We have been growing this one for a few years, eating it fresh it had always been a bit flat, but we eat it with salt and balsamic vinaigrette or grilled and the flavor would really come thru, not that uncommon with paste tomatoes. But then one season a friend showed me a video he shot in Italy of the hanging of tomatoes, what a game changer. From the slopes of Mt. Vesuvius (Pomodorino del Piennolo del Vesuvio) all the way over to Galatina (Pomodoro Galatia)These Piennolo tomatoes are grown and stored for winter. Piennolo is in fact a Neapolitan dialect word that means “hanging”. After that we tried it and let them hang till December. Good lord what a transformation, the water content drops sweetness builds and the pulp becomes a blast of concentrated tomato flavor that will knock the socks off of the winter doldrums.