My three Roma plants were/are in my greenhouse, which is now with the plastic removed, a shade cloth house.
Anyway, when they first started getting ripe, the first two or three roma tomatoes were flat on the end, and that brownish/taupe color. I didn't see how it could be calcium deficiency as I use Tomato-Tone on them..Anyway, I thought at first it was blossom end rot, but it wasn't..it was just like the tomato was stunted on the end, and had tha brown skin..
It was just the first three tomatoes, and after that, the rest were normal. I guess it could've been sun scald as it was getting super hot in there before I started running a fan 24/7, and then finally removed the plastic covering.
Would you believe ..... the Trombetta bread turned out just terrible. I’m fairly shocked about it. There are two recipes on the page with the one I made being “less sweet, dryer” and I think the other one is what I’m used to making so maybe that’s part of the issue, plus I substituted Stevia for half the sugar. It’s dry and tastes flourey or like there’s too much baking powder in it (I rechecked & had followed the directions correctly). I cook a lot so utter failures don’t happen that often - this one is going to the chickens. I’ll try the other recipe (”rich, dark” is the description - more oil & sugar in it) and not do the Stevia substitution - I’ll just have to eat small pieces infrequently (boy, is that going to be tough!).
I don’t know what it was, but Hubby cut them all off, and he applied the bone meal and epshom salts that I gave him, and told me today that there has been no further trouble.