Losing my mind so making Tomato wine

[madscientist451]

I've grown weary of the same old, same old, and was cleaning house.
I came across an old copy of Winemaker magazine and found a short article about tomato wine.
But just rounding up some tomatoes and throwing it together isn't really my style, so off on Google I go, trying to find WHICH VARIETIES are best for Tomato wine. I did find an article that mentioned that three different varieties are used, but that the "winery" actually grows 6 kinds of heirloom tomatoes for wine:
http://edibleroadtrip.com/blog/2014/1/2/6tjqenl9lxr9h0vyk54aob7hms68f0

So anyone out there venture into the obscure world of Tomato Wine?
I'm thinking the low acid varieties might be better. bit then perhaps a blend of sweet/acid would be best?
OK. so throw tomatoes at me, (and the idea) I'll gather them up and put 'em through the juicer!

EDIT: Found a recipe that calls for yellow heirloom tomatoes:
http://www.onetomato-twotomato.com/2012/09/yellow-tomato-wine/

Edit #2 I've gathered several varieties of honey for some craft mead (hydromel) experiments, I think I'll use tomato in secondary and see what happens.

 

[stella_tigre]

For the record, there's this thread
https://www.homebrewtalk.com/showthread.php?t=52828
We still have a couple 12 oz bottles from 2 yrs ago. Not enough harvest to do last year. I used a blend of several types: Opalka, San Marzano, Brandywine. Actually added acid blend at the end of fermentation. Drinkable, but makes a really dandy cooking white wine.

Yooper got the recipe from Jack Keller's site, always a resource for different ideas!