Photo and additional information at Forgotten Heirlooms
These heirloom tomatoes have been grown by Vincent Skibo of western Pennsylvania since the 1970s. Vincent was given some seeds from a work friend who had brought them back from a trip to Sicily, Italy. Vincent grew the seeds and found a meaty slicing tomato that was great for sauce. He continued to save the seeds from the largest and best tomatoes.The family describes these tomatoes as having a strong bright tomato flavor with a sweet low acid taste. The tomatoes are meaty with few seeds or jell, which makes them great for slicing and an excellent flavored sauce. These monster tomatoes need plenty of space because they will continue to produce until frost.
Planting/Harvesting Notes
- Transplant 3-4 ft apart in full sun once chance of frost has passed
- Support with a strong stake as the large fruit will knock over traditional tomato cages
- Matures in 85-90 days
- Indeterminate plants
Seed Saving
To save tomato seeds, slice the top off the ripe tomato and scoop out the seeds into a small container. Be sure to label the container with your variety. Once all seeds are in the container, fill the container with water so that the seeds are floating (approximately 1/4-1/2 cup water) and cover the container. Allow the container to sit in a cool, dark place for 3-5 days. It is ok if a moldy film develops on top. After 3-5 days, carefully remove the film and stir. Allow seeds to settle for 1-2 minutes. Any seeds that sink are viable. Carefully pour off any floating seeds and pulp and then strain the sunken seeds. Rinse the remaining gel off the seeds while they are in the strainer. Then spread the seed in a single layer on a drying screen, paper plate, etc. If saving multiple varieties, be sure to label all seeds. After all seeds are dry, store in a labeled paper envelope in a cool dry place.