The "Black from Tula" tomatoes are tasty, not very acidic but not too sweet. The plant has put out a lot of nice fruit with some cracking around the stems. I will probably grow them again next year.
Our dinner table has been converted into the "tomato staging area." Keep in mind that we've been eating at least 2 a day, sliced or in pico de gallo.
I've got the canning supplies ready to make a few batches of diced or crushed tomatoes for sauces and soups. I haven't decided whether to preserve the different varieties separately or mix them all together, but I have a feeling those pumpkin-shaped Costoluto Genovese will be a real pain to peel so maybe we'll focus on eating those fresh.
Below: Dog & Husband relaxation time