The largest ones are beefmaster, the mediums are better boys and early girls, the smaller red are San Marzano, and the little gold ones are Sun Gold. I did have the beefmasters with some thick sliced peppered bacon and lettuce on toast with a little mayo. I like to slice the mediums on a cold plate and sprinkle a little garlic salt and shredded parmesan.
I'm eating them as fast as I can and they are producing like crazy, but I am leaving for Utah for 10 days for some rafting this week. My friend will reak havoc on my precious tomatoes while I'm gone. If I am lucky, he will leave some for me to be ready when I get home. I guess that is a small price to pay for checking on things for me.