Starting to think about next year here. We did real well taking our cherry tomatoes into the restaurant, but the boss is wondering about getting a nice large tomato in there. The thing is, when you slice a tomato on a plate for customers, it has to be pretty, so varieties that are genetically prone to cracking are out. Good flavor is important (though subjective), and not being terribly juicy would be good. I did some preliminary searches and found one reccommendation for Japanese Black Trieffel, a tomato I've been interested in trying, but I like to have others to consider too. :) Thanks!