These plants produces a small meaty fruit with few small seeds. This Italian variety has famously been used for sundrying because they hold their delicious flavor even after drying. This plants are a determinate, open pollinated variety. this means they produce all of their fruits around the same time and won’t keep producing after all fruit has ripened. In our experience, these plants are heavy producers and if they are harvested regularly, you will get a lot of fruit for your trouble. These are also perfect for adding flavor to pastes or sauces.

Planting/Harvesting Notes

• Transplant 3-4 ft apart in full sun once chance of frost has passed
• Contain with traditional tomato cage
• Matures in 70-75 days

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.