★ Organically grown on our farm ★
The Large Red Cherry tomato is a popular variety of tomato known for its vibrant color and sweet flavor. Its small, round shape and bright red hue make it an attractive addition to both gardens and dishes. Whether tossed into a fresh salad, roasted alongside other vegetables, or simply enjoyed on its own, the Large Red Cherry tomato brings a burst of flavor and color to any meal. Gardeners appreciate its hardy nature and prolific yield, often finding that a single plant can produce a generous harvest throughout the growing season. This versatile fruit is not only delicious but also packed with nutrients.
Growing large red cherry tomatoes is relatively straightforward; they thrive in warm, sunny conditions and require well draining soil rich in organic matter. These plants need at least six to eight hours of direct sunlight daily; they also benefit from regular watering and consistent moisture. To ensure healthy growth, it's advisable to plant them after the last frost date in your region and to provide support such as stakes or cages, as the plants can become quite heavy with fruit.
In the kitchen, large red cherry tomatoes are incredibly versatile; they can be eaten fresh in salads, roasted for a burst of flavor, or used as a colorful garnish. Their sweet taste and firm texture make them ideal for snacking, and they can also be preserved by canning or drying. Overall, large red cherry tomatoes are a delightful and practical choice for both gardeners and cooks, offering beauty, nutrition, and versatility.
- QTY: 25
- Seed Planting Depth: 1/4"
- Germination Temperature: 75-85
- Days to Germination: 7-10
- Row Spacing: 24"
- Plant Spacing: 12-18"
- 100' Row Yield: 40 lb
- Sun: Full
- Harvest time: 73 days
How to Save Seeds
Tomatoes are self pollinating, so separate by 50ft is sufficient. Harvest tomatoes when ripe and you can even let them set for a week or so before saving seeds. Once you are ready to harvest simply cut in half scoop out seeds and pulp into a mason jar of water for fermenting. Then seal jar with a lid and place in and warm place out of direct sunlight. After 5 to 7 days of fermenting pour out seeds floating on top of the water along with mold and then pour rest of the good seeds, on the bottom, over a fine mess strainer to catch them. Dry well in fine mesh or paper towels but turn often so they don't stick to paper.