I"m new to gardening, but I"d like to grow the best tasting tomatoes possible for eating raw in salads and sandwiches.
I would like them to be disease resistant, determinant, and suitable for growing
in New Jersey, and I would like them to be ready to harvest within no more than 100 days or so, since it"s already late spring
(And since it IS late spring
already, I don"t think I would need to start them indoors, but please correct me if I"m wrong about that.)
I don"t mind if the plants need to be pruned and/or staked, and I don't mind having to prepare the soil for proper pH, etc. And the plants don"t have to produce giant fruit.
But trying to research online what variety to grow, it seems like making the best selection is a lot more complicated than I thought it would be.
Any suggestions about what variety would be best for me to grow?