Despite being the heaviest hit from that sudden case of blight, I was able to harvest one Omar's Lebanese that I had left to ripen completely on the vine (albeit naked of leaves and severely cropped). It weighed in at 22 ounces which sorta lessened the pain of losing them just before they had a chance to completely turn color. I placed the saved green ones in the basement and a few ripened on their own with no sign of blight. *Deep sigh of relief here*At different stages of ripening. The color turns a deep red-pink.
This pink beefsteak tomato tastes more on the sweet side to me. The surprising thing about OL is that there was much more flesh in relation to seed pulp, but the tomato itself is very juicy. I'm more of a black or purple tomato person as I love the smoky flavor that they develop into, but I can't even remember my CP's having this higher ratio of flesh. This is a good one to end up in a blt or on top of a burger.
Another thing about Omar's Lebanese is that the vines are incredibly robust! Maybe a little too much if you consider the "hemorrhoids" of the one below. Indefinite to the extremes in my garden - they just kept reaching for the sky. Heavy flower production but they were the last to set fruit. It's not common to use tomato cages in Italy (I've never even seen them here), so the only alternative is to use bamboo poles or stakes and fasten them with ties. Not sure how things would've worked out if there had been 2 to 4 pound fruit as I've seen mentioned by other gardeners. In any case, I don't intend to grow these again next year.
Average daytime temperature: 33°C / 91°F