I slice it and use in salads. I've been picking healthy, sweet, delicious fruit for about two weeks already, and if past performance is still an indicator, I'll be picking them well into the fall. It also seems to be more susceptible than most to Anthracnose. Roasted Juliet Tomatoes with Garlic and Herbs, GRILLED SHRIMP WITH GARLIC (GAMBAS AL AJILLO). Extremely low maint. An effortless variety to grow in direct sun here in NH. or should I just stop right now? I'm growing them in an Earth Box and am very satisfied with the quality and quanity and have added it to my want list for next year. I don't know, but I am saving some seeds. I'll be looking for an alternative cooking tomato next year. I can imagine that if you grew them in a very dry area, they might be dry - they are much less juicy than some other types of tomatoes, but I find that to be perfect for salsa...and they are definitely not dry here. Almost can say you can't fail with this one. One of the plants grew so tall last year that it fell over. Find more useful information here. On Jan 31, 2006, hurono from Troy, OH wrote: Tough skin. Typically 12–18 fruits per cluster. I recommend a stainless steel pan, not a coated pan as the acid will ruin the finish. Juliet Roma Grape Tomato produces bite-sized, sweet fruit with great crack-resistance. My favorites are Roma, San Marzano, Amish Paste, and Juliet. My children grew up on pasta with Tomato Sauce … No special attention given to it: planted in Illinois soil tilled with a small bit of year-old manure, and only watered when there is a severe drought. So far it looks to be doing really good. Spaghetti with Meat Sauce, Parmesan and Pecorino $ 66. On May 26, 2012, drthor from Irving, TX (Zone 8a) wrote: I love this tomato. Since it is a hybrid, seeds cannot be collected either (which I would not do due to the taste). Powered by Brandeploy Spaghetti and meatballs was an innovation of Italian immigrants in New York City, who had access to a more plentiful meat supply than in Italy.. And there are still lots of tomatoes on the plant. As such, I used them for everything - snacking, slicing, in salads, cooked with fish, and most importantly, added to the romas for tomato sauce. Very good flavor. Not sweet taste, not sour either. Typically 12–18 fruits per cluster. However, I like to add a dash of Chilli Sauce or Tabasco Sauce for a hit of heat. I gave this plant a negative rating because the taste of the fruit was lacking. The plants will spread to 5 ft. on each side of the root stem. Sprinkle in half of the chopped parsley. A great way to extend your harvest. Couldn't keep up with the fruit ripening. I will plant one in 2012. Fruit does hold well on the plant for a long time without cracking. On Apr 2, 2016, farmerboy from Central Point, OR (Zone 7a) wrote: Bought Juliet 3 years ago. It grew very well and was very prolific. Delectable little plum-shaped fruits come in clusters everywhere, each truss bearing 6–8 of the 1–2 oz grapes for an astonishing total of 50–80 glossy red fruits per plant. Fruit didn't crack a lot, and I saw no Blossom End Rot. I will not grow this variety (and Jolly) again. Average flavor. Last summer (2009) was very wet, and it ws the last to get late blight (it was the first time ever that I had late blight). They were each about 6 feet tall and amazing producers of the best 'cherry' tomatoes that I have ever enjoyed. Half of my tomato crop is Juliets. It has kept fresh on my countertop for two weeks. Will report back D.V. Stovetop Juliet Tomato Sauce. However, most of them have a pointed end, while the catalog pictures show a blunt end. I've been much happier with every other tomato I've tried. Juliet pretty much grows itself. Or make chopped guacamole: Halve one pint Juliets, and chop two avocados into one-inch cubes. Fast grower, lots of fruit. Planted two plants as a safety measure and needed 5 gallon buckets to carry in the crop. Its long-lasting fruit will ripen in 60 days. The fruits were very firm and taste was great. Last year we froze enough tomatoes to keep us in home-made salsa and spaghetti sauce for the whole year, over 30 quart ziploc bags full. fruits are tasty, robust, and abundant.