I've grown a variety that I got from a friend in Mallorca, Spain. His name is Pep Pinya and he passed the seeds onto me, they are known locally as 'domatigues de ramallet' or 'hanging tomatoes'. The Mallorcans harvest them before fully ripening and then with a needle and a reel of strong thread they thread them through the crowns, to get a string of tomatoes which they hang up in a cool dry dark place. I've seen peoples garages and larder's with lots and lots of these, it really looks beautiful as the tomatoes have a slight stripyness. Pep says he has eaten them right through into March although I've never grown enough here for them to last this long. They seem to have slightly thicker skins than a normal slicing tomato. Pep says they aren't so good by March, starting to wrinkle a bit, but he just likes having a taste of fresh(ish) tomato in the early spring. The Mallorcans favourite way to eat a tomato is to take a large slice of bread, drizzle good virgin olive oil (preferably ones own) over the bread and then sort of wrench the tomato open and smear it's contents over the bread. Add a little salt and you're away!