAS Winner in 2014. I’ve grown it now for 3 years, and it never disappoints me. I find it resistant to early blight, and the last of the tomatoes in my potager to get late blight. It is indeterminate, and needs a sturdy trellis at least 6′ tall, 7′ is better. It never has a tough core, and is an excellent slicer with small seed sections so it’s really meaty and full-flavored, just old-fashioned heirloom delicious, even though it’s not an heirloom, but a hybrid. Fruits are very uniform.
All summer long, I make gazpacho using these delicious tomatoes. Sadly, I probably made my last batch for this year, using the very last of my cucumbers.
Happily the “Chef’s Choice” series also comes in pink, red, yellow, and even green so one can grow a rainbow of perfect tomatoes. I’ll definitely be growing more next year!
herbalblessingsblog 
I’ve always found the yellow and orange ones to have thicker, stronger skin. Cooking any tomato all seems to be better for us nutritionally apparently. I don’t like the big ones, sometimes they are just too floury in texture. We are all different in our preferences aren’t we.
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Yes, it is interesting to find what appeals to some and not to others. I don’t find the skin on “Chef’s Choice Orange” to be tough at all, all I do have that complaint with some other varieties. I don’t even bother to scald and remove the skins before I make gazpacho. Of course, I’d rather just devour the flavorful “Sun Sugars” straight from the bush in the potager, but it’s difficult to make a BLT with them!
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I suggest reading the book: Grow for Flavour ~ James Wong. It’s very interesting and informative.
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Several years ago I was given a couple of plants of a yellow tomato with fruits which are big cherry or small ordinary. It was originally from somewhere in eastern Europe and although I was given a bit of paper with the name on it read like an eye test chart and I could never remember it. Then the paper got lost! I save the seeds each year and one time the plants shared the greenhouse with some red ones so I suspect that what I grow now are not exactly the same as the originals. But they are my favourites so now I grow only these. I read recently that w all experience the same flavour differently so I supose it is no wonder that a variety which one person loves will be nothing special to someone else. The joy of growing our own is that we can choose the variety we grow.
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And there are certainly a huge number of varieties to choose! Glad you found one you really like, too.
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Been a few years since you posted this. Have you ever saved seeds from this variety and grown out the F2’s? I am growing this one, the black one, and the purple one and was going to try growing out the F2 seeds as I read on Tomatoville that the F2’s are even better…at least for some of the many Chef’s Choice colors.
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No, I haven’t tried that, but now you’ve made me curious so I’ll probably be saving some seeds and trying it! Let me know your results.
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